Slow Cooked Tomato, Celery Salt Ricotta,herbs

  • Slow Cooked  Tomato, Celery Salt Ricotta,herbs
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  • 2 x organic tomatoes
  • 1 cup good ricotta
  • 1 Tbls celery salt
  • 1 sprig each, parsley, chervril or chive
  • 1 splash lemon juice


cut 2 organic tomatoes in half and place on greaseproof paper on a baking tray. cook for 2 hours at 100C. they should lump and gently brown. you can turn them up at the end to grill the tops a bit. mix the ricotta with the celery salt and a small amount of cracked pepper. mix the olive oil with the water that comes off the tomato and a small splash of lemon juice. wash herbs. put the tomato in the middle of the plate, place a spoonful of ricotta on top, and a mixed sprig of herbs. drizzle around the bottom of the tomato with the tomato oil

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