Tomato Passata Recipe with Ricotta and Pesto - Great Italian Chefs

Ingredients

• 400g of tomatoes, San Marzano variety, cut into cubes
• 120g of white onion
• 4 garlic cloves, crushed
• 1 bunch of basil
• 1 chilli, seeds removed
• 400g of passata
• extra virgin olive oil
• salt to season
• pepper to season
• 150g of basil leaves
• 30g of pine nuts
• 1/4 garlic clove
• 30g of pecorino, grated
• 50g of Parmesan, grated
• 30g of ice
• 80g of extra virgin olive oil
• salt to taste
• 500g of buffalo ricotta, whisked until smooth
• 1 handful of basil leaves
• extra virgin olive oil, for drizzling