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Savour the last of the September sun with colourful tomatoes from The Tomato Stall. Layer toasted sourdough with creamy ricotta and juicy beef tomatoes that are warmed through, releasing their sweet flavour and creating beautiful contrast with the cool ricotta. To finish, drizzle with Fig Leaf Vinegar and Verdemanda Extra Virgin Olive Oil. This is a recipe that shows how a few simple, high quality ingredients can combine to make an outstanding meal.
4 beef tomatoes, a mix of red and yellow is nice
Salt and pepper
250g ricotta
3 ½ tbsp Fig Leaf Vinegar
4 tbsp Verdemanda Extra Virgin Olive Oil
¼ tsp salt, pinch sugar
4 pieces thick cut sourdough bread
1tsp dried oregano, or a few sprigs of fresh leaves finely chopped
Heat your oven to 160C fan/180C non-fan. Remove the stalks from the tomatoes and cut horizontally into thick slices. Place on a baking tray covered with a clean cloth (to absorb juice) or a baking rack. Season generously with salt and pepper and leave for 10 minutes.
Mix the ricotta with ¼ tsp of salt and stir to smooth. Make the dressing by combining the vinegar, olive oil, 1/4tsp salt and a pinch of sugar and stirring till dissolved.
Place the tomatoes in the oven for 5 minutes – the aim isn’t to cook them but to gently warm them to release their flavour to create a contrast with the ricotta. Place the bread in a toaster and cook till golden brown.
Spread each piece of toast with a good layer of ricotta then lay a mixture of tomatoes on top. Sprinkle oregano on top then drizzle liberally with the fig leave vinegar dressing.