400 g  Tomatoes , halved

1  Red Onions , quartered

2  Romano Peppers , roughly chopped

2 tbsp  Olive Oil

2  Garlic Cloves , bashed in their skins

Sprigs Fresh Thyme

1 tbsp  Red Wine Vinegar

2 tbsp  Ricotta Cheese

Fresh Basil Leaves

1 tbsp  Seeds , mixed, toasted

Bread , to serve