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45 mins

The Tomato Basket
This light and elegant concoction of tomatoes, eggs, ricotta and fresh herbs makes a wonderfully summery dish. Serve it for a light meal, accompanied by a crisp green side salad.

Posted by Ryland Peters & Small Published See Ryland Peters & Small's 148 projects » © 2022 Jenny Linford / Ryland Peters & Small · Reproduced with permission. · The Tomato Basket by Jenny Linford, photography by Peter Cassidy, published by Ryland Peters & Small, rrp £14.99
  • Step 1

    Preheat the oven to 200°C (400°F) Gas 6.

  • Step 2

    Melt the butter together with the bay leaf in a heavy-bottomed saucepan or pot set over a medium heat. Add the flour and cook, stirring, for 1 minute, to form a paste. Gradually stir in the milk and cook, stirring continuously, until thickened.

  • Step 3

    Transfer to a large mixing bowl, discard the bay leaf and season with salt and pepper. Stir in the tomato purée/paste, to form a tomato roux. Beat in the egg yolks, one by one.

  • Step 4

    Whisk the egg whites until stiff peaks form. Stir a spoonful of the whisked egg white into the tomato roux mixture to loosen it. Gently fold in the remaining whisked egg whites.

  • Step 5

    Gently spread the mixture evenly into the prepared baking pan. Bake in the preheated oven for 12–15 minutes until risen and set. Remove from the oven, cover with a clean kitchen cloth and set aside to cool.

  • Step 6

    Cut the tomatoes in half, scoop out the pulp and finely dice the tomato shells, leaving the skin on for texture.

  • Step 7

    Prepare the filling by mixing together the chopped tomatoes, ricotta cheese, herbs and lemon zest, seasoning with pepper.

  • Step 8

    Uncover the cooled roulade and spread evenly with the tomato mixture. Roll up the roulade from the short side, forming a long roll. Transfer to the prepared baking sheet.

  • Step 9

    Sprinkle the roulade with the grated Parmesan and bake in the preheated oven for 20 minutes.

  • Step 10

    Serve in slices warm from the oven.

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