Equipment
Ingredients
Tomato Puree
- 100 g sun-dried tomatoes in olive oil, drained
- 4 tomatoes, seeded and coarsely chopped
- 2 garlic, skinned, germ removed
- 30 g basil leaves, fresh
- 1 g salt
- ½ g black pepper
Base
- 907 g ricotta cheese, chilled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 292 kcal
- Protein
- 9 g
- Carbohydrates
- 11 g
- Fat
- 24 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 176 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 56 mg
- Potassium
- 382 mg
- Calcium
- 247 mg
- Iron
- 0.5 mg
- Magnesium
- 31 mg
- Phosphorus
- 190 mg
- Zinc
- 0.7 mg
- Vitamin A
- 167 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.35 mg
- Niacin
- 0.5 mg
- Folate
- 15 mcg
- Water
- 135 g
Sources: USDA FoodData Central
Method
Place the drained sun-dried tomatoes, chopped fresh tomatoes, garlic, and basil into the food processor.
Process the ingredients until a smooth puree forms.
Add salt and pepper to the puree and pulse briefly to combine.
Spoon the ricotta cheese into a mound in the center of a serving plate and spread the tomato puree evenly around it.
Chef's Notes
- For an even smoother puree, consider straining the mixture through a fine-mesh sieve after processing, especially if you want to remove any remaining skins or seeds from the fresh tomatoes.
- The quality of the sun-dried tomatoes is crucial here. Opt for those packed in olive oil, as they tend to be more flavorful and tender than dry-packed varieties.
- Ensure your ricotta cheese is well-drained before serving. Excess liquid can make the dish watery and dilute the flavors.
- Don't over-process the basil, as it can turn bitter. Pulse until just incorporated for a fresh, bright flavor.
Storage
Refrigerator: 72 hours — Store in an airtight container; fresh tomatoes will release liquid over time.
Troubleshooting
Tomato mixture is too watery
Cause: Excess moisture from the fresh tomato seeds and pulp
Fix: Strain the puree through a fine-mesh sieve to remove excess liquid
Prevention: Ensure all seeds and watery ribs are removed before chopping fresh tomatoes
Cultural Context
This appetizer draws inspiration from the vibrant flavors of Italian cuisine, particularly the use of sun-dried tomatoes and fresh basil, common in Mediterranean cooking. It's a simple yet elegant dish that showcases the quality of fresh produce and dairy, often served as a light starter during gatherings or as part of a mezze-style spread.
