-
1
Preheat oven to 425 degrees.
-
2
Line 2 baking sheets with parchment or waxed paper.
-
3
Using a food processor, puree tomato until smooth, about 2 minutes.
-
4
Strain puree through a fine sieve set over a measuring cup, pressing with back of a spoon to extract juice; you should have 1 cup.
-
5
Add water, if necessary.
-
6
In a medium saucepan set over medium heat, combine tomato liquid, butter, salt and pepper; stir occasionally until butter melts.
-
7
Add flour all at once and beat with a wooden spoon until dough forms a ball, leaving a film in bottom and sides of saucepan, 3 to 5 minutes.
-
8
Transfer dough to an electric mixer and beat for 1 minute to cool slightly.
-
9
Beat in 4 eggs one at a time, until each egg is completely absorbed.
-
10
Scrape batter into a pastry bag with a medium tip, or a heavy-duty plastic bag with a corner snipped off.
-
11
Pipe eclairs 3 to 4 inches long and 1-inch wide onto baking pans, leaving 2 inches of space between eclairs.
-
12
Beat remaining egg with a little water and gently brush mixture on top of each eclair; sprinkle with cheese.
-
13
Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 10 to 12 minutes, or until eclairs are puffed and golden brown.
-
14
Working quickly, use a fork to poke several holes in bottom of each eclair to let steam escape.
-
15
To make ricotta filling, use a knife or mortar and pestle to make a paste with garlic and salt.
-
16
Stir paste into ricotta along with basil.
-
17
Slice each eclair lengthwise, as you would a baguette for a sandwich.
-
18
If the interior of the eclair seems damp, scoop out damp bits.
-
19
Spread filling on bottom half of eclair, top with 3 cherry tomato halves, then sandwich with top half of eclair.
-
20
Serve immediately.
