Serious yum...

[susandennis]

Ok. This is the recipe that seattlejo found for me. It is not only really pretty but absolutely delicious. I mean perfectly wonderful from the first bite to the last spoonful of au juice.

I'm repeating the recipe here so I can find it again next Summer.

Instant Tomato-Ricotta ‘Soup’ With Capers
2 fat ripe tomatoes (about 1 pound), cored and cubed
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh chopped basil
Large pinch coarse sea salt (fleur de sel is a good choice)
1/2 cup top-quality ricotta, lightly broken into clumps
2 teaspoons capers.

In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.) Garnish with capers, and serve.  (From NY Times)