Slow-cooked tomatoes

Slow-cooked tomatoes

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(5 ratings)

Prep: 5 mins - 10 mins Cook: 2 hrs - 3 hrs


Serves 4
This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance

Nutrition and extra info

  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 6 medium-sized vine tomatoes
  • 2 garlic cloves
  • thyme or rosemary leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • sherry vinegar
  • balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. 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.

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Comments, questions and tips

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11th Jul, 2009
Fantastic with the lamb!
27th Feb, 2009
Tasty but nothing hugely special
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