I have a vivid memory of a plate of sliced tomatoes with olive oil and an obscene amount of diced garlic in southern Spain; it was one of the most delicious things I’ve ever eaten. Tomatoes in this country never really live up to the standards of a plate of fresh tomatoes in Spain or Italy, but roasting can bring out the best in them. These sweet and rich flavours mingling with the fresh cheese and sinking into your toast make a delicious late summer lunch.
SERVES 2
• 200g cherry tomatoes on the vine
• 2 garlic cloves, peeled and crushed
• splash of olive oil
• salt and pepper
• 2 thick slices of sourdough bread
• good-quality extra virgin olive oil, for drizzling
• 200g ricotta
• 2 sprigs of mint, chopped
• 1 tsp nigella seeds
EQUIPMENT
• baking tray
Preheat the oven to 200°C/400°F/Gas 6. Leave the tomatoes on the vine and place on a baking tray with the crushed garlic, a splash of olive oil and some salt and pepper. Roast for 25 minutes, or until the tomatoes have started to form brown blisters and the liquid in the bottom of the tray is turning sticky rather than watery.
Toast the sourdough bread, then drizzle one side with extra virgin olive oil and spread a good centimetre-thick layer of ricotta on top. Remove the tomatoes from the vine and scatter them over the top of the ricotta. You can add the roasted crushed garlic and the pan juices too.
Top with the chopped mint, a sprinkle of nigella seeds, lots of pepper and a drizzle of extra virgin olive oil.