Tomato and baked ricotta pasta freddo – Jen Smith – Med Meanderings

Ingredients

• 4 large heirloom tomatoes, cut into wedges
• 1/2 small Spanish onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon caster sugar
• 400g mixed cherry tomatoes
• 300g dried spiral pasta
• 50ml extra-virgin olive oil
• 2 tablespoons aged balsamic vinegar
• Juice of 1/2 lemon or to taste
• 1 cup (loosely packed) rocket, coarsely torn
• 2 tablespoons each coarsely torn flat-leaf parsley and oregano
• 300g wedge of firm ricotta
• 2 tablespoons extra-virgin olive oil
• Juice and finely grated rind of 1 lemon
• 2 teaspoon thyme