200 grams ricotta cheese
zest of 1 lemon
1 small ...
Zucchini noodles are tossed through the roasted tomatoes and their pan juices to create a rustic sauce. The olives give a lovely salty note and the ricotta is both punchy and beautifully creamy.
Combine the ricotta, lemon zest and herbs in a bowl. Mix and season well.
Lay tomatoes snugly in a single layer in an oven-proof dish.
Drizzle with the olive oil and season generously. Roast for 90 minutes until shrivelled and ...