Sautéed tomatoes

This is somewhere between a tomato dip and stewed tomatoes. Either way, it’s rich, silky and really versatile. Serve it either as part of a mezzeh, with some crusty white bread to mop it all up, or as a side to all sorts of dishes. Any grilled meat or fish, for example, some pan-fried tofu, and all sorts of grain and pulse dishes work well. It’s also really delicious as a pasta sauce.

Getting ahead: The tomatoes keep well in the fridge, for 3–4 days. The garlic and pine nuts