No-Cook Marinated Tomato Sauce (+ Homemade Ricotta Recipe)

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Mark Oberemk

subheading: For the sauce:

1 ½ cups cherry or grape tomatoes, cut in half

1 tbsp olive oil

1 ½ tsp red wine vinegar

1 tsp fine kosher or sea salt

1 garlic clove, minced

subheading: For the ricotta:

2 cups whole milk

1 small lemon, juiced

Directions at mail.google.com

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