I am all about tomato season these days. The little tomato plant I’ve been cultivating all summer on our back porch is yielding at least two cups of delicious cherry tomatoes every day and our farmer’s market is positively brimming with tomatoes of nearly every variety. What I wouldn’t give to have tomatoes like this available year-round! Since I don’t, however, I do what any normal person would do and completely gorge on the harvest while it is here. I also plan to brave my grandmother’s canning recipe and preserve some for this winter. But, that is a story for another time. Today I am sharing my newest favorite riff on caprese salad which is bound to become yours, too! —
Slow-Roasted Tomatoes with Zucchini & Herbed Ricotta
Olive oil
kosher salt
1 batch slow-roasted tomatoes
2 zucchini
1 cup fresh ricotta
1/4 cup finely chopped fresh basil
1. To roast the zucchini: Preheat the oven to 400F. Line a baking sheet with aluminum foil. Slice the zucchini lengthwise in long strips about 1/4-inch thick. Place them on the baking sheet and brush each side with olive oil. Roast for about 30 minutes, or until the zucchini are lightly browned and have reduced in size. They will look a little crinkly around the edges. Remove and allow to cool.
2. To make the ricotta: Stir the chopped basil into the ricotta and refrigerate before using.
3. To make the salad: Slice the zucchini in half and layer them with the slow-roasted tomatoes and herbed ricotta on a platter like you would a caprese salad. Serve!
