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Tray-baked tomatoes with chorizo and ricotta

Name: Tray-baked tomatoes with chorizo and ricotta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 3 truss tomatoes, thickly sliced; 1 punnet (200g) mixed cherry tomatoes, some whole, some halved; 1 garlic bulb, halved horizontally; 2 cured chorizo (260g), sliced; 3 sprigs oregano, leaves picked, plus extra to serve; 2 sprigs basil, leaves picked, plus extra leaves to serve; 400g linguine; 150g fresh ricotta, crumbled, to serve

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10m

35m

Tray-baked tomatoes with chorizo and ricotta

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by Shannon Bennett

Chef

Aug 01, 2017

Bring this bright, flavour-packed tray straight to the table.

1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
3 truss tomatoes, thickly sliced
1 punnet (200g) mixed cherry tomatoes, some whole, some halved
1 garlic bulb, halved horizontally
2 cured chorizo (260g), sliced
3 sprigs oregano, leaves picked, plus extra to serve
2 sprigs basil, leaves picked, plus extra leaves to serve
400g linguine
150g fresh ricotta, crumbled, to serve

Method

1.

Preheat oven to 200°C.
2.

Place oil, tomatoes, garlic, chorizo and herbs into a large ovenproof tray. Roast for 30-35 minutes until the tomatoes are tender and the chorizo is caramelised.
3.

Meanwhile, in a pot of boiling salted water, cook pasta until al dente. Drain.
4.

Toss cooked pasta through tomato mixture. Divide into bowls, and scatter with ricotta and extra oregano and basil. Drizzle with extra oil and top with freshly ground black pepper.