Name: Tomato Spread With Ricotta Cheese
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 100 g sun-dried tomatoes in olive oil; 4 tomatoes; 2 garlic; 30 g basil leaves; 1 g salt; 0.5 g black pepper; 907 g ricotta cheese

Equipment

Food processor

or High-speed blender

Serving plate

Ingredients

8 servings

Tomato Puree

100 g sun-dried tomatoes in olive oil, drained
4 tomatoes, seeded and coarsely chopped
2 garlic, skinned, germ removed
30 g basil leaves, fresh
1 g salt
½ g black pepper

Base

907 g ricotta cheese, chilled

Nutrition (per serving)

292

Calories

Protein

11g

Carbs

24g

Fat

Fiber

Sugar

176mg

Sodium

Method

Place the drained sun-dried tomatoes, chopped fresh tomatoes, garlic, and basil into the food processor.

Process the ingredients until a smooth puree forms.

Look for: Uniform texture with no large chunks of garlic or basil.

Add salt and pepper to the puree and pulse briefly to combine.

Spoon the ricotta cheese into a mound in the center of a serving plate and spread the tomato puree evenly around it.

Chef's Notes

For an even smoother puree, consider straining the mixture through a fine-mesh sieve after processing, especially if you want to remove any remaining skins or seeds from the fresh tomatoes.
The quality of the sun-dried tomatoes is crucial here. Opt for those packed in olive oil, as they tend to be more flavorful and tender than dry-packed varieties.
Ensure your ricotta cheese is well-drained before serving. Excess liquid can make the dish watery and dilute the flavors.
Don't over-process the basil, as it can turn bitter. Pulse until just incorporated for a fresh, bright flavor.