Prep time: 10-15 mins
Cooking time: 25 mins 
Serves: 4-6

Ingredients:

• 4 roma tomatoes, core removed and cut in half
• 3cm ginger, piece
• 2 tablespoon (40ml) balsamic vinegar
• 3 tablespoons (60ml) extra virgin olive oil
• 180g fresh ricotta, drained

For the Cherry Vinaigrette: 

• 2 tablespoons black cherry jam. See notes
• 2 tablespoons Honeycup mustard. you can
  purchase this from Harris Farm Markets. See
  notes.
  
• 2 tablespoons (40ml) extra virgin olive oil
• 2 tablespoons (20ml) raspberry vinegar
• 1 teaspoon sea salt
• cracked pepper to taste

Garnish: 

• Thyme leaves, micro/edible flowers/ lemon balm
  to garnish

Method:

1. Preheat the oven to 200ºC (180ºC fan).
   
2. Line a baking tray with parchment paper. Lay
   tomatoes cut side up. Evenly grate ginger over
   the tomatoes with a microplane. Evenly drizzle
   over olive oil and balsamic vinegar with salt and
   pepper.
3. Place in the oven for 25 minutes. Let cool for
   5 minutes and transfer to a serving platter.
4. In a jar with a lid add all the vinaigrette
   ingredients. Secure lid and give it a good shake
   to combine ingredients.
5. Using a teaspoon, evenly dollop ricotta onto
   the baked tomatoes. Drizzle vinaigrette over the
   top. Garnish with thyme, micro herbs or lemon
   balm.

Notes:

*You can replace black cherry jam with fig jam, sour cherry jam or raspberry (seedless) jam. 

*You will find Honeycup mustard condiment, 227g jar at Harris Farm markets