Various tomatoes. Photo / Michael Craig
This is a good way to use all the last tomatoes on the vine, the over-ripe ones and the not-so-perfect.
1. Place all the tomatoes on a big baking tray.
2. Add some garlic cloves and a few chopped onions. You could add red peppers.
3. Add a bit of rosemary, thyme or bay.
4. Liberally dress with olive oil.
5. Roast in a medium oven, stirring occasionally. When soft and collapsing, allow to cool and blitz to a smooth paste in a blender.
6. Force the paste through a sieve, using a wooden spoon to extract all the goodness and remove any twiggy bits.
Freeze this concentrated tomato in small portions and use to add to sauces, stews or soups.
She never told them the five-course meal was vegan. So a cousin decided to act.