By Jonathan Meades
The idea here is to retain the flavour of the tomatoes that, with luck, will taste like tomatoes tasted before they stopped tasting of tomatoes and were grown hydroponically in Holland, home of the flavourless.
Peel, deseed and chop the tomatoes. Dice the shallot. Soften it in oil. Add the tomatoes. Strain the seeds and add the jelly-like liquid. Cook gently for 20 minutes.