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; 2 garlic clove; 1/4 cup onion; 2 tablespoons Tomato Paste; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 teaspoon sugar; 1 (14.5 ounce) can Petite Diced Tomatoes; 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 Petite Diced Tomatoes. This is the perfect party dip for your next occasion!

Ingredients

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1 tablespoon olive oil
2 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 teaspoon sugar
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
1 1/2 cup ricotta cheese, whole milk variety

Instructions

Preheat oven to 400º F
In a medium sauté pan, add olive oil over medium high heat. Add onion and garlic and sauté 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 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. 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 croutons.

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Baked Ricotta in a Chunky Tomato Sauce

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