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Marinated Cherry Tomatoes

Marinated Cherry Tomatoes

2 cups cherry tomatoes

for the marinade
 50ml olive oil
, juice of 1 lemon (about 2 tbsp)
1 bay leaf- torn up, 
1 red chili, roughly chopped (optional)
1 garlic clove, sliced
, generous pinch of salt, 
generous grind of black pepper

for the whipped herbed-ricotta
 1/3 cup (or 4 oz) ricotta cheese, 
2 tbsp heavy cream, 
3 tbsp mixed herbs, finely chopped (I use parsley, mint, sage and thyme) 
salt to taste

to serve 
-serve in a small ramekin (as you would a relish or chutney) grilled/toasted sourdough bread

  1. Blanch the cherry tomatoes, score the bottom of each with a sharp knife. Take care not to cut to deep as you don’t want to expose the seeds.

Drop the tomatoes into a pot of boiling water and allow to boil for 30 seconds before lifting them out and placing them into a bowl filled with ice water.

The skins will immediately start to loosen by themselves. Carefully peel the skin off (and discard) and place the tomatoes in a bowl.

  1. In a small bowl, measuring jug, mix together all the marinade ingredients. Pour over the cherry tomatoes and allow to marinate for at least 20 minutes. At this stage you can also place the tomatoes in a sterilized jar and keep it in the fridge for up to 2 weeks.
  1. Make the whipped herbed-ricotta. Place all of the ingredients in a bowl and beat with a whisk/electric mixer until well combined
  1. To serve, eat as a side or spread the whipped herbed-ricotta onto the grilled/toasted sourdough and top with a few of the marinated cherry tomatoes.

Serves 2.