Confit Sungold Tomatoes with Almond Ricotta

What a great vegetarian dish!

Ingredients

For the Almond Ricotta

• o.5 cup slivered blanched almonds

• 0.5 cup water

• Juice of 1 lemon

• 2 tbsp nutritional yeast

• Garlic powder

• kosher salt

For the Sungold tomato confit

• 1 cup olive oil

• 1 cup sungold tomatoes

• 1 tbsp fennel bulb

• 6 cloves garlic

• 1 scotch bonnet pepper, pierced

• 2, 1 inch pieces of lemon peel

• A few sprigs lemon thyme

• 1 tbsp tarragon

• o.5 tbsp kosher salt

• 1 tsp MSG

• 0.5 tbsp cane sugar

To assemble

• Vegan butter

• Slice of sourdough

Instructions

To prepare the Almond Ricotta

Submerge the almonds in boiling water and let them to steep for a minimum of 5 minutes. Drain and combine all ingredients in a blender, incorporating extra water incrementally, one tablespoon at a time, until achieving a thick, creamy, and cohesive consistency.

To prepare the Sungold tomato confit

Combine all ingredients in a small pot and cook over medium temperature. Cover and allow to simmer for 10-15 minutes until the tomatoes are jammy and tender.

To assemble

Step 1: Heat a pan with vegan butter over medium heat on the stovetop. Incorporate sourdough and toast until browned and caramelized. Perform the same action on the opposite side.

Step 2: Incorporate black pepper, sprinkle with balsamic saba, add basil, and decorate with flaky salt and fennel fronds.