Confit tomatoes and homemade whipped ricotta on sourdough. We are really excited to be partnering with @perinotomatoes on this breakfast! We’re also pumped for you guys to hopefully learn a couple of new skills in the kitchen – how to confit (and what on earth it is) and how to make your own ricotta! Confiting the tomatoes allows the natural sweetness of them to really shine, plus you will be able to drizzle the confit oil over every dish for the next week, elevating it to another whole level! Get your @perinotomatoes exclusively from coles!
Confit Tomatoes with Whipped Ricotta
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4 People
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour
- Serves: 4 People
- 200 g Perino tomatoes
- Ice cubes
- Olive oil
- 1 Lemon
- 1 clove Garlic
- 3 sprigs Thyme
- 1 L Milk
- Honey, (optional)
Preheat your oven to 180C.
To prepare the tomato confit, start by carefully cutting little crosses at the bottom of 200g of Perino tomatoes, then place them into a small saucepan.
Next put some ice cubes and water into a heatproof bowl and then bring your kettle to boil.
Once boiled, cover the tomatoes with boiling water and leave for approx. 30 seconds.
When the tomatoes begin popping out their skins, transfer the tomatoes into the ice water.
Now gently pull the skins off the tomatoes (this should be super easy!) then place the peeled tomatoes back into the saucepan.
Cover the tomatoes with a generous amount of olive oil.
To flavour the oil, start by putting 2 peels of a lemon into the saucepan.
Next add a crushed garlic clove, the leaves of a few sprigs of thyme and a pinch of salt.
Then place the saucepan into the oven at 180C for approx. 30 minutes.
For the ricotta, start by popping 1L of milk into a saucepan.
Next put the saucepan on medium heat on a small stove burner (you want to slowly bring the temperature of the milk up to 85C just before it starts to boil).
Once heated, pour the juice of 1 lemon into the saucepan and give it a stir.
Set aside to curdle for a couple minutes then strain using a sieve.
Now place the ricotta into a bowl, then add a pinch of salt, lemon zest and thyme leaves into the ricotta.
Whisk the ingredients together until combined.
To serve, toast 4 slices of sourdough, then smear approx. 1 tablespoon of ricotta onto each slice.
Next place a few of the cooked tomatoes on top (don’t forget to get some of the confit oil too!) then drizzle some honey over.
Finally sprinkle with some lemon zest, thyme leaves and salt, then finish with a squeeze of lemon juice.