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    Baked tomatoes with beans & ricotta

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    Baked tomatoes with beans & ricotta

    • Vegetarian
    • Gluten Free
    • Total time: 30 minutes

    Serves: 2


    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


    1. Preheat the oven to 200ÂșC, 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. 

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