Preheat oven to 325°F.
Place the cherry tomatoes in a baking dish that is just large enough to fit them in a single layer.
Peel the shallots and garlic cloves, cut them in half lengthwise, and scatter them across the tomatoes.
Cut the bell pepper into thin julienne strips and arrange them in the dish, tucking them between the tomatoes.
Scatter in the lemon peel.
Add the sprigs of thyme.
Drizzle approximately 2 cups of olive oil over the tomato mixture until the level of oil comes at least halfway up the tomatoes. The amount of oil will depend on the size of your dish.
Place in the oven and bake for 60 to 75 minutes, until the tomatoes are soft and slightly shriveled, with some browned tops and edges on the tomatoes and peppers.
To assemble, place a large dollop of the ricotta on a plate or platter using the back of a spoon to spread the dip in a circular motion.
Layer the Tomato Shallot Confit in the center of the Whipped Ricotta.
Sprinkle with fresh thyme leaves and sea salt.