An easy, lazy, tasty way of using any tomatoes hanging around, especially disappointing winter ones.
- Tomatoes, around 3 decent sized ones per person
- Garlic cloves, smashed and peeled, from 0-5 (or more) per person
- Thyme leaves, fresh, frozen or dried, a couple of big pinches per person
- Lots of salt, lots of pepper
- Oil, a couple of big glugs of whatever you fancy. Olive is more traditional.
- Hot water
Quarter the tomatoes, removing stalks and stickers but leaving everything else. Put everything but the water in a roasting tin and combine with your hands to coat the tomatoes.
Bake in the oven at 140°C-200°C, depending on how much time you have.
Cook until the garlic is tender and your house smells nice. At 180°C it takes around 45-90 minutes.
Pour everything into a blender and blitz completely.
Add hot water until it's as thick/thin as you like.
Season, add a little more oil if you like.
Strain through a sieve or chinois.