John Myers
Ingredients for 4 servings:
- 500 g cherry tomatoes
- 8 cl olive oil
- 300 ml vegetable stock
- 40 g tomatoes, dried
- 40 g basil
- 100 g ricotta
- salt and pepper
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Toss the cocktail tomatoes with 2 cl olive oil, sprinkle with a little salt, and let stand for a while. Meanwhile, bring the broth with the sun-dried tomatoes to a boil and let it simmer for 20 minutes. Remove the sun-dried tomatoes and add the marinated cherry tomatoes. Simmer gently for 10 minutes, then coarsely puree with a hand blender, mixing in 4 cl olive oil. Season with salt and pepper. For the dumplings, combine the basil with the remaining 2 cl olive oil, a pinch of salt, and the ricotta, adding more salt and pepper if desired. Cut out the dumplings and serve in the soup. Garnish with fresh basil.
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