Slow Roasted Tomato Toast

This rustic ricotta toast transforms humble ingredients into a luxurious meal that works for breakfast, lunch, or a light dinner. The slow roasting concentrates the natural sweetness of cherry tomatoes, creating an intensely flavored topping that pairs perfectly with creamy ricotta.

I first made this toast during a late summer evening when my garden was overflowing with cherry tomatoes. What started as a way to use up produce has become my most requested recipe when friends visit for brunch.

Ingredients

• Cherry tomatoes: Sliced in half. Look for plump, firm tomatoes with vibrant color for the sweetest flavor. The variety matters less than ripeness.
• Quality ricotta cheese: Splurge on fresh ricotta if possible. The difference in creaminess and flavor is worth it.
• Sourdough bread: The slight tanginess balances the sweet tomatoes. Choose a loaf with good structure that can hold the toppings.
• Fresh chives: Finely chopped. They add a mild onion flavor that doesn't overpower the other ingredients.
• Extra virgin olive oil: Use your best bottle here as the flavor will be prominent.
• Red wine vinegar: Adds brightness and cuts through the richness of the ricotta.
• Flakey salt: Optional but adds wonderful texture and bursts of flavor.
• Salt and pepper: Essential for seasoning every component properly.

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 160°C. This low temperature allows the tomatoes to slowly release their moisture and concentrate their flavors without burning. Make sure your oven is fully preheated before adding the tomatoes.

Prepare the Tomatoes:

Cut all cherry tomatoes in half and arrange them cut side up on a baking tray. Drizzle with three tablespoons of extra virgin olive oil and one tablespoon of red wine vinegar. Season generously with salt and pepper. The seasoning might seem heavy now but will balance perfectly once roasted.

Slow Roast:

Place the tray in the preheated oven and roast for 40 minutes. During this time the tomatoes will shrink slightly, intensify in flavor, and release their juices to create a delicious sauce. The edges might caramelize slightly which adds wonderful depth.

Toast the Bread:

When the tomatoes have about five minutes left, toast your sourdough slices until golden brown and crisp around the edges but still slightly chewy in the middle. The contrast in textures makes each bite more interesting.

Assemble Your Toast:

Spread two generous tablespoons of ricotta on each piece of toast, creating a thick layer that will catch all the tomato juices. The ricotta should be room temperature for the best flavor and spreadability.

Add the Tomatoes:

Spoon the roasted tomatoes onto the ricotta, being sure to include plenty of the flavorful oil and juices from the pan. This oil becomes infused with tomato essence and is arguably the best part of the dish.

Finish and Garnish:

Sprinkle with freshly chopped chives, an extra crack of black pepper, and if available, a light shower of flaky sea salt. These final touches elevate the dish from good to memorable.

I discovered the magic of slow roasting tomatoes years ago in a tiny Italian kitchen. My host family would make them in big batches during tomato season, and the aroma that filled their hillside home was intoxicating. The patience required for slow roasting is always rewarded with incredible depth of flavor.

Make It Ahead

The beauty of this recipe lies in its components. Roast the tomatoes up to three days in advance and store them in an airtight container in the refrigerator. The flavors actually improve as they marinate together. Just bring them to room temperature before serving for the best flavor experience. The assembled toast is best enjoyed immediately, however, as the bread can become soggy if it sits too long with the toppings.

Seasonal Adaptations

While this toast shines brightest with summer tomatoes, you can enjoy it year round with a few adjustments. In winter use cherry tomatoes on the vine which tend to have better flavor than regular off-season tomatoes. During spring try adding fresh peas or asparagus tips alongside the tomatoes. Fall calls for a sprinkle of toasted pumpkin seeds for added texture. Each season offers opportunities to refresh this versatile recipe.

Serving Suggestions

Serve this toast as part of a brunch spread alongside a simple green salad dressed with lemon and olive oil. For dinner pair it with a chilled soup in summer or a warm bean soup in winter. Cut into smaller pieces as an appetizer for gatherings. The dish works equally well for solo meals or when entertaining a crowd.

The Health Perspective

This toast offers more than just incredible flavor. Tomatoes release more lycopene when cooked, making this preparation especially nutritious. The combination of healthy fats from olive oil and protein from ricotta creates a satisfying meal that provides sustained energy. The sourdough bread offers better digestibility than conventional bread for many people due to its fermentation process.

Frequently Asked Questions

→ What type of bread works best for this dish?

A thick slice of rustic bread like sourdough, ciabatta, or multigrain complements the roasted tomatoes and holds up well to the toppings.

→ Do I need to use ripe cherry tomatoes?

Yes, ripe and firm cherry tomatoes ensure a sweeter flavor that becomes more intense during slow roasting.

→ Can I add other toppings?

Absolutely! Consider adding balsamic glaze, red pepper flakes, or black olives for extra flavor.

→ Is it necessary to use ricotta cheese?

No, you can substitute ricotta with other creamy cheeses such as mascarpone, cream cheese, or goat cheese.

→ How should I store leftover roasted tomatoes?

Store the roasted tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.