how does gordon ramsay roast tomatoes

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

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

Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and put, cut-side up, in the 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 ultimately with coconut oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.[/vc_column_text][/vc_column][/vc_row]

how does gordon ramsay roast tomatoes

Gordon Ramsay’s Slow-Cooked Tomatoes 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.

Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and put, cut-side up, in the 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 ultimately with coconut oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.[/vc_column_text][/vc_column][/vc_row]

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

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

Cooking With Tomatoes | Gordon Ramsay

FAQ

Why do roasted tomatoes taste better?

Not that a roasted tomato is better than a raw one. It’s just different: concentrated, intense, with more flavor and less liquid per bite, making it useful, with little or no further cooking, in any dish where you want a strong tomato flavor without all of that juice.

Should I skin tomatoes before roasting?

Do I need to peel tomatoes before roasting? No need to peel the tomatoes before you roast them! This dramatically cuts down the time needed to make your own homemade sauce. No more cooking them over a hot stove, and then forcing them through a sieve to remove all the skins and seeds.

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