2 (12 ounce) cans crushed tomatoes
2 (5.5 ounce) cans black olives, drained
1 cup toasted, dried pimento-stuffed green olives
1 cup shredded Cheddar cheese
1/4 cup chopped celery
1/4 cup chopped celery
1/4 cup diced radishes
1/4 cup diced green bell peppers
1 1/2 cups lime wedges, optional
Combine diced tomatoes, tomato paste and remaining 1 1/2 cup ricotta in a small saucepan. Heat until combinations of tomato paste and tomato paste begin to boil. Stir in onions and celery and boiling in a 4 large bowl, until onions are translucent and mixture thickes.
Whisk in cheese and celery and cook until creamy, whisking constantly, until cheese liquefies. Serve over hotish, but warm lettuce or mixed greens.