Roasted winter tomatoes and ricotta with garlicky seeded sourdough crumb

6 INGREDIENTS • 5 STEPS • 45MIN

Roasted winter tomatoes and ricotta with garlicky seeded sourdough crumb

Recipe

5.0

2 ratings
Enjoy roasted tomatoes and ricotta with this recipe designed to celebrate beautiful specialist winter seasonal tomato varieties – Dulcextra and Adora – by slow-roasting them with creamy ricotta and serving with a crunchy, seeded sourdough crumb. When not in season, any medium-sized tomatoes would work in their place. Serve this as a starter or part of a bigger sharing spread.
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Enjoy roasted tomatoes and ricotta with this recipe designed to celebrate beautiful specialist winter seasonal tomato varieties – Dulcextra and Adora – by slow-roasting them with creamy ricotta and serving with a crunchy, seeded sourdough crumb. When not in season, any medium-sized tomatoes would work in their place. Serve this as a starter or part of a bigger sharing spread.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
560 g
M&S Collection Dulcextra tomatoes
1 pack
(300 g)
M&S Collection Adora tomato
250 g
M&S ricotta
4 tbsp
M&S garlic infused olive oil
1/3
M&S Collection Crafted seeded sourdough baguette
1 bunch
fresh oregano
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Roasted winter tomatoes and ricotta with garlicky seeded sourdough crumb
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6 fan. Halve the Dulcextra tomatoes (560 g) and cut the Adora tomatoes (1 pack) in quarters into wedges. Arrange on a large baking sheet, cut side up.
step 2
Drain the ricotta (250 g) of any excess water. Make a space in the baking sheet and place the ricotta in the middle. Sprinkle over salt and pepper. Spoon over 2 tbsp garlic-infused olive oil (2 tbsp).
step 3
Roast for 30-35 minutes, until the tomatoes have broken down and the ricotta is slightly golden on top.
step 4
Meanwhile, blitz the baguette (1/3) to form rough breadcrumbs in a food processor and stir in a sprinkle of sea salt. Heat the remaining garlic-infused olive oil (2 tbsp) in a large non-stick pan and sauté the bread, tossing now and again, for around 5 minutes or until golden brown.
step 5
Serve the tomatoes and ricotta scattered with the sourdough crumb and a bit of fresh oregano (1 bunch).
step 5 Serve the tomatoes and ricotta scattered with the sourdough crumb and a bit of fresh oregano (1 bunch).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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