There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Preheat the oven to 140°C/gas mark 1
Spread all the ingredients onto a baking tray. Place in the oven and cook for approximately an hour and a half, after time the moisture will have evaporated and the tomatoes will have dried out slightly
8 tomatoes, roughly chopped
55ml of sunflower oil
2 shallots, finely diced
1 garlic clove, grated
1 sprig of fresh thyme
1 tbsp of vinegar
1 pinch of sugar
1 pinch of salt
1 pinch of black pepper
Remove from the oven and blitz in a blender, then press the sauce through a fine sieve into a bowl. Serve immediately
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