Tomatoes: Tomato and Ricotta Sformata
This is a breeze to make and looks smart – a pale yellow set-custard studded with cherry tomatoes, although in the picture above I used a smaller dish than usual and the tomatoes are rather submerged. Serve it hot or warm for a summer lunch or as a starter with a leafy salad (including some bitter or peppery leaves or basil) or a fennel salad. You could also serve cold leftovers with the Spanish sauce coming later in the month.
Serves 6 Butter for the dish
1 tbsp extra virg
