Slow Roasted Tomato & Garlic with Ricotta

(Formulated by the Hedonista)

This recipe is a fan favorite! So easy and delicious, great one to pop in the oven when entertaining – even with just a friend.  This and a glass of wine can become dinner.  Grab a gorgeous baguette from a bakery nearby and you are set.  I always look for a place in town that makes their own ricotta – a game changer in comparison to store bought.  But that said, store bought is fine too.

INGREDIENTS:

• 2 pounds of tomatoes, cut in half.  (Can be cherry, grape, any tomato really.  If using larger tomatoes cut into more pieces)

• 4 heads of garlic, peeled and smashed.

• 2 cups of olive oil (use a daily olive oil for cooking, not a finishing one)

• 1 tsp Redmond’s course salt

• ¼ tsp pepper

• ½ tsp cinnamon

• ½ tsp chili flakes

• ½ fresh oregano

• 1 cup - 1 ½ cups of fresh ricotta

  
  

DIRECTIONS:

• Turn the oven on to 350 degrees.

• Cut tomatoes and add to a bowl

• Peel and Smash garlic. Add to the bowl.

• Add all other ingredients.  Stir together well.

• Pour mixture into a deeper roasting pan.  (preheat if using cast iron)(glass and ceramic work well too)

• Cook for 35-45 minutes.  Until garlic is a dark golden but not burnt.

• Take it out of the oven and stir around.  Then plop ricotta right in the middle, don’t stir in.

• Turn the oven up to 400 degrees, and bake for 15 more minutes.

• Take out of oven and let cool for 10 minutes.  

• Serve with some warm crusty bread.

• If there are leftovers, store in the fridge for 5 days in an airtight container.  Can be reheated and added to anything!

NOTES:

• Would also be great with Pluck Spicy or All- Purpose Seasoning.

ENJOY!