Tomato and Ricotta Bake

This recipe is best when made with the freshest ripest cherry tomatoes you can find.


3 tablespoons olive oil

2 pounds cherry tomatoes, preferably a mixture of red and yellow


2 tablespoons scallions, chopped

1/4 cup bread crumbs

1 garlic clove, minced

2 teaspoons dried basil

1/4 teaspoon salt

1 teaspoon black pepper, freshly ground

1 cup ricotta cheese

2 eggs, slightly beaten

2 tablespoons flour

1/4 cup heavy cream

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 425°.
Grease the bottom and sides of a 9 x 13 inch baking dish with 2 tablespoons of olive oil. Add the tomatoes, rolling them around to coat with oil. Drizzle the honey on top. Sprinkle the scallions evenly over tomatoes.
In a small bowl, combine bread crumbs, garlic, 1 teaspoon of basil, salt and pepper. Place on top of tomatoes, saving 2 tablespoons for the top.
In a medium bowl, combine the ricotta, remaining teaspoon of basil, eggs, flour and cream. Stir until creamy. Pour over tomatoes, then sprinkle with remaining bread crumb mixture. Drizzle the last tablespoon of olive oil over top and bake for 15 minutes. Serve at room temperature or warm.
Serves: 6