Wash and chop the tomatoes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and chop the onions and garlic, sauté in hot oil. Sprinkle with 2 tbsp. sugar, caramelise and deglaze with vinegar.
Add the tomatoes. Season with salt and pepper, boil down for about 5 minutes.
Spread half the chutney in four casseroles (12 cm Ø each). Dab mozzarella dry, place 1 on each and bake for approx. 12 minutes. Wash the basil and remove the leaves. Remove the ramekins and sprinkle with basil.
Add the rest of the chutney and possibly bread.