We’re right at the end of the season now, but the last tomatoes are the most flavoursome. Here’s an easy way to enjoy their bright summer taste over the winter months. If you can’t find lemon basil, ordinary basil will do just fine.
5 minutes preparation
20 minutes cooking
8 – 10 tomatoes (enough to fit a baking tray)
2 shallots, peeled, roughly sliced
1 clove garlic, peeled, chopped in half
3 to 4 tablespoons olive oil
2 sprigs fresh thyme
Salt and pepper
2 or 3 sprigs of fresh basil
Heat the oven to 180°C.
Cut the tomatoes in two and place them cut side down on a baking tray.
Season with salt and pepper, add the shallot, garlic and thyme and bake for 20 to 25 minutes until the the tomatoes are soft and the juices running.
Remove from the oven, press the basil into the warm juices and leave to cool and infuse.
Remove the tomato skins and the thyme stalks before blitzing the pulp with all the juices to make a thickish sauce.
Bottle or (easier) freeze the sauce if you are not using it right away.
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