zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Baked tomatoes with beans & ricotta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Baked tomatoes with beans & ricotta

    • Vegetarian
    • Gluten Free
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    400g can mixed bean salad, drained and rinsed
    2 salad onions, halved and sliced
    1 clove garlic, chopped
    1 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    2 Waitrose 1 Jack Hawkins Slicing Tomatoes, halved
    100g ricotta
    1 tbsp chopped chives
    1 tub salad cress
     

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Place the beans, salad onions, garlic, oil and vinegar, plus a little salt and cracked black pepper in a large ovenproof dish, and toss well. Place the tomato halves, cut side up on top of the bean mixture, and season them.

    2. Mix the ricotta and chives together, spoon on top of the tomatoes and bake for 20 minutes until tender. Serve the tomatoes and beans with a sprinkling of cress over the top. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary