Slow-cooked tomatoes
This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance
5
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 - 10 mins
Cook 2 hrs - 3 hrs
- Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2455/
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Ingredients
- 6 medium-sized vine tomatoes
- 2 garlic cloves
- thyme or rosemary leaves
- sherry vinegar
- balsamic vinegar
- olive oil
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Roasted lamb rumps with crushed Niçoise potatoes
Gordon Ramsay helps you to prepare this chic summer dish, great served with seasonal vegetables
1
rating
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 - 10 mins
Cook 2 hrs - 3 hrs
Ingredients
- 6 medium-sized vine tomatoes
- 2 garlic cloves
- thyme or rosemary leaves
- sherry vinegar
- balsamic vinegar
- olive oil
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