10 Italian tomatoes, halved and seeded

2 cloves garlic, chopped

2 teaspoons (10 ml) dried oregano

1/4 cup (60 ml) olive oil

1/2 cup (125 ml) finely chopped shallots

1/2 lb (225 g) firm tofu, drained and crumbled

1 cup (250 ml) ricotta cheese

1 1/2 cups (375 ml) artichoke hearts packed in oil, drained and chopped

Leaves from 1 head romaine lettuce

1/2 lb (225 g) asparagus, trimmed and blanched

3 cups (750 ml) grated mozzarella cheese

Salt and pepper

With the rack in the middle position, preheat the oven to 120°C (250°F). Line a baking pan with parchment paper.

In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper. Place the tomatoes in the pan, cut side down. Bake for about 2 hours. Let cool. Pull off the skin by hand. Set aside.

In a skillet over medium heat, soften the shallots in the remaining oil. Add the tofu and continue cooking until golden, 3 to 4 minutes. Add oil as needed. Allow to cool partially, then add 125 ml (1/2 cup) ricotta. Season with salt and pepper. Set aside.

In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.

In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes. Immediately plunge the leaves into a bowl of ice water. Drain and lay side by side on a clean tea towel. Set aside.

With the rack in the middle position, preheat the oven to 180°C (350°F).

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