HomeFood & drinkRobert Thompson and Isle of Wight Tomatoes Romesco with Jamón Ibérico de Bellota, Seasonal Vegetables and Salads

Robert Thompson and Isle of Wight Tomatoes Romesco with Jamón Ibérico de Bellota, Seasonal Vegetables and Salads

No rating at the moment! Be the first to
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients (4) :

    -10 large San Marzano tomatoes – lightly score tops with two incisions in each
    -4 bulbs of smoked garlic – slice of tops to expose cloves
    -50g peeled lightly roasted hazelnuts
    -50g peeled lightly roasted almonds
    -1 slice white bread – crust removed
    -Sherry Vinegar
    -Truffle oil
    -Olive oil
    -Thinly sliced Jamón Ibérico de Bellota or similar ham if not available

    You will also need:

    Selection of thinly sliced vegetables – carrots – purple, yellow and normal, asparagus, radish – pink and black, beetroot – golden and candy.

    Selection of salad leaves – red chard, baby spinach, mizuno.


Place the tomatoes and garlic bulbs on a lightly oiled baking dish.

Place in a pre-heated oven and roast at 190˚c until the tomatoes are well coloured and the garlic bulbs are very soft – approximately 30-35 minutes.

(Cover the bulbs with a little foil if they start to colour too much or they will be bitter.)

Allow the tomatoes and garlic to cool.

Next, gently squeeze out the seeds from each tomato and the garlic from their skins.

Place the remaining pulp and skin from the tomatoes and the garlic cloves in a course sieve and rub through with the back of a ladle.

In a blender pulse the bread with the mixed nuts until fairly fine in texture.

Add to the reserved tomato and garlic and mix well.

Finish by adding a little sherry vinegar, truffle oil, olive oil and seasoning.

Dress all of the vegetables with a little olive oil and season lightly, spread a little of the romesco onto 4 plates and arrange the different vegetables together with the ham and the salad leaves.

Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: Home-grown Isle of Wight Tomatoes benefit from the warmer climate on the Island which allows tomatoes to be grown for longer on the vine, producing more sugar, making them the sweetest and tastiest tomatoes, bursting with vitamins and minerals!

User comments

another free recipe every day

More recipes:
Robert Thompson and Isle of Wight Tomato and Onion Tart with Basil and Olive Oil
Robert Thompson and Isle of Wight Tomato Pappardelle with Slow Cooked Tomatoes, Parmesan and Basil
Red Onion and Roast Cherry Tomato Soup with Pesto Croutons
Tenderstem, Ricotta and Cherry Tomato Fingers
Cod Passata Pomodoro
Corn Fritter with Roasted Plum Tomatoes
Apple and Blackberry Layer
Easy Peasy Lemon and Blueberry Tart
Glazed Strawberry Tarts with Elderflower Cream
Strawberry and Hazelnut Vacherin

Latest… 24/05/2019
Stop Everything! A Real-life Nutella Tap Exists
See all Food and Drink videos

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
Find us on...