Preheat the oven to 350 degrees.

Using a sharp knife, cut little slits crosswise in the bottom of each tomato.

Place a large pan of salted water on the stove and bring to a boil.

Prepare an ice bath in a medium bowl.

Add the tomatoes to the salted, boiling water and cook for 30 seconds. Drain the tomatoes and place them in the ice bath. Peel the tomatoes (you’ll be surprised how the skin just falls right off).

Place the tomatoes, garlic cloves (smashed but still in their skins), thyme (stems and all), a pinch of salt and black pepper, and olive oil (a bath of olive oil for the tomatoes) in the Dutch oven and place on the stove for a few minutes over medium heat.

Now you’re going to use a French technique called a cartouche. Cut a piece of parchment paper large enough to cover the Dutch oven. Wad it up into a ball, unfold it, and place it over the top of the tomatoes. Press down on the parchment paper so it touches the tomatoes and the oil in the pan. Put the pan in the hot oven and cook for about 40 minutes.

Remove the tomatoes from the oven. Using a slotted spoon, take out the garlic cloves, remove the skin, and using the back of a knife, press down on the cooked garlic cloves to form a paste.

Place the ricotta cheese in a small bowl, add the garlic and mix well.

Using a slotted spoon, remove the tomatoes from the Dutch oven and put them in a bowl. Add a little oil from the pan. Add the sherry vinegar. Tear the basil leaves into pieces, add them to the bowl, and gently mix everything together.

From the Dutch oven, drizzle some of the oil over each slice of bread and toast until golden brown. Spread a thick layer of the garlicky ricotta mixture on each slice of bread, Spoon the tomatoes and juices onto each slice of bread and use a drizzle of olive oil on top. Serve immediately.