We have had an overabundance of tomatoes from our garden this year so I've had to come up with a bunch of recipes to use them. The other day we made calzones and I still have a substantial amount of ricotta cheese leftover. I was thinking of making a tomato ricotta pie so I typed ricotta and tomato into google and this wonderful recipe came up. I copied the picture from the Not Quite Nigella website and you can find the original post at http://www.notquitenigella.com/2008/12/07/ricotta-chive-tomato-mini-tarts-for-morning-tea-with-a-friend/ My Aunt is coming into town this weekend for her birthday and I have invited everyone for brunch on Sunday. What a perfect way to show off my tomatoes and creativity at the same time.
I found other postings for slow roasted tomatoes at:
Easy Oven Roasted Tomato Sauce
Slow Roasted Tomatoes
http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/
Pearl Couscous with Olives and Roasted Tomatoes
Pearl Couscous with Olives and Roasted Tomatoes
Makes 18
1 sheet of bought shortcrust pastry (or 1.5 sheets if you can’t be bothered re-rolling the scraps)
125 g of ricotta
50g of tasty or cheddar cheese
1 tablespoon freshly chopped basile and a few basil leaves to decorate (she used chives)
1 egg
10 dainty cherry tomatoes, cut in half
1 mini cupcakes/tart baking tray with holes lightly greased with butter
1. Preheat oven to 210c. Using a round cutter, cut out rounds of slightly defrosted shortcrust pastry and place in lightly greased baking tray holes. You may have to re-roll the ends a couple of times if you’re only using 1 sheet of pastry.
2. Mix together the two cheeses, egg and basil in a bowl. Top with tomato half if desired (or put the tomato on after its had its time in the oven). Spoon 1/2 teaspoon full into each case. Bake for 10-15 minutes until pastry and cheese is golden.
3. Decorate with basil pieces.
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