Ricotta Bake with Tomato Jam

A perfect lunch or supper with a salad of balsamic and olive oil dressed baby arugula. Yum.

Winter, Spring, Summer, or Fall... I love baked ricotta with herbs and homemade Tomato Jam. 

  • Non stick cooking spray
  • One 15 ounce container part skim milk ricotta (do not use fat free, which has gum starch thickeners)
  • 3 large eggs
  • 1/2 cup grated Parmigiano Reggiano
  • 1 teaspoon sea salt
  • 1 teaspoon chopped fresh herbs - thyme, chives, flat parsley
  • 1/2 teaspoon freshly ground black pepper
  • Tomato Jam: grape tomatoes slow roasted with garlic, olive oil, crushed red pepper, salt and pepper, for one hour at 275 degrees until soft and jammy
  • Preheat oven to 325 degrees and spray a small deep ceramic baking dish.
  • Beat together the ricotta, eggs, cheese, herbs, salt and pepper.
  • Transfer mixture to baking dish.
  • Bake until golden and slightly puffed at edges and just set at center.
  • Cool before serving with spoonfuls of Tomato Jam.