Name: Three-Cheese Sourdough Pudding With Slow-Roasted Tomatoes
Total time: 1 h 40 min
Yield: 6
Ingredients: 6 medium roma (egg) tomatoes (450g), halved; ¼ cup (60ml) extra virgin olive oil; 2 tablespoons coarsely chopped rosemary leaves, plus 1 tablespoon leaves extra; 1 tablespoon fennel seeds; 3 medium onions (450g), sliced thinly; 3 cloves garlic, crushed; 300g stale crusty sourdough bread, sliced thickly; 60g salted butter, softened; 4 eggs; 1¼ cups (310ml) milk; ⅔ cup (160ml) buttermilk; ⅓ cup (25g) finely grated parmesan, plus 2 tablespoons extra; ⅓ cup coarsely chopped flat-leaf parsley leaves; 2 tablespoons chopped chives; ¾ cup (180g) firm fresh ricotta; 150g taleggio or fontina cheese, sliced thinly

VMG Recipes