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.