• A kilo of tomatoes of all different shapes and sizes
  • Plenty of good olive oil
  • Fresh herb of choice or more than one - bay leaves, rosemary, parsley, coriander, lemon thyme
  • Half a dozen crushed garlic cloves
  • Sea salt and black pepper


  • STEP 1
    Place all the ingredients in a roasting tin in a medium oven (temp 190)
  • STEP 2
    Leave for half an hour or until it all looks molten red and smells lovely and tomatoey - do not let it brown
  • STEP 3
    Puree if desired, removing the hard herbs like bayleaf and rosemary first, personally I can't bear to liquidise it and eat it like it is!
  • STEP 4
    If you are not using it immediately, let it cool then freeze it. You can use a breadknife to carve pieces off and then put it back in the freezer if you don't want to use it all at once
  • STEP 5
    This can be used with my chilli con carne recipe

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