Strain oil from the tomatoes, set aside, and add tomatoes to your food processor. Purée till mixture is as smooth as possible. Check to see if it needs any salt and add in a touch of that reserved oil if needed to get a smooth purée, it will all depend on your tomatoes.

Next, in a clean food processor, add in your ricotta, a pinch of salt and a generous drizzle of olive oil. Process until super smooth and slightly aerated. You’ll know it’s done when the ricotta takes on a completely different texture and goes from grainy and dense to smooth, silky and light. Check for seasoning. Next, add your ricotta to a pastry bag, if you plan of piping it out, or just set aside till you’re ready to assemble your toasts.