date:Jul 03, 2014
Ingredients
400g tomato medley mix
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
2 sheets frozen shortcrust pastry, partially thawed
400g fresh ricotta
2 eggs
1/2 cup fresh basil leaves
1/4 cup finely grated parmesan
2 tablespoons caramelised onion relish
Method
1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
2. Quarter large tomatoes and halve medium ones. Keep small tomatoes whole. Place tomatoes, cut-side up, on prepared tray. Sprinkle with