Confit Tomato Salad with Ricotta & Balsamic
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Confit Tomato Salad with Ricotta & Balsamic
Recipe By Courtney Roulston
Ingredients
3 x 250 g packs cocktail cherry truss vine tomatoes
2 cups Squeaky Gate extra virgin olive oil, or enough to just cover the tomatoes
sea salt and black pepper to taste
2 eschalots, peeled, sliced into rings
2 cloves garlic, smashed
4 sprigs thyme
250 g fresh ricotta cheese (from the Coles deli)
¼ cup basil leaves to serve
Balsamic Dressing
½ cup Squeaky Gate balsamic vinegar
1 tbsp honey
sourdough bread to serve
Method
Heat a hooded BBQ to a medium heat. Place the tomatoes on their vines into a small heat proof tray with high sides - you want them to fit in snug so they can easily be covered with oil. Add in the shallots, garlic, thyme and a pinch of sea salt.
Place the tomatoes into the BBQ and leave to gently cook for 50 minutes - 1 hour, or until the tomatoes are starting to blister, but still holding their shape and the garlic and shallots are soft.
To serve, carefully place the tomatoes onto a serving platter along with the garlic, onions and thyme. Crumble over chunks of the ricotta cheese and then spoon over a generous amount of the tomato oil. Season with salt and pepper then generously scatter with the balsamic dressing and basil leaves. Serve with bread for mopping up the juices.
*Any leftover tomato oil can be used on pastas, soups, dips or salads.
