It has been almost 4 months since I have posted anything to this blog. Partly because I just haven’t felt the urge to write, and partly because since moving back east we have been so damn busy. I’m hoping that once the wedding is over our level of chaos will return to a more manageable level. However, recently I’ve been feeling like I need to come to terms with our new normal. So in a effort to keep pushing forward, I’ve been trying to get back into the groove of developing and shooting new recipes.
Lucky for me, I am able to leverage another collaboration with some awesome food bloggers/instagrammers. This season’s collaboration center’s around tomatoes! I wanted to make something simple and classic that would really highlight the flavor of tomatoes in their peak season. So I have for you roasted grape tomatoes with Calabrian chili oil and fresh ricotta!!
This is one of those dishes that is perfect to make for a group of family or friends. It may look a little intimidating at first, but trust me, it is a very easy dish to put together. The tomatoes are slow roasted with olive oil, garlic, and basil until they burst. They are full of flavor and slightly sweet. The Calabrian chili oil balances out the sweet tomatoes with a little bit of heat. Calabrian chilies were something I discovered in Seattle, and I love adding them to tomato dishes, pizza, pasta, eggs, basically any and all food! I recommend getting a couple of these little glass bottles for chili oil. Once you make it once you will want to make it over and over!
The fresh ricotta serves to mellow out the sweet and spicy flavors, and it also acts as a nice creamy addition to the dish. Fresh ricotta is one of those foods that once you make it, you will never be able to look at store bought ricotta in the same way. I always assumed that cheese was one of those things that wasn’t really possible in a home kitchen, but this is probably the easiest cheese you could make at home. You don’t need any specialty equipment either, just some cheesecloth or a nut milk bag to strain the cheese. This recipe makes a good amount, and the only downside is fresh ricotta won’t keep in the fridge as long as store bought. Typically, when I have extra fresh ricotta, I will make batch of calzones and freeze them to use a quick dinner.
I like to finish this whole ensemble with a loaf of crusty bread, sliced and toasted in the oven. Give this recipe a shot and let me know how to like it in the comments!! Enjoy!
Slow Roasted Tomatoes with Calabrian Chili Oil & Fresh Ricotta
For the Roasted Tomatoes:
- 2 pints grape or cherry tomatoes
- 1/3 cup olive oil
- 3 garlic cloves smashed
- 8-10 basil leaves
- 1/2 teaspoon kosher salt
For the Calabrian Chili Oil:
- 8 Calabrian chilis minced
- 1/2 cup olive oil
For the Fresh Ricotta Cheese:
- 6 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2 cups buttermilk
- kosher salt
For the Roasted Tomatoes:
- Preheat the oven to 300 degrees.
- On a sheet pan or in a baking dish, combine the tomatoes, garlic, and basil.
- Pour in the olive oil and toss to coat. Season with salt.
- Place on the middle rack in the oven for 45 to 60 minutes.
- Tomatoes are finished when they burst open and are soft, but not mushy. If your tomatoes are on the larger size add additional bake time in 10-15 minutes increments.
For the Calabrian Chili Oil:
- Combine the chilies and oil in a small sauce pan.
- Heat on low for 10 minutes.
- Cool completely then transfer to a glass container.
For the Fresh Ricotta Cheese:
- Combine the whole milk, cream, and buttermilk in a large pot.
- With the stove on low, slowly heat milk mixture to 180 degrees, stirring occasionally. The stove should be on low to ensure that the milk mixture does not scorch. This should take roughly 30 minutes.
- Once the mixture gets up to 180 degrees, continue to cook until the curds separate and the whey becomes clear.
- Turn off the heat, and let the curds sit for 30 minutes; this will allow the curds to strengthen.
- After 30 minutes, pour the curds into a strainer lined with cheesecloth. Season to taste with kosher salt. The amount of time you let the curds drain depends on how firm and dry you would like your ricotta. If you would like to retain more moisture and have more of a loose curd, drain for a shorter period of time. Draining for a few hours or overnight in the fridge will yield a firm dry curd. For this recipe, I drained the curds for about 3-4 hours.
- Once drained to the desired consistency, transfer ricotta to an airtight glass bowl and store in the fridge for up to 3 days.
- Cut a baguette into slices. Brush with olive oil and toasted under a broiler for about 3 minutes.
- Put the ricotta in bowl and spoon the roasted tomatoes over the ricotta.
- Drizzle the chili oil, and if desired sprinkle some of the minced Calabrian chilies over the tomatoes.
- Garnish with some torn basil and enjoy!
