This is a quick idea for how to use up a glut of tomatoes from the allotment or garden.
Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta.
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Nigel makes amazing food out of seemingly uninspiring leftovers from his Sunday roast.
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