Roasted Tomatoes and Onions with Fresh Ricotta

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   1.

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   Preheat oven to 425F.

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   2.

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   On 2 baking sheets, arrange onion slices in a single layer; brush both sides with olive oil.

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   3.

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   Place the tomatoes in 1 or 2 shallow pans, cut-sides up, and brush the cut sides with olive oil.

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   4.

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   Bake onions for 25 minutes (cook in 2 batches), turning after 15 minutes, until golden brown.

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   Set aside.

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    Roast tomatoes for 25 minutes, until centers are soft.

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    5.

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    To serve, spoon ricotta in the center of a large plate.

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    Separate the onion slices into rings and place in 4 even piles around the cheese.

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    Arrange the tomatoes between the onions.

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    Season with salt and pepper.

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    Drizzle with any remaining olive oil.

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    Sprinkle with basil and serve with toasted peasant bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.