Roasted tomato sauce with ricotta and pine nuts

Roasted tomato sauce with ricotta and pine nuts

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  • 4
  • Easy
  • Carb Conscious Health conscious
  • 5 minutes
  • 10 minutes
  • Woolworths Domain Grier Rosé 2015


  • 3 Roma tomatoes, halved
  • 300 g Woolies exotic tomatoes, halved
  • 250 g ricotta cheese, torn
  • 50 g pine nuts, lightly toasted
  • 2 t Italian parsley, roughly chopped
  • For the dressing, mix:
  • 3 T olive oil
  • 5 garlic cloves, finely chopped
  • 5 bay leaves
  • Sea salt and freshly ground pepper, to taste

Cooking Instructions

Preheat the oven to 180°C. Gently mix the tomatoes with the dressing until well coated.

Place the tomatoes in an ovenproof dish and top with the ricotta. Bake for 15 minutes.

Garnish with the parsley and pine nuts and season to taste.

Cook's note: Take a shortcut to nutritious meals by making double or triple the quantity of roasted tomato sauce (without the ricotta, pine nuts and parsley) to use in these three ways:

  • Heat the tomato sauce with stock to make a quick soup, then sprinkle with chia seeds for texture.
  • Layer roast brinjal slices with the sauce. Sprinkle with Parmesan and bake.
  • Make a quick breakfast by poaching eggs in the tomato sauce.

Discover more recipes featuring tomatoes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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