Preheat oven to 200°C, 400°F, Gas Mark 6.
Roast the cherry tomatoes with olive oil and a little sugar in the oven in a baking dish until just starting to collapse, but still intact. Set aside.
Place the flour and salt and pepper in a large bowl and make a well in the middle. Whisk in the eggs until combined, then whisk in the milk until you have a smooth, creamy batter. Stir in spoonfuls of the ricotta and then stir in the basil, almost making a ripple effect.
Pour the batter over the tomatoes in the baking dish and bake in the oven for around 25 minutes or until puffed and golden.