Oven-roasted plum tomato ricotta bake
Discover the rich, creamy flavor of our Oven-Roasted Plum Tomato Ricotta Bake. This delightful dish features 4 cups of luscious ricotta cheese, complemented by a blend of olive and vegetable oils, and enhanced by the natural sweetness of 12 ripe plum tomatoes. Perfect as a comforting dinner or an impressive appetizer, it's simple to prepare and bursting with fresh, savory goodness.
- 15 May 2025
- Cook time 60 min
- Prep time 10 min
- 24 Servings
- 4 Ingredients
Oven-roasted plum tomato ricotta bake is a delicious and hearty dish that combines the tangy flavors of roasted tomatoes with the creamy texture of ricotta cheese. This dish is perfect for any occasion, whether you're serving it as a main course or a side dish. With just a few ingredients, you can create a comforting, flavorful bake that is sure to satisfy everyone's taste buds.
Ingredients:
Instructions:
- Preheat the oven to 375°F (190°C).
- Wash the plum tomatoes thoroughly under cold water.
- Halve the tomatoes lengthwise.
- Remove the seeds for a cleaner dish (optional, based on your preference).
- Place the halved tomatoes in a large mixing bowl.
- Drizzle with the olive oil and toss them until well coated.
- Season with salt and pepper to taste (optional).
- Line a baking sheet with parchment paper or lightly grease it.
- Arrange the tomatoes cut side up on the prepared baking sheet, making sure they are spaced evenly.
- Roast them in the preheated oven for about 25-30 minutes, or until they start to caramelize around the edges and become tender.
- While the tomatoes are roasting, take a large mixing bowl and add the ricotta cheese.
- Mix in the vegetable oil until it’s well combined with the ricotta. Season with salt and pepper, if desired.
- Spread the prepared ricotta mixture evenly into the bottom of a baking dish.
- Once the tomatoes are done roasting, remove them from the oven and carefully arrange them on top of the ricotta mixture in the baking dish.
- Place the assembled bake in the oven and bake for an additional 20-30 minutes, or until the ricotta is hot and bubbly and the tomatoes are further caramelized.
- Remove the dish from the oven and let it cool slightly before serving.
- Optionally, garnish with fresh basil, oregano, or a sprinkle of Parmesan cheese for added flavor.
Tips:
- Choose ripe plum tomatoes for the best flavor. They should be firm yet slightly yielding when pressed.
- Drain the ricotta cheese well before using it in the recipe to avoid excess moisture in the bake.
- Use a combination of olive oil and vegetable oil for roasting the tomatoes to enhance their flavor and ensure even cooking.
- Season the dish with salt, pepper, and any other herbs you prefer, such as basil or oregano, to add extra flavor.
- Let the dish cool for a few minutes after baking to allow the flavors to meld together.
This oven-roasted plum tomato ricotta bake is a simple yet delightful dish that brings together fresh ingredients for an exceptional flavor experience. Whether you are cooking for family or friends, this recipe is sure to impress. Enjoy the rich and creamy texture of the ricotta cheese combined with the savory and slightly sweet roasted tomatoes. Follow the tips provided, and you'll have a crowd-pleasing dish that's both comforting and delicious.
| Nutrition Facts | |
|---|---|
| Serving Size | 77 grams |
| Energy | |
| Calories 60kcal | 3% |
| Protein | |
| Protein 4.94g | 3% |
| Carbohydrates | |
| Carbohydrates 3.31g | 1% |
| Fiber 0.37g | 1% |
| Sugar 0.94g | 1% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.38g | 8% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 9mg | 2% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.22mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 4.25mg | 5% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 2.74ug | 2% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.26mg | 2% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 120mg | 4% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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