Today I’m sharing the recipe for this delicious ricotta and cherry tomatoes confit cream, perfect for multiple uses! Velvety, highly aromatic, and flavorful, a real treat!
This cream is ideal for seasoning pasta dishes, accompanying meat or fish, spreading on bruschetta, focaccia, or flatbreads!
If you follow me, you’ve already seen the recipe for pasta with ricotta and cherry tomatoes cream, but if you missed it, I recommend trying it!
This brightly colored cream is so good you can eat it by the spoonful!
It takes very little time to prepare and is effortless.
Just cook the cherry tomatoes in a pan and then blend everything with the ricotta until you get a creamy sauce.
If you prefer, you can put the cherry tomatoes in the oven and let them cook until they dry out, then blend everything with the ricotta.
Not fond of cherry tomatoes or can’t eat them? Try using zucchini or eggplants, they are a great alternative. For ricotta, at the end of the recipe, you’ll find some possible substitutions 😉
Let’s see together how to prepare ricotta and cherry tomatoes confit cream!
Read until the end, you’ll find tips on the execution of this recipe and a small gift for you ❤️
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- Cost: Economical
- Preparation time: 10 Minutes
- Portions: for 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups ricotta (cow, sheep, or mixed)
- 2 1/4 cups cherry tomatoes
- 4 tbsps olive oil
- 1 tsp sugar
- to taste dried oregano
- to taste salt
Tools
- Frying Pan
- Chopper
- Sieve
Steps
The key ingredients for this recipe are ricotta and cherry tomatoes.
If you’re lactose intolerant, you can use lactose-free ricotta.
The cherry tomatoes are caramelized in a pan with a sprinkle of sugar, olive oil, salt, and oregano.
This cooking method is called confit and is usually done in the oven with a fairly long cooking time.
Nowadays, since most people are always in a hurry, I decided to caramelize the cherry tomatoes in a pan.
The result is amazing with a significant time and energy savings!
Let’s get down to business and see how to prepare this delicious cream with ricotta and cherry tomatoes!
With the quantities indicated above, you can season a pasta dish for four people. You can halve them if needed.
Wash the cherry tomatoes very well under water and then cut them in half. You can use cherry, grape, or plum tomatoes.
At this point, take a sufficiently large non-stick pan. You will need to arrange the cherry tomatoes side by side, not one on top of the other.
Before placing the cherry tomatoes inside, pour a generous drizzle of olive oil on the bottom of the pan.
Sprinkle a handful of sugar and then place the cherry tomatoes with the seeds side facing down.
Add another teaspoon of sugar over the top of the tomatoes and then season with salt and oregano.
Cook the cherry tomatoes WITHOUT a lid, for about 10 minutes, on low heat.
Halfway through cooking, turn all the cherry tomatoes to the other side and continue until they have shrunk.
Meanwhile, while the cherry tomatoes are cooking, I need to clarify something about the ricotta.
If you like it flavorful, use sheep or mixed ricotta, but if you prefer delicate flavors, choose cow’s milk ricotta.
I recommend getting it at the counter, fresh but especially dry, otherwise you’ll have to let it drain for a couple of hours in a sieve.
When the cherry tomatoes confit cooked in the pan are ready, let them cool slightly and then place them in a chopper.
Add the ricotta, a drizzle of olive oil, and a pinch of pepper if you like.
Blend everything for a few moments until you obtain a velvety cream that’s hard to resist!!
The ricotta and cherry tomatoes pan cream is ready! Can you smell that wonderful aroma? And what a velvety consistency?!
You can use it to dress pasta dishes, spread on bruschetta, focaccia, flatbreads, or accompany meat, fish, or vegetables.
I hope you liked this recipe! Let me know in the comments if you try it, and come back to visit me soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How long does the ricotta cream last in the fridge?
Once ready, you can store the ricotta and cherry tomatoes cream in the fridge, in an airtight container, for up to two days.
Can I freeze the ricotta cream?
Having never done it, I wouldn’t recommend it. Ricotta is a delicate food that should be consumed fresh to maintain its properties and characteristic creamy texture. Freezing it may cause it to absorb too much water, and once thawed, you might end up throwing everything away.
Can I substitute the ricotta?
Absolutely! You can use, for example, robiola or your favorite spreadable cheese, or unsweetened Greek yogurt.
What can I use instead of cherry tomatoes?
As mentioned in the introduction, you can use your favorite vegetables. Broccoli, zucchini, eggplants, peppers, peas.
Of course, you’ll need to cook the vegetables in a pan first, in the classic way, with oil, salt, and the addition of leek or onion if you like. Once cooked, drain the vegetables well if they’ve released vegetable water, and then blend everything.
