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]
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?
Should I skin tomatoes before roasting?