Whenever plum tomatoes are cheap or if you are lucky enough to have a greenhouse and a glut of tomatoes to deal with, dry some in the oven and make the rest into a roast tomato sauce.
To dry tomatoes, cut them in half, scoop out the pulp and seeds, and sit the halves, cut side up, in baking trays. Sprinkle with
Remove and, when cool, pack tightly in jars, covered with olive oil. They are fabulous in salads, as a relish with cold meats or cheese or on pizzas or open tarts.
© 1998 Alastair Little. All rights reserved.