Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce - Gluten Free Recipes

Ingredients

• 794 grams whole peeled tomatoes (preferably Italian San Marzano or Muir Glen)
• 4 servings Coarse sea salt and freshly ground black pepper
• 4 eggs
• 59 milliliters extra virgin olive oil, plus extra for drizzling
• 2 sprigs fresh basil, plus more for garnish
• 2 Tbsps medium cloves garlic, minced (about
• 355 milliliters heavy cream
• 4 servings kosher salt
• 118 milliliters small onion, finely diced (about
• 237 milliliters ounce grated parmesan cheese (about
• 2 teaspoons red chili flakes
• 2 Tbsps lemon juice or distilled white vinegar
• 710 milliliters whole milk