50g toasted almonds
250g canned whole peeled tomatoes
4 sun-dried tomatoes
extra virgin olive oil, as needed
a pinch of oregano
salt, to taste
pepper, to taste
basil, to garnish
Dice the whole peeled tomatoes, add salt and leave them to drain in a sieve for 30 minutes. Then cook them in a skillet until all the water has evaporated.
Blanch the sun-dried tomatoes in boiling water for 1 minute. Then squeeze them, chop finely, and mix with the diced tomatoes in a bowl with a pinch of oregano, salt, pepper, and some extra virgin olive oil.
Beat half the ricotta until smooth. Add salt and then add the lightly toasted ground almonds.
Beat the rest of the ricotta with fresh basil, salt, and pepper.
Spread the basil ricotta mixture onto the bottom of four glasses.
Then add the mixtures to the glasses on the basil ricotta base. First a layer of ricotta with almonds and then the tomato mixture.
Keep in the refrigerator until ready to serve. Garnish with fresh basil before bringing it to the table.