It's delicious topped with herby whipped ricotta
(55 votes)
Cook: 40 Mins
Serves: 5
Price: 91p per serving
Nutritional Information
Each 257g serving contains
Energy
442kj
105kcal
442kj
105kcal
5%
Fat
4.9g
4.9g
Med
7%
7%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
8.7g
8.7g
Med
10%
10%
Salt
0.26g
0.26g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
172kj/41kcal
Typical energy values per 100g:
172kj/41kcal
Ingredients
400g Extra Special Sweet Aromatico Tomatoes, halved
1 yellow pepper, chopped
1tbsp rapeseed oil
1tbsp balsamic glaze
1 clove garlic, chopped
1 red onion, chopped
1 carrot, chopped
1 reduced-salt vegetable stock cube, made up to 600ml
1tsp chopped parsley
2tsp chopped chives
1tbsp chopped basil, plus leaves to serve
100g ricotta
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Toss the tomatoes and pepper with half the oil in a roasting tin. Roast for 20 mins, then drizzle over the balsamic glaze and cook for a further 10 mins.
3
Heat the rest of the oil in a large pan and fry the garlic, onion and carrot over a low heat for 5 mins.
4
Add the stock, bring to a simmer and cook for 10-12 mins, or until the carrot is tender. Reserve 5 of the tomato halves and add the rest to the pan with the pepper. Cook for 5 mins, season and blend using a handheld blender.
5
In a bowl, stir the chopped herbs into the ricotta and whisk until light and fluffy.
6
To serve, top each bowl with the ricotta, basil leaves and half a tomato.