Nan’s Pepper Sauce with Baked Ricotta

  • Author: This Is Wellbeing
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes


  • 1/2 large Brown Onion, finely chopped
  • 1 clove Garlic, grated
  • 3 whole Capsicum, mixed colours, chopped into small squares
  • 1 tsp Baby Capers
  • 12 whole Pitted Kalamata Olives, halved
  • 1/4t tsp Garam Marsala
  • 1 tin Crushed Tomatoes
  • 1 tsp Curry Powder
  • 1 handful Mixed fresh herbs (basil, mint and parsley)
  • 1 wedge of fresh ricotta, 350 grams
  • 1/4 teaspoon of dried chilli flakes
  • 1 tablespoon of lemon thyme leaves
  • 20 grams of Parmesan
  • salt and pepper


For the Pepper Sauce:

  • Fry the onion and garlic in a medium saucepan for a few minutes until onion starts to soften
  • Add peppers and fry a little (they will soften later in the slow cooking)
  • Add curry and garam masala, pinch of salt and mix through well.
  • Add tin of tomato, olives and capers and bring to the boil.
  • Turn down the heat and slow cook for1/2 an hour, stirring occasionally. (cook with lid on if there isn’t much liquid, if there is, take it off and let some of it evaporate.
  • When soft and liquid has reduced, add the fresh herbs. Stir through for a few minutes.

For the Baked Ricotta:

  • Heat oven to 150 degrees
  • Mix the chilli, lemon thyme, Parmesan and a little seasoning into a bowl.
  • Top the wedge of ricotta with the mixture
  • Place in the oven on a tray lined with baking paper for 1 hour.
  • Slice lengthways into 4 portions (ensuring everyone gets the topping)
  • Spoon pepper sauce on top