Baked Ricotta With Caramelized Tomato Sauce Tarifi

Malzemeler

• . Slow Roasted Tomato Sauce: 2 Pints Cherry Tomatoes, 3 Tablespoons Olive Oil, Salt & Pepper, 4 Tablespoons Finely Chopped Basil (Divided in Half), 10 Black Pitted Kalamata Olives, Chopped, 1 1/2 Tablespoon Capers, Chopped. For The Baked Ricotta: 2 Pounds Fresh Ricotta Cheese, 3 Tablespoons Finely Chopped Parsley, 3 Tablespoons Finely Chopped Basil, 1 Cup Grated Parmesan Cheese, Salt & Pepper. To Serve: Extra Virgin Olive Oil, Cracked Black Pepper, Fresh Basil Sprigs

Hazırlanışı

1. preheat oven to 325 degrees F. Mix tomatoes, oil, salt, pepper and half the basil and place tomatoes in an oven-proof casserole dish. Bake for about an hour and a half, or until the tomatoes have softened, released some of their juices and have just begun to brown. Stir in the rest of the basil, olives, and capers and set aside. preheat oven to 375 degrees F. Mix together the ricotta, herbs, and grated cheese, then season with salt and pepper. Spoon the cheese mixture into a lightly oiled baking tin and bake for about 45 minutes to an hour, or until cheese is lightly browned and somewhat firm to the touch. (It will firm up even more as it cools). Let sit at room temperature until ready to serve. Slice the ricotta into 1/2 inch slices and place two on each plate. Spoon some of the tomatoes with their juice onto each serving of ricotta. Drizzle a little olive oil over each, and sprinkle with some cracked black pepper. Garnish with fresh basil sprigs and serve.

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