Sometimes an ingredient gets in my head, and I can’t stop finding scrumptious ways to use it. My mission over the next week is to make homemade ricotta, and I’ll report in on that next week, but this week, we’ve prepared a savory casserole-like dish with oats, ricotta, and tomatoes.
- 1 cup whole oats (steel cut better than rolled)
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 large tomatoes, quartered without seeds/juice, plus about a tbsp of small cubes
- 1 cup ricotta cheese
- 1 tbsp olive oil
- 1/4 cup chopped basil
Combine oats with broth, salt, and pepper, and let soak for an hour or so. In a sauce pot over high heat, heat oats and broth until boiling, simmer until al dente, remove from heat and cool to just above room temperature.
Preheat oven to 400 degrees. Rub olive oil on the bottom and sides of a small casserole dish. Spread cooked oats along the bottom of the dish, then place tomato flesh on top, chopped basil, and finally dollops of ricotta cheese. Top dollops with remaining tomato cubes and basil and bake for 30-35 minutes. Cool for 8-10 minutes then serve.