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1
In a large bowl, combine the sugar with 1/2 tablespoon of salt.
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2
Add the peaches and toss to coat, then spread them in a single layer in a 9-by-13-inch baking dish.
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3
In a large saucepan, combine 2 cups of the olive oil with 2 cups of the canola oil and the garlic and heat until the oil reaches 140 on a candy thermometer.
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4
Add 1 rosemary sprig along with the basil, thyme, bay leaves and lemon zest and let steep off the heat for 1 hour.
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5
Preheat the oven to 225.
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6
Bring the infused oil just to a simmer, then strain it over the peaches.
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7
Cover the baking dish with foil and roast the peaches until tender but not falling apart, about 45 minutes.
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8
Let cool slightly.
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9
Using a slotted spoon, transfer the peaches to a plate; reserve the oil.
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10
Increase the oven temperature to 300.
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11
In a small bowl, toss the almonds with 2 tablespoons of the reserved peach oil.
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12
Spread the almonds on a baking sheet and toast in the oven until golden, about 20 minutes.
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13
Let cool, then sprinkle with salt.
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14
In a medium bowl, combine the remaining 34 cup of olive oil with the white balsamic vinegar and season with salt.
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15
Add the tomatoes, toss and let stand for 10 minutes.
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16
Meanwhile, in a small saucepan, heat the remaining 3/4 cup of canola oil until it reaches 350.
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17
Add the remaining 3 rosemary sprigs and fry until darkened and crispy, about 30 seconds.
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18
Using a slotted spoon, transfer the rosemary to paper towels and sprinkle with salt.
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19
rain the tomatoes.
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20
Arrange the peaches and tomatoes on plates.
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21
Scatter the toasted almonds all around and top with the ricotta salata.
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22
Drizzle each plate with some of the reserved peach oil and balsamic vinegar.
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23
Garnish with the fried rosemary sprigs and fresh marjoram and basil and serve right away.
