Meet the summer (not)recipe our editor Kenzi could eat every day of the year: blister baby tomatoes until they pop and start to release their juices (these were done on the grill, but you can easily use the oven or stovetop). Make sure they're good and salty and in a bath of olive oil. A few cloves of garlic never hurt anyone, either. Take off the heat, let cool briefly, and dump on a pillow of ricotta. Shower with basil; serve with grilled toast.