Baked Ricotta in a Chunky Tomato Sauce

Name: Baked Ricotta in a Chunky Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 garlic clove; 1/4 cup onion; 2 tablespoons Tomato Paste; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 (14.5 ounce) can Italian Inspirations Southern Vineyard Petite Diced Tomatoes; 1 teaspoon sugar; 1 1/2 cup ricotta cheese

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Serves:

6 people

Prep Time:

15 minutes

Cook Time:

30 minutes

Rich and creamy ricotta cheese warmed in a delicious and easy marinara made with our savory Southern Vineyard Petite Diced tomatoes made with real white wine, olive oil, onion and black pepper. This is the perfect party dip for your next occasion.

Ingredients

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1 tablespoon olive oil
1 garlic clove, minced
1/4 cup onion, very finely chopped
2 tablespoons Tuttorosso® Tomato Paste
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (14.5 ounce) can Tuttorosso® Italian Inspirations Southern Vineyard Petite Diced Tomatoes
1 teaspoon sugar
1 1/2 cup ricotta cheese, whole milk variety

Instructions

Preheat oven to 400º F
In a medium saute pan, add olive oil over medium high heat. Add onion and garlic and saute until translucent and fragrant, about 2 minutes.
Add tomato paste and stir to combine, cook an additional 2 minutes. Add salt, pepper and sugar.
Add the Southern Vineyard Petite Diced Tomatoes, stir to combine. Cook over medium heat for 2 to 3 minutes until a nice sauce consistency has been reached.
Pour sauce into a small oven-proof baking dish or skillet. Drop large dollops of ricotta cheese around baking dish, do not stir.
Bake for 10-15 minutes until cheese is heated through and sauce is hot and bubbly. Serve with toasted bread slices.

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Baked Ricotta in a Chunky Tomato Sauce

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