Slow-baked tomatoes with Blue Monday

Slow baking is a great way of using up a glut of tomatoes you have grown, or cheap ones bought from the market. Once they are cooked, you can preserve them in sterilised Kilner-type jars with olive oil, thyme, oregano or basil, before using them chopped or blended into pasta sauces. Here I’ve combined a few different varieties with my favourite British blue cheese, Blue Monday — which is made in Scotland by Ruaraidh Stone — to make this great antipasti, starter, or side dis