This is a great way of using up any allotment tomato glut. The sweet sauce can be frozen and used as a base for pasta sauce (just add basil, chilli, anchovies or whatever you fancy) or as a base for soup.
Heat the oven to 180 C. Get a load of ripe, or over-ripe, tomatoes. Wash, dry and halve the tomatoes. Sprinkle with a little olive oil, salt, pepper and finely chopped garlic.
Roast for about 45 minutes, then in small batches, press the roasted tomatoes while still warm through a sieve with a wooden spoon, to remove the seeds and skins. Really delicious even on its own. (A top tip from the original River Cottage Cookbook by Hugh Fearnley-Whittingstall.)