August 31, 2011

Slow-Roasted Tomatoes with Zucchini & Herbed Ricotta {Naptime Everyday}

Slow Roasted tomatoes

What’s Going on Today: Morning at the Farmer’s Market, rainy afternoon at home, laundry, scheduling fall activities!

Naptime Goals: Slow-Roasted Tomatoes, prepare zucchini and herbed ricotta.

Tonight’s Menu: Slow-Roasted Tomatoes with Zucchini and Herbed Ricotta Caprese-Style, grilled Lemon Chicken, Chocolate Chip Oatmeal Coconut Cookies.

I am all about tomato season these days. The little tomato plant I’ve been cultivating all summer on our back porch is yielding at least two cups of delicious cherry tomatoes every day and our farmer’s market is positively brimming with tomatoes of nearly every variety. What I wouldn’t give to have tomatoes like this available year-round! Since I don’t, however, I do what any normal person would do and completely gorge on the harvest while it is here. I also plan to brave my grandmother’s canning recipe and preserve some for this winter. But, that is a story for another time. Today we are doing to talking about my newest favorite riff on caprese salad and why it is bound to become yours, too.

As I frequently do in the summer, while my daughter napped I slow-roasted two dozen of the four (!) I had picked up at the market that morning. (Yes, if you are wondering, I do have a tomato purchasing disorder and I figure it is cheaper than shoes so I have no plans to go into recovery.) As they were roasting I decided to do a Slow-Roasted Tomato Caprese Salad for dinner, but realized I didn’t have any fresh mozzarella on hand. Instead I decided to use the rest of the fresh ricotta I had on hand and added lots of chopped fresh basil from the plant on our porch.

Once the tomatoes were done roasting I set them aside for the afternoon and left our herbed ricotta in the fridge to layer right before dinner. While we were heating up the grill for dinner I decided to add one last element to my already very loosely interpreted caprese salad and roast the last two zucchini I had on hand to layer it in with the tomatoes and herbed ricotta. We loved the added flavor and color and considered it a winner.


 Slow-Roasted Tomatoes with Zucchini & Herbed Ricotta


  • Olive oil
  • salt
  • ¬†1 batch slow-roasted tomatoes
    2 zucchini
    1 cup fresh ricotta
    ¼ cup finely chopped fresh basil


    1. To roast the zucchini: Preheat the oven to 400F. Line a baking sheet with aluminum foil. Slice the zucchini lengthwise in long strips about ¼-inch thick. Place them on the baking sheet and brush each side with olive oil. Roast for about 30 minutes, or until the zucchini are lightly browned and have reduced in size. They will look a little crinkly around the edges. Remove and allow to cool.

    2. To make the ricotta: Stir the chopped basil into the ricotta and refrigerate before using.

    3. To make the salad: Slice the zucchini in half and layer them with the slow-roasted tomatoes and herbed ricotta on a platter like you would a caprese salad. Serve!

    Naptime Notes

    Naptime Recipe Serving ideas

    We try to avoid eating bread with every meal, but all of the elements would make an excellent crostini or open-faced sandwich. Spread the ricotta on a piece of toasted rustic country bread and layer it with the tomatoes and zucchini for a delicious lunch or light supper.

    Naptime Stopwatch

    5 minutes for assembly, Plenty of roasting time for preparation

    Naptime Reviews

    This new caprese-style salad was a huge hit. We enjoyed the departure for traditional sliced mozzarella and the fabulously sweet slow-roasted tomatoes.


    • Marla Meridith

      These slow roasted tomatoes look wonderful. Especially with the ricotta cheese.

      • Anonymous

        Thanks, Marla!!

    • Georgia Pellegrini

      The sweetness of a slow roasted tomato is such a special thing, and there’s nothing like the ones available this time of year!

    • Barbara | Creative Culinary

      Perfect for this time of year when there is such a bounty of fresh tomatoes and zucchini. Add ricotta? I’m in!

    • Robyn | Add a Pinch

      This looks delicious, Kelsey. Slow roasted tomatoes and zucchini make my mouth-water. YUM!