Roast tomato sauce

Choose tomatoes that are really ripe and juicy. The more interesting the tomato, the more interesting the sauce. Great for pasta.

650g tomatoes, or enough to fill a medium-sized baking dish
olive oil
4 bay leaves
red wine vinegar

Put the tomatoes into a roasting tin or baking dish (they should fit snugly in a single layer; give them too much space and they'll burn).
Pour over enough olive oil to wet the fruit and to form a thin layer at the bottom of the dish. Season with salt and black pepper, tuck in the bay leaves and sprinkle over a couple of teaspoons of red wine vinegar.
Bake in 200C for 30 minutes until the skins have started to blacken.

Crush the tomatoes with a fork, then return them to the oven for a further 15 minutes.
Now you can either push the tomatoes and their juice through a food mill, blend to a thick slush or leave the sauce as it is.