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.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.