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Roast tomato sauce
Put 1kg/2lb 4oz halved, ripe tomatoes onto 1 large or 2 smaller baking trays. Slice 3 garlic cloves and scatter around. Add a few thyme sprigs if you like. Season well, drizzle with 5 tbsp good olive oil and scatter with a pinch caster sugar. Roast at 200C/180C fan/gas 6 for 1 hr until the tomatoes are collapsed and slightly golden on the tops. Take out any big herb sprigs, then tip into a processor and whizz until smooth. Chill for up to 2 weeks or freeze for up to 3 months.