I found this recipe on the internet but adapted it slightly. It is delicious and spicy, and because we have lots of lovely ripe tomatoes at the moment, it is also very, very cheap.
To serve 4-5
1kg tomatoes, halved
70 ml olive oil
Clove garlic, crushed
1.5 tsp salt
1 tsp black pepper
I medium chilli pepper, kept whole
1 tsp balsamic vinegar
1 tsp sugar
Preheat the oven to 200 degrees, gas mark 6. Place the oil, garlic, vinegar, salt and pepper in a large bowl and stir. Dip each tomato half into the oil mix and place face up onto an oven proof dish with the whole chilli. Sprinkle with a little sugar. Cook for one hour. Allow to cool, remove the chilli and cut out the seeds. If you don’t like your sauce too hot just put half of the chilli in with the tomatoes, but if you can take the heat put the whole thing in, and whizz up with a hand blender.
You can sieve the sauce if you want it really smooth, but I didn’t bother. Mix in with your cooked pasta and top with. Grated cheese.