Roasted Red Peppers and Cherry Tomatoes With Ricotta

Preheat oven to 200°C. Cut 600g red peppers into large chunks, removing seeds and stems.

Toss peppers and 1kg cherry tomatoes with 28g olive oil, salt, and pepper on a baking sheet.

Roast peppers and tomatoes for 25–30 minutes until blistered and soft, stirring halfway through.