Ingredients
For the marinated tomatoes
Fresh tomatoes. I used cherry tomatoes. Any small tomato variety will work. Grape tomatoes, cocktail, etc. I wouldn’t recommend using larger tomatoes for this recipe. Extra-virgin olive oil. Red wine vinegar. Balsamic vinegar can also be used but will alter the color of the marinated tomatoes. Fresh lemon juice. Fresh garlic cloves. Fresh red chilli. Salt and black pepper.
For the whipped ricotta
Ricotta cheese. Fresh herbs: I used fresh basil and chives. Parsley, oregano and mint will also work. Lemon juice. Salt and black pepper. Bread, to serve. I serve the tomatoes and whipped ricotta with thick slices of ciabatta but sourdough bread or baguette will also work.
How to marinate tomatoes
Score cherry tomatoes by making a cross cut into the bottom of each tomato. Add the tomatoes to a large, heat-proof bowl then pour over boiling water. Allow to stand for a few minutes then drain the tomatoes and plunge into ice water. Blanching the tomatoes will allow the skins to slip right off. Add the peeled tomatoes to a large jar. To make the marinade, whisk the extra virgin olive oil, vinegar, lemon juice, chilli, sliced garlic, salt and pepper together then pour over the tomatoes. Top up with more olive oil if necessary. Allow the tomatoes to marinade for at least 6 hours but ideally overnight. Make the herb whipped ricotta by blending the ricotta cheese, herbs, lemon juice, salt and pepper together in a food processor. Serve the tomatoes and ricotta on crusty toast for the perfect summer appetizer or light lunch.
Can I make this ahead?
Yes, the tomatoes are best made a few hours or days in advance for the flavors to really develop. The tomatoes can be kept in an airtight jar in the fridge for up to 2 weeks. The whipped ricotta can be kept in the fridge for 2-3 days.
How to serve marinated tomatoes
My preferred serving suggestion is as mentioned, with whipped ricotta on crostini however marinated tomatoes are versatile and can be used in a variety of ways. They are delicious on avocado toast or on bruschetta. I also love adding them to salads, pasta or use them as a side dish to chicken or fish.
Tomato recipes
