Tomato Confit & Ricotta Toast

photo by Ty Mecham

developed for Food52

As the summer starts to wane, it’s a perfect time to take those late-season cherry tomatoes and slowly cook them for unctuous, umami-rich pops of flavor—which is exactly the kind of lazy Sunday cooking I love. The resulting tomato confit is spooned atop creamy ricotta that’s been spread on golden-brown country white bread for a delicious toast that will leave you wanting to do it all over again the next day.

Serves 4

 

Ingredients

For the tomato confit:

  • 1 pound cherry tomatoes (about 3 cups)

  • 1 1/2 cups avocado oil or other neutral oil

  • 3 garlic cloves, minced

  • 1/2 tablespoon kosher salt

  • 1/2 teaspoon freshly cracked black pepper

  • 5 sprigs fresh thyme

For the toast:

  • Tomato confit and reserved confit oil

  • 4 slices country white bread

  • 1 cup ricotta

  • 1/8 teaspoon dried oregano

  • 1/2 teaspoon red pepper flakes

  • Juice from 1/4 lemon

  • Grated parmesan, for topping

  • 1 pinch kosher salt

Directions

For the tomato confit:

  1. Heat oven to 250°F. Add tomatoes to a small baking dish (you can leave any stems or vines on). Add avocado oil to baking dish, which should come about halfway up the tomatoes.

  2. Sprinkle garlic, salt, and pepper over the tomatoes, and then nestle the thyme sprigs in between the tomatoes. Place baking dish in the oven and bake uncovered for 2 hours until tomatoes are wrinkled and softened, but not completely falling apart. Remove from oven, then set aside until ready to use.

For the toast:

  1. Increase oven heat to 375°F. Prepare a sheet pan by placing a wire rack on top.

  2. Add 1 tablespoon confit oil to a skillet or pan over medium heat. Place a slice of bread in the pan and fry for 1 to 2 minutes on each side until golden brown. Repeat with remaining confit oil and bread.

  3. Place toast on the prepared sheet pan, and spread ¼ cup of ricotta on each slice of bread. Divide the confited tomatoes amongst the slices, using a fork to mash the tomatoes and release their juices. Top with grated parmesan, oregano, red pepper flakes, freshly squeezed lemon juice, and salt.

  4. Bake for 15 minutes until the cheese is melted. Remove from oven and top with additional grated parmesan. Serve immediately.