Roasted Tomatoes And Onions With Fresh Ricotta
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
39
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4 medium
Onion (thickly sliced)1 cup
Extra-Virgin Olive Oil1360 g
Ricotta (fresh)1 cup
Basil (slivered fresh)Directions:
1
Preheat oven to 425°F
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
5
Set aside
6
Roast tomatoes for 25 minutes, until centers are soft
7
To serve, spoon ricotta in the center of a large plate
8
Separate the onion slices into rings and place in 4 even piles around the cheese
9
Arrange the tomatoes between the onions
10
Season with salt and pepper
11
Drizzle with any remaining olive oil
12
Sprinkle with basil and serve with toasted peasant bread
13
Preheat oven to 425°F
14
On 2 baking sheets, arrange onion slices in a single layer; brush both sides with olive oil
15
Place the tomatoes in 1 or 2 shallow pans, cut-sides up, and brush the cut sides with olive oil
16
Bake onions for 25 minutes (cook in 2 batches), turning after 15 minutes, until golden brown
17
Set aside
18
Roast tomatoes for 25 minutes, until centers are soft
19
To serve, spoon ricotta in the center of a large plate
20
Separate the onion slices into rings and place in 4 even piles around the cheese
21
Arrange the tomatoes between the onions
22
Season with salt and pepper
23
Drizzle with any remaining olive oil
24
Sprinkle with basil and serve with toasted peasant bread