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Baked Ricotta, great for a simple lunch or starter.

YUM!! Baked Ricotta with slow roasted sumac tomatoes and Basil oil. Great for a simple lunch or starter.







I recently  served this dish as a starter for a Christmas dinner.  This simple dish was such a hit that I though I would share it with you.  So easy to make and the reward is everyone, who can eat dairy, will ask for seconds.  The red is provided by my slow roasted sumac tomatoes and the green is provided by a simple mix of fresh basil and olive oil!  Here the recipe.

Roasted Toms


1kg smallish tomatoes, halved lengthwise
2 teaspoons sea salt
1 teaspoons sumac

Preheat your oven to 150C if you have time or 200C if you’re in a rush.
Place tomato halves cut side up on a baking tray lined with baking paper.
Combine salt and sumac with a little black pepper and scatter over the tomatoes.
Bake for 1 1/2 – 2hrs if using the slow method or 30 – 50 minutes if fast tracking.


Basil oil – makes 1.5 cups


2 large bunches basil, leaves picked
1 cup extra virgin olive oil + sea salt to taste

Blend leaves in a food processor until well chopped.
Gradually drizzle in oil and season with sea salt