Creamy Roast Tomato Sauce

When you think of roasted tomatoes, you probably also think of olive oil as the logical fat to use to cook them.  But adding a little butter and cream raises the sweet roasted flavour to a different dimension, as well as mellowing the acidity.  For 2 people, I simply halve 5 large ripe tomatoes, cover with a clove or two of chopped garlic, some salt and pepper and a couple of teaspoons of olive oil drizzled over.  Roast for 30 minutes until starting to go golden and juicy.  Blend in a processor or with a hand blender, then stir in around 25g of butter and a tablespoon of cream, creme fraiche or mascarpone.  Add basil if liked, and stir through 200g of freshly cooked pasta with some freshly-grated Parmesan or veggie equivalent.  Simple, cheap and delicious for a summer supper.  Double up to serve four, and it will still cost less than a fiver, especially as we move into the UK tomato season.