Slow Roasted Tomatoes on Ricotta Toast

TOMATOES! I know it is a little early for a tomato post, but down here in the south we are already starting to see 90 degree weather.  And with that comes the first tomatoes of the season. This recipe is my absolute favorite thing to do with tomatoes. Slow roasting the tomatoes concentrates the flavor making them extra sweet and delicious. If I had to pick my last meal before I die, it would probably be this (maybe with an artichoke on the side?).

With a simple recipe like this one, the quality of your ingredients is everything. I walked down to the Italian market by my house and bought a fresh loaf of bread and some fresh ricotta. If you haven't had really good ricotta, you are missing out. The store bought stuff can't compare. And making your own ricotta is supposed to be quite easy, although I've yet to try it.  I know, I know. I'll try it soon. 

Slow Roasted Tomatoes on Ricotta Toast

Ingredients:

1 loaf of crusty bread, I used ciabatta 

Whole milk ricotta cheese

1 pint of cherry or grape tomatoes

1 tablespoon coconut oil

1 tsp olive oil

Salt and Pepper 

Preheat oven to 240 degrees. Slice the cherry tomatoes in half lengthwise and place face up on a baking sheet.  Drizzle with coconut oil and sprinkle just a pinch of salt over them.  Bake for about 2 hours (sometimes when I'm impatient I only do an hour, but they are better if you give them longer to cook - play with the timing to find what you like best).  

Slice bread and brush with coconut oil, ghee, or butter.  Lightly crisp the bread in a skillet over medium heat (about 2 minutes per side).  Spread about two tablespoons of ricotta on each slice and top with cooked tomatoes.  Finish with a drizzle of olive oil (optional) and cracked pepper.

I'm thinking about adding a new page to the site with more about The Naked Fig Lifestyle, home, design, and recommendations on how to live a more wellness-minded life to the site. Let me know in the comments if that is something you are interested in or not.