Our Saturday ritual consists of a walk to our local farmers’ market, and coffee and breakfast at a favorite restaurant. I often find that the farmers’ market dictates our menu for the week, with the lush fruits and veggies in season inspiring me. This Tomato Shallot Confit with Whipped Ricotta is no exception.
Inspired by Fresh Farmers’ Market Finds
How could I resist the ripe cherry tomatoes still attached to their vines and the enticing savory loaf of sourdough bread made with Hokkaido pumpkin and olive oil? Once home, I knew a lovely Tomato Shallot Confit on Whipped Ricotta would be the perfect mix of contrasting flavors to dip my bread into.
The Magic of Tomato Confit
Tomato confit is celebrated for its rich, concentrated flavors and velvety texture, making it a delectable addition to many dishes. The slow roasting process caramelizes the natural sugars in the tomatoes, enhancing their sweetness and creating a deep, rich flavor. The olive oil not only adds flavor but also keeps the tomatoes moist and tender, resulting in a luscious, melt-in-your-mouth texture. Adding shallots, peppers, garlic, and a bit of lemon peel elevates the concoction to a new level. Don’t forget to use all of the oil infused with the juices from the produce—I even used it to brush on the bread before toasting it.
Whipped Ricotta: The Perfect Companion
Whipped ricotta is a creamy and dreamy dip seasoned with herbs, salt, pepper, lemon zest, and a touch of milk or cream. It offers a cloud of comforting mild flavor and texture to complement the bright notes of the confit.
Ideal for Entertaining
This is a wonderful dish to make a day or two before entertaining, as it only takes minutes to plate into a beautiful appetizer. Enjoy the delightful blend of flavors and textures as an hors d’oeuvres, or serve it on individual plates and top with a piece of fish or chicken as an entree.
Ingredients Goodness of Tomato Shallot Confit with Whipped Ricotta
This dish not only tastes amazing but also provides several health benefits:
- Tomatoes: Rich in antioxidants, particularly lycopene, which supports heart health and reduces inflammation.
- Shallots and Garlic: Packed with vitamins and minerals. They have antibacterial and antiviral properties, boosting the immune system.
- Olive Oil: A source of healthy monounsaturated fats, it helps reduce bad cholesterol levels and supports heart health.
- Lemon Peel: Contains vitamin C and flavonoids, which contribute to a strong immune system and improved skin health.
- Ricotta: Provides protein and calcium, essential for bone health.
Tomato Shallot Confit with Whipped Ricotta
Ingredients
- 2 pints cherry tomatoes
- ½ yellow or red pepper
- 4 shallots
- 4 large cloves of garlic
- 6 sprigs of thyme plus extra for garnish
- 1-2 cups olive oil
- 2-3 ribbons of lemon rind cut into smaller pieces
Instructions
- Preheat oven to 325°F.
- Place the cherry tomatoes in a baking dish that is just large enough to fit them in a single layer.
- Peel the shallots and garlic cloves, cut them in half lengthwise, and scatter them across the tomatoes.
- Cut the bell pepper into thin julienne strips and arrange them in the dish, tucking them between the tomatoes.
- Scatter in the lemon peel.
- Add the sprigs of thyme.
- Drizzle approximately 2 cups of olive oil over the tomato mixture until the level of oil comes at least halfway up the tomatoes. The amount of oil will depend on the size of your dish.
- Place in the oven and bake for 60 to 75 minutes, until the tomatoes are soft and slightly shriveled, with some browned tops and edges on the tomatoes and peppers.
- To assemble, place a large dollop of the ricotta on a plate or platter using the back of a spoon to spread the dip in a circular motion.
- Layer the Tomato Shallot Confit in the center of the Whipped Ricotta.
- Sprinkle with fresh thyme leaves and sea salt.
Nutrition
Whipped Ricotta
Ingredients
- 2 cups ricotta cheese
- 1 teaspoon mixed dry herbs
- ¼ teaspoon salt
- ½ teaspoon pepper
- Zest from one lemon
- 1 or 2 tablespoons of milk or cream
- A few pinches of flaky sea salt to taste
Instructions
- Place the ricotta, herbs, ¼ teaspoon of salt, pepper, and 1 tablespoon of milk or cream in a blender or food processor.
- Blend until smooth.
- Add 1 more tablespoon of liquid if needed to thin out the ricotta.
- Plate the dip, and then sprinkle with flaky sea salt.
Nutrition
Enjoy!
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What a wonderful way to enjoy those beautiful tomatoes. I am traveling to my son’s home soon and as he has a wonderfully healthy garden with tons of tomatoes, believe me, this recipe will travel with me. I can already taste it. 😉
How wonderful, Debra! I hope you have a great visit with your son, and I hope you are doing well.