There's never been a better time to stroll down to your local market or nearby supplier to scoop up some of these gorgeous, seasonal tomatoes.
From the vast array of colourful heirloom varieties - the thoroughbreds of tomatoes - to these brilliant red, lycopene rich, local cherry tomatoes - they are fragrant, fresh and bursting with flavour.
It won't be long before commercially produced tomatoes are shipped across the continent to find their way into our grocery stores, a mere shadow of their former selves; nutrient weakened, anemic looking and tasting somewhat like cardboard.
Take advantage of these bountiful beauties while you still can!
Slow-Roasted Cherry Tomatoes and Garlic with Herbed Ricotta & Balsamic
- 1 basket cherry tomatoes, cut in half or quartered (you can use any tomato of choice)
- 6 garlic cloves, peeled and slivered
- 2 Tbsp olive oil
- Sea salt & black pepper
- 6 or so slices of dark rye bread (or bread/cracker/food of choice - see note below), sliced into smaller segments as desired
- 1 cup or so ricotta cheese
- Handful of fresh chopped herbs of choice, I used up the remaining lemon-thyme from my little herb box
- 1 tsp lemon zest
- 2 Tbsp balsamic vinegar
I used a dark rye bread for this recipe but you could use any whole grain of choice or, if you prefer not to use grains, consider serving the ricotta/tomato inside boiled egg white halves (with the ricotta filling/tomato topping taking the place of the removed yolks).
|I ended up slicing each of these portions in three|
to create smaller hors d'oeuvres bites
Heat oven to 300 F.
Spread a piece of parchment paper out onto a large baking tray.
Place tomatoes and garlic on tray.
Drizzle tomatoes and garlic with olive oil and sprinkle with salt and pepper (yum!).
Place tray in oven for approximately 1 hour (tossing the tomatoes/garlic around at least once if you can during that time) until tomatoes have softened and garlic takes on a chewy roasted texture.
|Don't miss out on the tray scrapings ~ delish!|
Remove tray from oven and allow tomatoes to cool somewhat while you prepare ricotta mixture.
In a small bowl, mix together ricotta cheese, herbs of choice and lemon zest until combined.
Spread ricotta mixture onto bread/crackers of choice and top with tomatoes and garlic and a drizzle of balsamic vinegar.