Roasted tomato dressing

1. Preheat the oven to 220°C, gas mark 7. Put the tomatoes snugly into a small roasting tin, drizzle over the oil and add the thyme; season and roast for 20 minutes. Meanwhile, mix the onion with the vinegar; soak for 20 minutes. Tip into the tomatoes and roast for 10 minutes more. Cool for 5 minutes, then squash the tomatoes and stir.

Variations
Try oregano or rosemary instead of thyme, add roasted, sliced garlic or black olives, then experiment with vinegars such as red wine or sherry. For a creamier finish, stir in a spoonful of crème fraîche when you crush the tomatoes.

How to serve
This is a winner with anything involving cheese – think mozzarella or halloumi salads. Or try it with meaty white fish such as cod or hake as well as grilled meats. It could also work as a pasta sauce or mixed through couscous.

Try with the chopped salad with goats’ cheese at waitrose.com/choppedsalad