GORDON RAMSAY RECIPES

Summer plum tomatoes roasted in the oven with garlic and herbs make an easy and delicious sauce that will fill your kitchen with an intoxicating aroma.
The end of summer means using up my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, then I wind up with so many tomatoes I don’t know what to do with them!

One of my favorite things to do with tomatoes this time of year is to roast them. The flavors of the tomatoes get concentrated and makes a wonderful sauce for serving over pasta or freezing for the future. If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar.

What else do I like to do with my end of summer tomatoes? I have tons of recipes that use fresh tomatoes, but these recipes are a must!

Tomato Bisque^[1] – one of my favorite soups and perfect this time of year
Panzanella Salad^[2] – Using a good crusty bread is a must here!
Easy Garden Tomato Sauce^[3] – Perfect for grape tomatoes
Heirloom Tomato Sandwiches^[4] – So simple and delicious!
Heirloom Tomato Salad^[5] – I can eat this with some crusty bread and call it a meal!
Tomato, Mozzarella and Arugula Tower^[6] – A perfect meatless Monday lunch

Oven Roasted Tomatoes
gordon-ramsay-recipe.com
Servings: 7 • Size: 1/2 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 53 • Fat: 2 g • Protein: 1 g • Carbs: 8.5 g • Fiber: 1.5 g • Sugar: 5.5 g
Sodium: 282 mg (without salt)

Ingredients:

1 tbsp extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
8 sprigs of fresh thyme
4 sprigs of fresh rosemary
salt and freshly cracked pepper to taste
4 lbs plum tomatoes*

Directions:

Preheat the oven to 450º F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.

The tomatoes will keep for about 3 – 4 days refrigerated, or up to 6 months frozen.

Makes 3 1/2 cups.

*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.

References

^{^} Tomato Bisque (www.gordon-ramsay-recipe.com)
^{^} Panzanella Salad (www.gordon-ramsay-recipe.com)
^{^} Easy Garden Tomato Sauce (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Sandwiches (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Salad (www.gordon-ramsay-recipe.com)
^{^} Tomato, Mozzarella and Arugula Tower (www.gordon-ramsay-recipe.com)

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If you love a Greek Salad, then you’ll love this sandwich. Crisp Romaine lettuce, tomatoes, cucumbers, kalamata olives, feta cheese and red onion on ciabatta bread with a touch of oil and red wine vinegar.

Some of you have been asking me for more sandwich recipes to pack up for work, school or to eat on the road. This is a great sandwich, it’s meatless but has plenty of flavor from the olives and feta. You can even add some sun dried tomatoes.

Other sandwiches I love that don’t require heating up Egg Scallion and Tomato Sandwich^[1], Tomato Roasted Pepper and Mozzarella Sandwich^[2], Prosciutto Arugula and Balsamic Sandwich^[3], Heirloom Tomato Sandwich,^[4] Grilled Chicken Sandwich with Avocado and Tomato^[5], and my favorite… Roast Beef, Arugula and Shaved Parmesan^[6]. More sandwiches are coming soon, what are some of your favorite sandwiches?

Greek Salad Sandwich
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 sandwich • Old Points: 6 pts • Points+: 8 pts
Calories: 291 • Fat: 8 g • Protein: 8.4 g • Carbs: 46 g • Fiber: 1.5 g • Sugar: 0.5 g
Sodium: 697 mg (without salt)

Ingredients:

2 tbsp red wine vinegar
4 tsp extra virgin olive oil
5 tbsp Kalamata olives, minced
4 thin slices red onion
coarse salt and fresh ground pepper, to taste
4 tbsp crumbled feta
12 oz ciabatta bread, cut into 4 pieces
8 Romaine lettuce leaves
1/2 medium cucumber, thinly sliced
1 medium tomato, thinly sliced

Directions:

In a small bowl whisk red wine vinegar, and olive oil, season with salt and pepper. Add chopped olives and red onions set aside. I like to add the onions to the vinegar, this mellows out the sharpness of the onion, but completely optional.

Spread the olive mixture on 4 slices bread. Top with lettuce, cucumber, tomatoes, and red onion; season with salt and pepper. Top with feta, close and cut sandwich in half.

References

^{^} Egg Scallion and Tomato Sandwich (www.gordon-ramsay-recipe.com)
^{^} Tomato Roasted Pepper and Mozzarella Sandwich (www.gordon-ramsay-recipe.com)
^{^} Prosciutto Arugula and Balsamic Sandwich (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Sandwich, (www.gordon-ramsay-recipe.com)
^{^} Grilled Chicken Sandwich with Avocado and Tomato (www.gordon-ramsay-recipe.com)
^{^} Roast Beef, Arugula and Shaved Parmesan (www.gordon-ramsay-recipe.com)

Tag: Heirloom Tomato

Oven Roasted Tomatoes

References

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Greek Salad Sandwich

References

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