Roasted Tomatoes and Onions with Fresh Ricotta

Ingredients for Roasted Tomatoes and Onions with Fresh Ricotta

• 4 medium-size onions, thickly sliced

• 120ml extra-virgin olive oil

• 8 ripe plum tomatoes, halved lengthwise

• 350g fresh ricotta

• 1/2 cup slivered fresh basil

• Toasted peasant bread

How to make Roasted Tomatoes and Onions with Fresh Ricotta

1. Preheat oven to 218°C.

2. On 2 baking sheets, arrange onion slices in a single layer; brush both sides with olive oil.

3. Place the tomatoes in 1 or 2 shallow pans, cut-sides up, and brush the cut sides with olive oil.

4. Bake onions for 25 minutes (cook in 2 batches), turning after 15 minutes, until golden brown. Set aside. Roast tomatoes for 25 minutes, until centres are soft.

5. To serve, spoon ricotta in the centre of a large plate. Separate the onion slices into rings and place in 4 even piles around the cheese. Arrange the tomatoes between the onions. Season with salt and pepper. Drizzle with any remaining olive oil. Sprinkle with basil and serve with toasted peasant bread.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.