Slow-cooked tomatoes
- Gordon Ramsay
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Serves 4
Easy
Prep: 5 mins - 10 mins
Cook: 2 hrs - 3 hrs
A star rating of 3.9 out of 5.7 ratingsRate
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This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance
Vegetarian
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Roasted lamb rumps with crushed Niçoise potatoes
A star rating of 3.5 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
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6medium-sized vine tomatoes
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2 garlic cloves
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thyme
or rosemary leaves
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sherry vinegar
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balsamic vinegar
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olive oil
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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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
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A star rating of 3.9 out of 5.7 ratings
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