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theresa68
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Firstly, heat your oven to 200'C, place the tomatoes in an ovenproof dish and slosh a little olive oil, salt and pepper over them.
Heat 1 tbsp olive oil in a large pan over a low heat, and add the garlic, courgette and leek. Cook for 5-10 minutes until softened, stirring regularly.
Check your oven and put your tomatoes in for 15 minutes when it hits 200'C.
In the meantime, add your butter beans to the pan with the softened vegetables, along with the stock. Stir together and allow to cook for 5 minutes.
Add the basil leaves, stirring until they wilt, then add the ricotta and stir well until it's totally combined with everything. Remove from the heat and season with salt and pepper to taste.
Once the tomatoes are cooked, plate up the beans and add the tomatoes on top.