Roasted tomatoes with garlic and shallots

Wash and halve the tomatoes; over a bowl, squeeze out the seeds and liquid (keep it for sauce).

Arrange the tomatoes cut side up on a baking pan.

Trim and peel the shallots, discarding papery parts, slice and add to the pan.

Trim and smash garlic cloves, removing the skins, and press one into each tomato half; split very large cloves.

Sprinkle with about 3 tbsp olive oil, making sure the garlic gets some, and about 2 tbsp balsamic or red wine vinegar.

Season with about 3/4 tsp salt, about 2 tsp herbes de Provence, pepper to taste and chopped fresh thyme.

Roast at 375 for about 50 minutes.

Keeps a week in the fridge or up to six months frozen in a heavy duty resealable bag with the air squeezed out.

Garnish with fresh basil to serve.