Emily Laurae

Slow Roasted Tomatoes 
2 Preheat your oven to 260° F
3 Place your tomatoes on the vine onto a lined baking sheet 
4 Drizzle with olive oil and season with salt and pepper
5 Slowly roast your tomatoes for 2-3 hours, allowing tomatoes to cool completely before using on your tartine. 
Soft Boiled Eggs 
8 Place your cold eggs into the bottom of an empty saucepan. 
9 Cover the eggs with cold water, then place on the stove, turning the heat to medium high
10 Once the water has come to a boil, reduce the heat so that the water remains at a simmer and set your timer for 6 minutes.
11 While your eggs are cooking, prepare an ice bath for your eggs.
12 At the six minute mark, remove your eggs from the saucepan and place the eggs into the ice bath to stop the yolks from cooking further, and allowing the eggs to cool. 
Roasted Tomato & Ricotta Tartine 
15 Start by cutting your sourdough into 1-inch thick slices, then briefly toast each slice.
16 Spread ricotta on top of your slices of slightly toasted bread. Then, add a few roasted tomatoes and one soft boiled egg on top of each slice. 
17 Finally, add fresh dill, salt and pepper on top of your tartine and enjoy!