Roast tomatoes

Cut the top off a 2 kilos of tomatoes and arrange them cut side up in a roasting pan. Put in the oven at around 200C for 2 - 3 hours. These can then be kept in oil (ideally olive oil - and it isn't wasted - the oil takes on a lovely tomatoey flavour) for a few weeks. Great in salads, warmed up alongside meats, in sauces, stews, etc.