Confit Tomato Salad with Ricotta & Balsamic

Recipe By Courtney Roulston, Farm to Fork


  • 3 x 250 g packs cocktail cherry truss vine tomatoes
  • 2 cups Squeaky Gate extra virgin olive oil, or enough to just cover the tomatoes 
  • sea salt and black pepper to taste 
  • 2 eschalots, peeled, sliced into rings 
  • 2 cloves garlic, smashed 
  • 4 sprigs thyme
  • 250 g fresh ricotta cheese (from the Coles deli) 
  • ¼ cup basil leaves to serve 

Balsamic Dressing

  • ½ cup Squeaky Gate balsamic vinegar 
  • 1 tbsp honey
  • sourdough bread to serve 


  • Heat a hooded BBQ to a medium heat. Place the tomatoes on their vines into a small heat proof tray with high sides - you want them to fit in snug so they can easily be covered with oil. Add in the shallots, garlic, thyme and a pinch of sea salt. 
  • Place the tomatoes into the BBQ and leave to gently cook for 50 minutes - 1 hour, or until the tomatoes are starting to blister, but still holding their shape and the garlic and shallots are soft.
  • To serve, carefully place the tomatoes onto a serving platter along with the garlic, onions and thyme. Crumble over chunks of the ricotta cheese and then spoon over a generous amount of the tomato oil. Season with salt and pepper then generously scatter with the balsamic dressing and basil leaves. Serve with bread for mopping up the juices.
  • *Any leftover tomato oil can be used on pastas, soups, dips or salads.