Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Cabbage
    • Cheese
    • Citrus
    • Mushrooms
    • Pork
    • Potatoes
    • Root vegetables
    • View all
  • Dishes
    • Curry
    • Braai
    • Slow roasts
    • Soup
    • Pasta
    • Plant-based
    • Warm puddings
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • Login
  • WCellar
  • Contact Us
Editor’s picks
Easy, butter-roasted tomato-and-sausage spaghetti
Great value

Easy, butter-roasted tomato-and-sausage spaghetti

1 hour
Sweetcorn tamarind soup
Corn recipes

Sweetcorn tamarind soup

20 minutes
Pork cacciatore
Italian recipes

Pork cacciatore

50 minutes
  • Home
  • recipe-guide
  • Nightshade recipes
  • Tomato recipes
Tomato bredie with chicken
Chicken recipes

Tomato bredie with chicken

1 hour
Spicy pilchard frikkadels with pearl barley and tomato salsa
Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes
Confit tomatoes in garlic-and-anchovy oil
Aliums

Confit tomatoes in garlic-and-anchovy oil

1 hour 20 minutes
Baked brinjal-and-tomato polenta
Brinjal recipes

Baked brinjal-and-tomato polenta

1 hour
Tagliatelle with smoky tomato sauce, olives and capers
Great value

Tagliatelle with smoky tomato sauce, olives and capers

15 minutes
Caprese tomato water
Soup recipes

Caprese tomato water

30 minutes
Sundried tomato chicken espetadas with poppy seed dressing
Braai recipes

Sundried tomato chicken espetadas with poppy seed dressing

35 minutes
Tomato broth with baby spinach, cannellini beans and olives
Soup recipes

Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes
Tomato curry with coconut-hazelnut rice
Chilli recipes

Tomato curry with coconut-hazelnut rice

30 minutes
Tomato caponata pasta
Brinjal recipes

Tomato caponata pasta

15 minutes
Tomato tarte tatin
Savoury bake

Tomato tarte tatin

20 minutes
Roasted tomato sauce with ricotta and pine nuts
Cheese recipes

Roasted tomato sauce with ricotta and pine nuts

10 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2025 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • New Media
Please login or register to favourite a recipe.
Login/Register

Roasted tomato sauce with ricotta and pine nuts

By Abigail Donnelly
4
Easy
5 minutes
10 minutes

Ingredients

  • 3 Roma tomatoes, halved
  • 300 g Woolies exotic tomatoes, halved
  • 250 g ricotta cheese, torn
  • 50 g pine nuts, lightly toasted
  • 2 t Italian parsley, roughly chopped
  • For the dressing, mix:

  • 3 T olive oil
  • 5 garlic cloves, finely chopped
  • 5 bay leaves
  • Sea salt and freshly ground pepper, to taste

Method

  1. Preheat the oven to 180°C. Gently mix the tomatoes with the dressing until well coated.
  2. Place the tomatoes in an ovenproof dish and top with the ricotta. Bake for 15 minutes.
  3. Garnish with the parsley and pine nuts and season to taste.

Cook's note: Take a shortcut to nutritious meals by making double or triple the quantity of roasted tomato sauce (without the ricotta, pine nuts and parsley) to use in these three ways:

  • Heat the tomato sauce with stock to make a quick soup, then sprinkle with chia seeds for texture.
  • Layer roast brinjal slices with the sauce. Sprinkle with Parmesan and bake.
  • Make a quick breakfast by poaching eggs in the tomato sauce.

Discover more recipes featuring tomatoes here.