- You can choose to store the oil with the minced chilies or remove the chilies prior to storing. Storing with the chilies will intensify the spice and flavor over time, but decrease the shelf life of the oil.
Check out all the other awesome collaborators!!
WhatAnniesEating – Sun Gold Tomato + Calabrian Chili pizza
SquareMealRoundTable – Heirloom Tomato, Shallot and Thyme Focaccia
well_fedsoul – Heirloom Tomato Galette with Basil Honey Ricotta
katie_clova – Roasted Summer Vegetable Quiche
MangiaWithMichele – Pesto Trapanese (Sicilian Fresh Tomato & Almond Pesto)
Fufuinthekitchen – Middle Eastern Tomato & Beef Skillet Dish
Beeandthebaker – Heirloom Tomato Spice Cake with Orange Ginger Cream Cheese Frosting
floursinyourhair – Tomato & Roasted Garlic Mini Galettes
aforkfulofyum – Fried Green Tomato Caprese Salad
joyosity – Tomato and Eggs over Rice
moodyloonbakehouse – Tomato Juice Spheres on Goat Cheese and Fillo
jessiesheehanbakes – everything cream-cheese biscuits with roasted tomatoes
Wildflourchi – Heirloom tomato tart
alwayseatdessert – Heirloom Tomato Salad with Burrata and Grilled Bread
@retrolillies – Heirloom Tomatoes with Chili Oil, Pesto and Mozzarella
@worthypause – Paleo Tomato-Basil Cauliflower Rice
moreicingthancake – Roasted tomato & malt vinegar slaw
@kevletteBeefsteak – Tomato Tart with Caramlized Onions
@ShortgirlTallorder – Roasted Heirloom Tomato & Vegan Pesto Toasts
@champagneandcookies – Heirloom Cherry Tomato Italian Potato Salad with Basil & Gorgonzola
@whatshouldimakefor – Tomato “Shortcake” with Whipped Ricotta
@smartinthekitchen – Indian spiced marinated tomatoes
@lepetitchefsb – Cherry Tomato & Walnut Tart (vegan)
@sixsnippets – Heirloom Tomato and Salted Egg Salad
@rumblyinmytumbly – Tomato Soup Cake
@rezelkealoha – Tomato Pesto Pasta Salad
saltnpepperhere – Shrimp + Tomato Salad
@wellseasonedstudio – Sunday Supper Sugo (slow roasted pork shoulder pasta sauce)
@playswellwithbutter – Summer Caprese Salad Cheese Board
@thatpassionatefoodie – Cold curried tomato soup with heirloom tomato tart
@kaaliberti – Tomato-ricotta galette in herbed crust
@amodestfeast – Turkish Eggs With Garlic Yogurt and Tomatoes
@mariannes_kitchen – Eggplant Bruschetta
@bakingthegoods – Heirloom Tomato & Pimento Cheese Cornmeal Tart
@thecookbooknerd – BLT salad
@marenkiersti – Tomato Toast with Homemade Mayo
@appetiteforhumanity – Classic tomato sandwich on homemade focaccia
@EatChoFoodStewed – Tomato Noodle Soup
@katiebirdbakes – Heirloom Tomato Tart with Burrata
@thehealthysins – Roasted Tomatoes and Feta Quiche
@justaddsalt_ – Heirloom Tomato Tart
@lemonthymeandginger – Creamy Tomato Mozzarella Salad
@pieceoflovepastries – Upside down tomato cake w basil sugar
@flottelottehaan – Tomaten Avocado Salsa
@whatskarencooking – Puttanesca Open-Faced Slab Pie
@FarmandCoastCookery – Heirloom Tomato Gazpacho
@bappygirl – Beef and Tomatoes with Egg
@khabakom – Onion and Tomato tarte tatin
@thebutterywhisk – Oven Roasted Cherry Tomatoes & Asparagus with Fresh Pasta
@ful.filled – Tomato Cobbler with Cheesy Olive oil Herb Biscuits
@sugarsalted – Summer tomato salad w/ balsamic red onion
@simpleandsweetfood – Pan con Tomate (Rustic Spanish Style Tomato Bread)
@easyanddelish – Tomato Basil Caipirinha
@piegirlbakes – Tomato Ricotta Galette
@KatherineinBrooklyn – Easy Tomato Tart
@JustDateSyrup – Tomato + Stone Fruit Burrata Salad
@dukkah_queen – Spicy tomato chutney with curry leaves
@karablakechin – Meatballs with Roasted Tomato Sauce
@mamaclarkskitchen – gazpacho cocktail
@ritualsofthekitchen – Tomatoe Fatoosh Salad