Roasted Tomatoes with Vino Cotto and Herbs Recipe

Name: Roasted Tomatoes with Vino Cotto and Herbs Recipe
Yield: 4
Ingredients: 3 fresh fig leaves (optional); 800g mixed assortment of tomatoes (Heirloom Cherry Tomatoes, Mini Roma Tomatoes and Black Russian Tomatoes); 1 bulb garlic; 1/4 cup rosemary leaves loosely packed; 1/4 cup sage leaves loosely packed; 8 stems lemon thyme; to season sea salt; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 1/4 cup (60ml) Maggie Beer Vino Cotto; Ricotta, to serve; Fresh basil, to serve