Instant Tomato-Ricotta ‘Soup’ with Capers

2 fat ripe tomatoes (about 1 pound), cored and cubed

2 Tbsp extra virgin olive oil

1 1/2 Tbsp 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 tsp capers

In a medium bowl, combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.)

Yields 4 servings.