Anna Jones' spiced olive-oil roasted tomatoes with yoghurt & herbs

Tomatoes and olive oil are the culinary equivalent of Fred and Ginger -they just work. Here, the tomatoes are roasted in the oil, making them buttery and the oil vine-scented and sweet. I add spices, but they'd be just as good on their own. Serve warm with yoghurt for a welcome hot-­cold contrast and some bread for mopping up the juices. Don't be put off by the amount of oil; it's what makes this dish what it is.

I serve this for dinner but also as a sharing starter or snack when I have people round. The oil is insane and prime for bread dipping, which I think makes a good start to any meal.

Ways to serve your tomatoes

• Add some cannellini or butter beans for the last 30 minutes for a more hearty meal.
• Toss the tomatoes through pasta, with ricotta and basil.
• Pile on top of toast and top with a 6-minute egg.
• Blend into a sauce to use with pasta/pizza/to enrich a stew.
• Stir through rice with lots of toasted cumin and chopped mint.

This recipe is extracted from 'One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet' by Anna Jones (Fourth Estate)

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