Slow-roasted cherry tomatoes burst with rich, savory flavors when paired with creamy lemon ricotta and grilled bread. Finished with flaked sea salt and fresh oregano, this elegant appetizer is perfect for sharing.
Tomato Confit
Makes 4 to 6 Servings
Ingredients
- 3½ cups assorted cherry tomatoes
- 1 large head garlic, halved crosswise
- 5 sprigs fresh thyme
- 3 sprigs fresh oregano
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 1 cup plus 1 tablespoon olive oil, divided
- 1 cup whole-milk ricotta cheese
- ½ teaspoon lightly packed lemon zest
- 1 tablespoon fresh lemon juice
- Grilled bread and flaked sea salt, to serve
- Garnish: fresh oregano leaves
Instructions
- Preheat oven to 250°.
- In a small ovenproof skillet or baking dish, combine tomatoes, garlic, thyme, oregano sprigs, kosher salt, and red pepper. Carefully pour 1 cup oil into skillet or dish.
- Bake until tomatoes burst, 1½ to 2 hours. Let cool for 20 minutes before serving.
- In the container of a blender or food processor, pulse ricotta, lemon juice, and remaining 1 tablespoon oil until smooth, stopping to scrape sides of container. Spoon into a bowl; sprinkle with lemon zest.
- Serve tomatoes and roasted garlic with grilled bread, ricotta mixture, and flaked salt. Garnish with oregano leaves, if desired.
