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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.