Name: Slow-Cooked Tomato Bruschetta With Ricotta
Total time: 5 h 30 min
Yield: 8
Ingredients: 2kg ripe roma (egg) tomatoes, halved lengthways; 2 tablespoons sea salt flakes; 2 cloves garlic, sliced thinly; 1 teaspoon dried oregano; 1½ cups (375ml) extra virgin olive oil; 1 cup (240g) ricotta; 1 ciabatta loaf (350g), sliced and grilled; oregano or basil leaves, to serve

VMG Recipes