Score cherry tomatoes by making a cross cut into the bottom of each tomato.
Add the tomatoes to a large, heat-proof bowl then pour over boiling water.
Allow to stand for a few minutes then drain the tomatoes and plunge into ice water.
Blanching the tomatoes will allow the skins to slip right off.
Add the peeled tomatoes to a large jar.
To make the marinade, whisk the extra virgin olive oil, vinegar, lemon juice, chilli, sliced garlic, salt and pepper together then pour over the tomatoes.
Top up with more olive oil if necessary.
Allow the tomatoes to marinade for at least 6 hours but ideally overnight.
Make the herb whipped ricotta by blending the ricotta cheese, herbs, lemon juice, salt and pepper together in a food processor.
Serve the tomatoes and ricotta on crusty toast for the perfect summer appetizer or light lunch.