Tomato dessert with ricotta

Preheat the oven to 175 degrees.

Separate the eggs and whip the egg whites until stiff. In another bowl, beat the egg yolks with the sugar until pale and thick (sabayon consistency). Mix the ricotta into this and sift the flour over top. Then gently fold the egg whites into the ricotta mixture.

Take two oven-safe ramekins and butter them. Spoon a tablespoon of polpa di pomodoro into the bottom and spoon the ricotta mixture over it up to halfway up the dish. Place the dishes in the oven for 20 minutes before serving.