Slow Roasted Tomatoes

Annie O’Carroll taught me many awesome things in her tiny Surbiton restaurant Luca, and slow-roasting was one of them. I loved her slow roasted tomatoes; we put them in breads, salads and with mezze-style starters. You can use them in anything you want; my personal favourite is with poached eggs, asparagus and grilled chorizo.

• Never try and rush the roasting by upping the oven temperature: they will either stew and go soggy or dry out and burn.