Pasta With Homemade Ricotta & Oven Roasted Tomatoes

See on Scoop.itHideaway Le Marche

[…] Roasting brings out the natural sweetness of tomatoes through caramelization which once roasted, are wonderful used in many recipes. Although the cooking time is a long one since you roast them at a low temperature, it takes only minutes to prepare the tomatoes for the oven, so while they are roasting you can be busy doing other things. Homemade ricotta cheese can in fact be made in mere minutes, and is so much better than many of the commercial brands you buy in the grocery stores. The steps in this recipe may look long, but you can roast the tomatoes and make your ricotta cheese on one day, then cook and assemble your pasta dish the next.[…]

Pasta With Homemade Ricotta & Oven Roasted Tomatoes

Yield: Serves 4-6

Prep Time: 20 mins

Cook Time: 3hrs 30 mins


Roasted Tomatoes:
10 To 15 Ripe Plum Tomatoes
2 Cloves Garlic, Finely Minced
1 Teaspoon Sugar
Salt & Pepper
1 Tablespoon Finely Chopped Fresh Thyme (Or Herb Of Choice)
1/4 Cup Olive Oil
Ricotta Cheese:
2 Quarts Whole Milk
1 Cup Heavy Cream
1/2 Teaspoon Salt
3 Tablespoons Freshly Squeezed Lemon Juice
1/4 Cup Chopped Pitted Kalamata Olives
2 Tablespoons Capers, Drained
Chunky Pesto Sauce:
2 Cups Fresh Basil Leaves, Packed
1/4 Cup Lightly Toasted Pine Nuts
2 Large Garlic Cloves
1/2 Cup Grated Parmesan or Romano Cheese
1/2 Cup Extra Virgin Olive Oil
1 Pound Pasta of Choice
Fresh Basil Leaves
1/4 Cup Lightly Toasted Pine Nuts


Sarah Topps‘s insight:

We love making our own cheese – so far have tried ricotta and mozzarella, both of which were very tasty!


Screen shot 2013-02-17 at 12.13.10

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