Before all the beautiful summer tomatoes quickly disappear, promise me you’ll make this! This is like the grand finale of tomato season for me, because soon we’ll be into the cooler weather, fall type foods, but I guarantee come mid January you’ll be dreaming about this like I do.
This combination was meant to be together, like yin and yang, the perfect match.
Creamy, light, fluffy and decadent, whipped ricotta slathered onto extremely crunchy bread and topped with the most intensely flavored slow roasted tomatoes, I can barely talk, it’s that good!
Ingredients: Great tomatoes, the best bread you can find and good quality fresh ricotta.
Normally when I roast tomatoes I put the oven on 400, toss them with olive oil and quick roast for around 15 or 20 mins, but this is a different process, there’s nothing quick about it, you’ll have to give up your oven for at least four hours.
The slow process is exactly why they taste so darn special, sort of like the difference between quick frying onions verses the slow process of caramelizing them, there’s no comparison in taste.
You want to get them to the point where most of the moisture is gone but yet they’re still a little moist and limp.
Now lets talk about the whipped ricotta, I like to call it Italian Hummus, you can dip it, spread it, whatever you like. I’ve been obsessing about it ever since I tasted droplets of it on top of a pizza this summer.
So simple to make, just place some good quality ricotta into a food processor or a mixer and blend it until it has a smooth and creamy almost fluffy consistency with no lumps at all, you might need a few drops of cream or half and half to help smooth it out. You can then finish it off by folding in some fresh herbs of your choice like, oregano, chives, basil, maybe a little parmesan cheese if you want, salt and pepper of course, and finally a nice drizzle of olive oil on top, just like hummus. I used chives and basil in mine but it’s a blank canvas so make it your own.
Pile it on some of the best bread you can find, toasted of course, then top it with those luscious tomatoes.
Honestly, you can make a meal out of this, it’s that good.
One bite and you’ll be hooked!
- great tomatoes
- fresh thyme
- garlic infused olive oil
- salt and pepper
- Heat oven to 250 degrees.
- Slice tomatoes about a ¼ " thick, if cut too thin they will turn out like chips.
- Place slices on a parchment lined baking sheet.
- Brush each slice just on the top with olive oil that has been infused with one small crushed garlic clove.
- Sprinkle with salt and pepper but be easy on the salt because it intensify's as it roasts and you don't want it to taste overly salty.
- Spread fresh thyme leaves all over.
- Place in oven and roast at that temp for 1 hour then reduce oven temp to 200 until tomatoes lose most of their moisture but are not completely dried out.
- Mine took a total of 4 hours.
- Store them single layer in an airtight container, in the fridge.