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Slow-cooked tomatoes

Slow-cooked tomatoes

A star rating of 4 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 6medium-sized vine tomatoes
  • 2 garlic cloves
  • thyme or rosemary leaves
  • sherry vinegar
  • balsamic vinegar
  • olive oil

Method

  • STEP 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.

Recipe from Good Food magazine, July 2005

Goes well with

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A star rating of 4 out of 5.5 ratings
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