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Pepper Sauce with Baked Ricotta




Source of Recipe


Jo Gainey


List of Ingredients




Pepper Sauce



2 tbsp olive oil
1/2 large onion -- thin sliced
2 cloves garlic -- thin sliced
3 whole bell peppers -- red, white, green
cut into narrow (1") strips
2 tbsp fresh thyme leaves -- chopped
1 tbsp fresh oregano -- leaves, chopped
2 large tomatoes -- peeled, chopped
1 tbsp lemon juice
1 pinch salt & freshly ground black pepper -- to taste

BAKED RICOTTA
Ingredients:

2 cups ricotta cheese
2 whole eggs
¼ cup parmesan cheese -- finely grated
1 Tablespoon fresh parsley -- chopped
2 teaspoons fresh thyme leaves -- chopped

Peppers


Recipe



Heat oil in a large pan. Cook onion for 5 minutes or until
soft. Stir in garlic and bell peppers, and cook covered over
a low heat for 20 minutes. Stir in herbs and tomatoes. Cook
covered for 15 minutes. Remove lid and cook a further 10
minutes, stirring constantly, until liquid is reduced by
about one third. Add lemon juice and season to taste.

Ricotta
Machine blend ricotta and eggs until smooth. Add & combine
with parmesan, parsley and thyme. Spoon mixture into 10 inch
pan, previously prepared with non stick spray and drizzled
with a little olive oil. Bake at 400°F (-200°C) for 20-25
minutes until golden around the edges. Remove from oven and
let stand for 10-15 minutes before removing from pan. Serve
as wedges, warm or at room temperature, with pepper sauce.