Nigel Slater’s preserved tomatoes recipes

Roast tomatoes and preserve them in oil for treats all weekA rag-bag of assorted tomatoes, baked with herbs then bottled in their cooking juices has been a boon this week, forming the base of a fettucine supper, a light lunch with green beans and sesame, and a midnight feast with fat, oily anchovies and green olives.The tomatoes were roasted at a low temperature, hidden among sprigs of thyme and rosemary and whole cloves of garlic, under a deep layer of olive oil. Shorn of their skins and seeds,