Preheat the oven to 180°C.
Place the baby marrow, garlic and olive oil in a saucepan and simmer over a low heat for 20 minutes.
Add 125ml (1/2 cup) boiling water.
Simmer until baby marrow is soft and sticky.
Place the tomatoes and chillies on a baking try and roast for 20 minutes.
Blend half of the tomatoes with the baby marrow.
Season and add remaining tomatoes.
Heat the oil in a pan.
Dip the cheese balls into egg and roll the breadcrumbs.
Fry in batches until golden brown.
Serve a few on top of the soup and scatter the basil leaves over.