baked ricotta with tomato and olives

It's been far too long since I last posted a recipe. Things around here have been ridiculously busy - more on that soon! The days are getting shorter and colder here and most of the summer fruits and vegetables are gone. I found this is Karen Martini recipe and thought it would be perfect for the last few tomatoes and capsicum on the vines. It's very easy to make (except for peeling the capsicum; something I'm really terrible at) and is bound to please your vegetarian friends and family. Pop into the comments for Karen's full recipe.
I used some huge, gnarly tomatoes:

Fresh thyme:

Capsicums (the recipe called for yellow but we only have green/red on the vine):

Fresh ricotta:

Ricotta on olive oil, tomatoes on ricotta:

Rest of ingredients on ricotta:

Bake:

Remove from oven when ricotta has browned:

Photos: Heidi Adnum