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Ricotta Cheese

Small dip bowl of Ricotta Cheese Sauce
  • (28-ounce) can peeled plum tomatoes
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 5 fresh basil leaves, torn
  • 2 - 3 tablespoons fresh ricotta cheese
  • Salt
  • Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
  • Heat olive oil in a saucepan and add garlic.
  • Gently fry ingredients together.
  • Add the peeled plum tomatoes to the saucepan.
  • Simmer on low to medium heat for 10 minutes.
  • Season the sauce with salt.
  • Add the basil leaves at the end.
  • Remove the sauce from the heat, add the ricotta and Serve immediately.
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