Lightly Roasted Tomatoes with Ricotta and Mint

Lightly Roasted Tomatoes with Ricotta and Mint Recipe

These sweet and juicy roasted tomatoes are absolutely perfect when topped with creamy ricotta cheese and lots of fresh lemon zest and mint. You have to serve this one family style right out of the baking dish – no fuss. If you’ve looked around the site much, you’ll notice roasting is a big thing for us! We love our roasted portobello mushrooms, cauliflower, broccoli and even roasted strawberries!

Lightly Roasted Tomatoes with Ricotta and Mint Recipe-2

Easy Roasted Tomatoes

This is the kind of recipe we LOVE — easy, fast and perfect to serve to friends or family. Start with a big oven-safe dish — assume this will be the same dish you’ll actually serve the tomatoes in, so if you have a pretty one, use it.

Lightly Roasted Tomatoes with Ricotta and Mint-1

Add a handful of olives as well as some salt and red pepper flakes to some cherry tomatoes …

Lightly Roasted Tomatoes with Ricotta and Mint-2

… drizzle in some olive oil…

Lightly Roasted Tomatoes with Ricotta and Mint-3

… and toss. Slide it into a hot oven and roast until the juices start to come out of the tomatoes and the skins begin to split.

Lightly Roasted Tomatoes with Ricotta and Mint-4

Enjoy!

Lightly Roasted Tomatoes with Ricotta and Mint
 
Prep time
Cook time
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This simple dish is perfect for entertaining. Tomatoes are lightly roasted until they become sweet and juicy then topped with creamy ricotta cheese, lemon zest and fresh mint. Serve this family style with lots of rustic bread for sopping up the tomatoes and juices.
Created By:
Yield: 4
You Will Need
  • 4 cups cherry tomatoes
  • 1/2 cup halved and pitted assorted olives
  • 3 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/2 cup ricotta cheese
  • Zest of half a lemon
  • 15-20 mint leaves, chopped
  • Bread for dipping
Directions
  1. Heat oven to 400 degrees F.
  2. Cut tomatoes in half or in quarters so all the tomatoes are similar in size.
  3. Toss tomatoes with olives, olive oil, red pepper flakes and salt in a 2-quart baking dish.
  4. Bake 20-25 minutes until the skin of the tomatoes begins to split and juices come out.
  5. Top warm tomatoes with ricotta cheese, lemon zest and mint. Serve family style with bread.

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9 comments… Leave a Comment

  • Bev @ Bev Cooks June 22, 2012, 5:04 pm

    Favorite. Dish. EVAR.

    Reply
  • meatballs & milkshakes June 25, 2012, 12:23 pm

    Yum! I love tomatoes in all forms and these roasted ones look amazing! I’m starting to enjoy ricotta more than I used to, so I might have to give it a try!

    Reply
  • Joan Nova June 26, 2012, 5:40 pm

    I frequently roast tomatoes for one application or another and I always have a container of ricotta in the refrigerator, but I’ve never put it together like this. So appealing!

    Reply
  • Marvellous M July 8, 2012, 11:25 am

    Hi Joanne,
    Could you tell me where can I get the dish that you used in your photo? It’s beautiful and I would like to get one too! Thanks.

    Reply
    • Joanne July 9, 2012, 6:11 pm

      Hi there, That dish was purchased at our local Ross — it was on the clearance shelf. I’m not sure we could find it again, we were just lucky that day.

      Reply
  • Connie February 1, 2014, 5:57 pm

    Would you please provide nutritional information for these wonderful recipes?

    Reply
    • Joanne February 2, 2014, 12:56 pm

      Hi Connie, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • KW August 13, 2014, 1:05 pm

    Can I use goat cheese instead of ricotta? I have lot of goat cheese and tomatoes sitting around.

    Reply
    • Joanne August 14, 2014, 12:39 pm

      Yes! Goat cheese would be awesome.

      Reply

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