Slow-roasted tomatoes

Roasting tomatoes is a crafty way of getting more flavour out of them when they’re not in their peak season. We put them in a low oven with garlic, oil, salt and pepper and leave them to shrivel, but you need to keep an eye on them. If they release a lot of juice, pour it off or they will boil and disintegrate. On the other hand, you need to catch them before they get too dry. In any event, don’t take them off the baking tray until they have cooled – this will help to keep them in one piece