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Tomato Ricotta Toast

a plate of food

Photo: Ajna Jai / Contributor 


Eating cooling foods such as yogurt and watermelon in the summer and warming foods — think peppers and squashes — in the winter is one of the most fundamental tenets of Ayurveda. It’s what keeps our digestive fire under control. However, when warming foods such as gorgeous heirloom tomatoes appear in the summer, the best way to eat them is to combine them with cooling foods including yogurt, ricotta or fennel seeds. The season for tasty, sweet heirloom tomatoes is short — enjoy them while you can. Once summer gets hotter, and we know it will, local tomatoes will be gone.

This tomato ricotta masala packs a bit of heat with the Calabrian chilis but will keep in your refrigerator for 3 to 4 days. Smear it on a piece of toast or waffle for breakfast or place small dollops on cucumber slices for an appetizer.

Read More  |  Recipe: India1948