Farmers’ Market Finds & Culinary Inspiration
We stroll to our local farmers’ market every Saturday, enjoying the fresh air, local produce, and an indulgent breakfast at a nearby cafe. This ritual shapes our weekly menu, and this Farmers’ Market Tomato Shallot Confit with Whipped Ricotta is no exception.
Fresh Ingredients that Inspire: Tomatoes, Shallots & Sourdough
With the vibrant cherry tomatoes still attached to their vines and a fresh loaf of Hokkaido pumpkin sourdough in hand, the idea for a luscious Tomato Shallot Confit emerged. It’s a simple, flavorful dish that’s easy to make but full of depth. 
The Richness of Tomato Confit: Slow Roasting for Intense Flavor
Tomato confit is known for its intense, concentrated flavors. The slow roasting caramelizes the tomatoes, enhancing their sweetness. Combined with olive oil, shallots, garlic, peppers, and a touch of lemon peel, this dish creates a perfectly balanced, savory topping.
Whipped Ricotta: The Perfect Creamy Complement
Light, fluffy, and subtly flavored, whipped ricotta makes a perfect companion to the bold flavors of tomato confit. Mixed with herbs, salt, pepper, lemon zest, and a hint of cream, it’s the ideal dip for toasted sourdough or a rich side for an entrée. 
Health Benefits of Farmers’ Market Tomato Shallot Confit with Whipped Ricotta
This dish not only delights the taste buds but also offers impressive health benefits:
- Tomatoes: Packed with lycopene, an antioxidant supporting heart health.
- Shallots & Garlic: Full of vitamins and immune-boosting properties.
- Olive Oil: Rich in healthy fats that support cholesterol management.
- Lemon Peel: A great source of vitamin C for skin and immune health.
- Ricotta: A good source of protein and calcium for bone health.
Farmers' Market Tomato Shallot Confit
Ingredients
- 2 pints cherry tomatoes
- ½ yellow or red pepper
- 4 shallots
- 4 large cloves of garlic
- 6 sprigs of thyme plus extra for garnish
- 1-2 cups olive oil
- 2-3 ribbons of lemon rind cut into smaller pieces
Instructions
- Preheat oven to 325°F.
- Place the cherry tomatoes in a baking dish that is just large enough to fit them in a single layer.
- Peel the shallots and garlic cloves, cut them in half lengthwise, and scatter them across the tomatoes.
- Cut the bell pepper into thin julienne strips and arrange them in the dish, tucking them between the tomatoes.
- Scatter in the lemon peel.
- Add the sprigs of thyme.
- Drizzle approximately 2 cups of olive oil over the tomato mixture until the level of oil comes at least halfway up the tomatoes. The amount of oil will depend on the size of your dish.
- Place in the oven and bake for 60 to 75 minutes, until the tomatoes are soft and slightly shriveled, with some browned tops and edges on the tomatoes and peppers.
- To assemble, place a large dollop of the ricotta on a plate or platter using the back of a spoon to spread the dip in a circular motion.
- Layer the Tomato Shallot Confit in the center of the Whipped Ricotta.
- Sprinkle with fresh thyme leaves and sea salt.
Nutrition
Whipped Ricotta
Ingredients
- 2 cups ricotta cheese
- 1 teaspoon mixed dry herbs
- ¼ teaspoon salt
- ½ teaspoon pepper
- Zest from one lemon
- 1 or 2 tablespoons of milk or cream
- A few pinches of flaky sea salt to taste
Instructions
- Place the ricotta, herbs, ¼ teaspoon of salt, pepper, and 1 tablespoon of milk or cream in a blender or food processor.
- Blend until smooth.
- Add 1 more tablespoon of liquid if needed to thin out the ricotta.
- Plate the dip, and then sprinkle with flaky sea salt.
Nutrition
Whether hosting a gathering or preparing a simple weeknight meal, this Farmers’ Market Tomato Shallot Confit with Whipped Ricotta is versatile and easy to prepare. Serve it as an appetizer with toasted sourdough, or pair it with fish or chicken for a satisfying entrée.