Ingredients
50ml/2fl oz olive oil
500g/1lb 1oz mixed cherry tomatoes (try to get a mixture of yellow, red and baby plum tomatoes)
salt and freshly ground black pepper
100g/3½oz breadcrumbs
1 garlic clove, finely chopped
handful fresh basil, torn
225g/8oz ricotta
60ml/2fl oz double cream
2 free-range eggs, beaten
30g/1oz plain flour
1 tbsp pumpkin seeds
handful each rocket and watercress, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Generously oil an ovenproof dish about 20cm/8in square (just large enough to hold the tomatoes in one layer). Place the tomatoes into the dish, stir to coat in the oil and season well with salt and freshly ground black pepper.
3. In a bowl, mix together the breadcrumbs, garlic and half of the basil. Sprinkle this mixture over the tomatoes.
4. In another bowl, beat together the ricotta, cream, the remaining basil, eggs and flour. Season with salt and freshly ground black pepper.
5. Spoon this mixture over the tomatoes and sprinkle over the pumpkin seeds. Transfer to the oven and bake for 15 minutes, or until golden-brown on top.
6. To serve, place spoonfuls of the baked tomatoes onto six serving plates and serve with rocket and watercress leaves.
