In a small bowl, mix together tomatoes, salt, black pepper, and red pepper (if using). Set aside.
In a separate bowl, mix together ricotta, mozzarella, basil, and oregano. Set aside.
Heat olive oil in a cast iron skillet or oven-proof pan over medium heat for 2-3 minutes. Add garlic to pan and cook until bubbling and fragrant, about one minute more. Remove from heat.
Place ricotta mixture in the skillet, top with tomato mixture, and sprinkle shredded Parmesan over the top. Transfer skillet to 350° oven, and bake until bubbly (12-15 minutes). Remove. Sprinkle with basil leaves and serve with toasted bread or crackers.
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