Best New Chef Michael Gallina of Vicia in St. Louis has a way with vegetables, and this time of year tomatoes are his muse. His Burst Cherry Tomatoes and Pancetta is a simple sauté that brings everything to the table: sweet acidity from the tomatoes; a salty, savory chew from the pancetta; and aromatics from the garlic and onion. The pancetta seasons the mixture, which begs to be served over ricotta toast. You can also try the combo tossed with pasta.
1/2 pound pancetta, diced
1/2 small yellow onion, diced (about 3/4 cup)
6 garlic cloves, chopped
1/2 teaspoons fine sea salt, divided, plus more to taste
2 pounds cherry tomatoes
Toasted country bread, for serving
Fresh ricotta cheese
How to Make It
Cook pancetta in a large skillet over medium, stirring occasionally, until fat is rendered, 8 to 10 minutes.
Add onion, garlic, and 1/4 teaspoon salt, and cook, stirring often, until onion is translucent, about 5 minutes.
Add tomatoes and remaining 1/4 teaspoon salt, and cook, tossing mixture and shaking skillet to coat tomatoes in pancetta fat, until tomatoes burst, about 8 minutes. Cook, gently shaking skillet, until juices and fat emulsify. Season to taste with salt.
Spread toast with ricotta, and top with tomato mixture. Serve immediately.
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