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Roasted Tomatoes and Onions with Fresh Ricotta

Roasted Tomatoes and Onions with Fresh Ricotta

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted tomato and onion salad with fresh ricotta is a beautiful celebration of simple, Mediterranean-inspired flavours. By roasting the plum tomatoes and onions, you draw out their natural sweetness, creating a wonderful contrast to the cool, creamy ricotta. The addition of aromatic fresh basil and a generous drizzle of extra-virgin olive oil brings a vibrant finish to the dish, making it an excellent choice for a light lunch or a sophisticated vegetarian starter.

Ideal for sharing, this colourful platter is best enjoyed with thick slices of toasted sourdough or crusty peasant bread to soak up the juices. It is a nutritious and heart-healthy option that relies on high-quality seasonal produce. Whether you are hosting a summer dinner party or looking for a quick, elegant evening meal, this combination of warm roasted vegetables and soft cheese is consistently satisfying.

Ingredients for Roasted Tomatoes and Onions with Fresh Ricotta

4 medium-size onions, thickly sliced
120 ml extra jungfruolja
8 ripe plum tomatoes, halved lengthwise
350g fresh ricotta
1/2 cup slivered fresh basil
Toasted peasant bread

How to make Roasted Tomatoes and Onions with Fresh Ricotta

Preheat oven to 218°C.
On 2 baking sheets, arrange onion slices in a single layer; brush both sides with olive oil.
Place the tomatoes in 1 or 2 shallow pans, cut-sides up, and brush the cut sides with olive oil.
Bake onions for 25 minutes (cook in 2 batches), turning after 15 minutes, until golden brown. Set aside. Roast tomatoes for 25 minutes, until centres are soft.
To serve, spoon ricotta in the centre of a large plate. Separate the onion slices into rings and place in 4 even piles around the cheese. Arrange the tomatoes between the onions. Season with salt and pepper. Drizzle with any remaining olive oil. Sprinkle with basil and serve with toasted peasant bread.

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