Confit Tomato Toast
Preheat the oven to 180°C.
Cut a tiny cross in the bottom of each tomato. Bring a large pan of salted water to a boil and drop in the tomatoes. After 30 seconds, transfer them to an ice bath.
Peel the little skins off the tomatoes and chuck them into an oven-proof container or a small saucepan.
Smash the garlic cloves in their skins and get them into the pan. Split the chilli lengthways, leaving the stem intact and get that in there with the thyme. Cover the whole lot with plenty of olive oil and pop on the stove over medium heat for a couple of mins.
Now you're going to make a cartouche. Grab a piece of parchment paper that’s big enough to cover the pan and screw it up into a ball. Unwrap it and place it straight on top of the tomatoes so it’s touching the oil and submerging the toms.
Transfer the whole pan to the preheated oven and cook for 40 mins.
Once your tomatoes are cooked, pull them out of the oven and fish out the garlic. Squeeze the flesh out of the skins and purée on your board with the flat of a knife. Add to a bowl with the ricotta and season with salt and pepper. Mix the lot up.
Cut your baguette into four and then each piece in half lengthways. Add a bit of the confit oil to the cut side and toast in a hot pan.
Smear each piece of bread with a spoon of the garlicky ricotta and place it onto plates.
Add your tomatoes to a mixing bowl and tear in the basil leaves. Add the sherry vinegar and plenty of the confit oil. Season with salt and pepper and pile on top of the toasts.
Any leftover oil will keep in a jar in the fridge for 5 days. Chuck it into pasta, dunk bread in it, it's all delicious.