What better thing to do with a glut of ripe red tomatoes than slowly roast them and pile them atop a good slice of sourdough spread generously with herby ricotta. Best shared with a cool drink and good company.

Serves 6, Prep Time 20 minutes, Cook Time 1 ½ hours

600 g vine tomatoes

2 tsp brown sugar

250 g ricotta

50 g parmesan cheese

2 tbsp chopped chives

2 tbsp chopped basil

2 tbsp chopped parsley

Zest 1 lemon + 2 tablespoons juice

Sourdough bread, brushed with olive oil, toasted on a griddle plate or under a grill

Basil leaves to serve

Pre-heat the oven to 150°C. Cut the tomatoes in half, retaining the tops if desired (I keep them on as I think they look so pretty like that on the serving plate!). Arrange them on a baking tray then scatter over the brown sugar. Season with sea salt, drizzle with olive oil then put into the oven and roast for 1 ½ hours. Remove from the oven and set aside.

Put the ricotta, parmesan, herbs, lemon zest and juice into a small food processor (I use my little food processor attachment that came with my stick blender) and process until smooth. Season with sea salt and freshly ground black pepper. Blend again, then scoop out into a little serving bowl.

Arrange the sourdough, herby ricotta and tomatoes on a serving platter along with some fresh basil leaves, then serve.