"This baked ricotta with homemade tomato sauce is my childhood love and will add a smile on any dial for breakfast, lunch or dinner.
You can think of this as a version of shakshuka or dip turned into a meal and who doesn’t love a laid back dinner idea or a slightly special breakfast dish?"
Baked Ricotta
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 medium diced onion
- 2 cloves crushed garlic
- 200 grams very ripe tomatoes
- 100 grams good quality ricotta
- 3 sprigs leaves removed thyme
- chives for garnish
Method
Step 1
Place the onions with a pinch of salt in a pan and sauté for 4-5 minutes. Add garlic and thyme and cook for a further 1 minute. Add the mixed tomatoes, cooking for 15-20 minutes or until the tomato breaks down and begin to form a sauce. You may need to help this process by squishing them with the back of a fork or wooden spoon. Remove from the heat.
Step 2
Preheat oven to 210 degrees Celsius. In individual ramekins or oven proof mini saucepans (serves 2-3), spoon out some tomato sauce, topped with 2 tablespoons of ricotta and a sprinkle the rough chives on top. Repeat until tomato sauce runs out.
Step 3
Bake for 10-15 minutes or until the top of the ricotta turns golden and the whole mix is bubbling. Remove and serve hot with freshly grilled bread.