12 plum tomatoes
2 tsp smoked paprika
2 tbsp extra virgin olive oil + extra
1 packet baby vine tomatoes (approx. 16)
500g Ricotta cheese
Large handful mint leaves – as small as you can find
1/2 cup pine nuts, toasted
Salt + freshly ground black pepper
Aged Balsamic vinegar
Preheat oven to 120˚C/248˚F
Line a large baking tray with parchment paper.
In a small bowl, mix 2 tbsp extra virgin olive oil and paprika together. Stir to combine well.
Slice plum tomatoes in half length ways. Arrange tomatoes cut side up on tray. Season with salt + freshly ground black pepper when drizzle with oil/paprika mix. Use the back of a spoon to spread out over tomato tops. Roast in oven for 3-4 hours.
At the 3 hour mark of above tomatoes roasting, add vine tomatoes to a separate parchment lined baking tray.
Drizzle with extra virgin olive oil and season with salt + freshly ground black pepper and roast in oven for last hour alongside plum tomatoes.
Remove from oven at the 4 hour mark and set aside to cool.
To assemble salad; add the cooled tomatoes to a large serving platter, carefully spoon lumps of Ricotta cheese around tomatoes, scatter with toasted pine nuts and garnish with baby mint leaves and a good drizzle of good quality/aged/thickened Balsamic vinegar.
All ingredients listed are available to buy from the Dollard & Co. Food Hall now.
Recipe & Imagery Credited to Katie Quinn. To see her full range of recipes, visit her website here