If you’ve never made ricotta at home, you’re in for a delicious surprise. This mild, creamy Italian cheese is easy to make and far superior to most store-bought versions. It pairs beautifully with a jammy tomato garlic confit.
Hello friends — greetings from Paris and happy Monday! Even while traveling, I’m excited to share recipes that are simple, satisfying, and full of flavor. Today I’m sharing a duo: fresh homemade ricotta and a rich tomato garlic confit. Each one is delicious on its own, but together they’re unforgettable.
Homemade ricotta is incredibly creamy, mildly tangy, and spreads luxuriously on toasted bread. It’s surprisingly simple to make: whole milk, cream, a touch of salt, and buttermilk to set the curds. The result is a fresh, soft cheese that’s far more flavorful than most tubs from the grocery store. Once you try making ricotta from scratch, you’ll likely stop reaching for the packaged version.
The tomato garlic confit is the other star of this pairing. Slow-cooked cherry tomatoes and garlic in olive oil transform into a jammy, caramelized relish that elevates everything it touches. It’s wonderful spooned over ricotta and bread, tossed with pasta, stirred into soups, or used as a vibrant pizza topping. The gentle cooking concentrates sweetness and melts the garlic into the oil for an irresistible combination.
Both recipes celebrate simple ingredients and straightforward technique — a hallmark of classic Italian cooking. Fresh milk becomes delicate ricotta with minimal fuss, while tomatoes and garlic coax out deep flavor over low heat. Together they make an elegant appetizer, a cozy snack, or even a light dinner. Serve with good crusty bread, a drizzle of the confit oil, and a grind of black pepper.
Below you’ll find clear, practical instructions for making the ricotta and the confit. Both keep well: ricotta refrigerated in a sealed container for about a week to ten days, and tomato garlic confit stored in a jar with the oil covering the tomatoes for up to a week. Make a batch or two and keep them on hand — they’ll turn ordinary meals into something worth savoring.
homemade ricotta
15
45
1
Ingredients
- ½ gallon whole milk
- 1 pint heavy whipping cream
- 1 pint buttermilk
- ½ teaspoon salt
- ¼ cup cold water
Instructions
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Combine the milk, cream, and salt in a large, heavy-bottomed pot.
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Warm the mixture over low heat until it feels comfortably warm to the tip of your finger—do this slowly to avoid scorching.
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Stir in the buttermilk and continue cooking gently; you will see white curds begin to form and rise to the surface.
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When the mixture comes to a boil, add the cold water and keep stirring. More curds will form as the temperature climbs.
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After it has boiled vigorously for a few minutes, lower the heat. Prepare a fine-mesh strainer lined with 2–3 layers of cheesecloth over a large bowl.
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Carefully ladle the curds into the lined strainer, repeating until you’ve transferred all the ricotta. If needed, use two strainers to speed the process.
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Let the ricotta drain for about 10 minutes for a soft, creamy texture. Transfer to a container and refrigerate; the cheese will firm up a bit as it cools.
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Store in a sealed container in the refrigerator for up to 8–10 days. Expect it to become slightly drier over time.
Tomato Garlic Confit
Recipe type: Vegetarian
Prep time: 5 min
Cook time: 30 min
Makes: about 1 cup
Ingredients
- 2 pints cherry tomatoes, washed and dried
- 5–6 cloves garlic, peeled and gently smashed
- ½ cup extra-virgin olive oil
- 1–2 teaspoons dried oregano (or 2–3 sprigs fresh oregano)
- ½ teaspoon kosher salt
- ¼ teaspoon granulated sugar (optional, to balance acidity)
Instructions
- Heat the olive oil and garlic in a large nonstick or heavy-bottomed pan over low heat. Keep the temperature low so the garlic softens without browning.
- Add the cherry tomatoes, then sprinkle in the salt and sugar. Stir to coat the tomatoes in oil.
- Cook gently, stirring occasionally. The tomatoes will soften and begin to burst, releasing juices and thickening into a jammy sauce.
- After about 20 minutes, add the oregano and continue cooking for another 10–20 minutes, until the tomatoes are deeply softened and caramelized to your liking.
- Serve warm spooned over fresh ricotta and toasted bread, or cool and pack into a sterilized jar. Store in the refrigerator with the oil covering the tomatoes for up to one week.
