This recipe makes a great ingredient for many Mexican dishes (such as Beans in Mole) and the roasted tomatoes (leaving out the onion) make a great snack on their own, on toast, with pasta or in a salad.
1kg tomatoes, halved
Rapeseed Chilli Oil
2 Garlic cloves, peeled and sliced
Heat the oven to 200c/gas 6/fan over 180c. Place the tomatoes cut-side up in a roasting tray that has been lined with foil. Push the garlic slices into the tomatoes. Drizzle with honey, then oil, season with salt and pepper. Cook for an hour until they are soft and slightly blackened. Left to cool, they make a great snack.
Making the sauce Cool and place in a food processor to make a chunky puree.The onion can be cooked while the tomatoes are baking: puts some rapeseed oil in a frying pan and fry the onions until soft and golden. Add the tomatoes and cook for 15 minutes until nice and thick. Stir often and season to taste.