Tomato Fondue

• 500 g vine-ripened tomatoes
• 2 tbsp olive oil
• 3 shall

Bring a pan of water to the boil, then take off the heat. Lightly score the top and base of the tomatoes with a sharp knife. Immerse them in the hot water for a minute, then drain and refresh under cold running water. Peel off the skins, then cut the tomatoes into quarters and remove the seeds. Finely chop the flesh.

Heat the olive oil in a pan and add the shallots, garlic, thyme and ba