Tips and Warnings

• Be sure that when you drizzle the tomatoes with olive oil and salt and pepper that they are coated. 
• The garlic heads will steam in the tin foil and become garlic mush (which is what we want). Be sure you tightly wrap the garlic so no air can get out. 
• Remember, every oven is different. You will know when the tomatoes are done because the skin will begin to brown and separate from the tomato meat. If the tomatoes aren’t done, bake them until the skin separates from the tomato meat. 
• Leave the garlic heads in the tin foil to steam while you peel the tomatoes. 
• The garlic cloves should come out VERY easy when you squeeze the garlic head, it should easily turn into a paste. 
• As you make the tomato sauce (when the tomatoes, garlic, starchy water, and tomato paste are all in the skillet) be sure that all those ingredients are whisked together and combined as you simmer them together. 
• We remove the skillet from the heat before adding the ricotta so there is no chance of curdling or burning. Be sure to add a little ricotta at a time. 
• If your sauce is too thick, you can add 1 tablespoon of the remaining starchy water at a time until it reaches your desired consistency. 
• SALT REMINDER: test your pasta sauce as you go to test for salt. Remember that your pasta water is also salted. The saltiness of this dish depends on the heavy salted hand of the chef.