For the tomato sauce

Chilli oil or olive oil

8 medium sized ripe tomatoes

1 red onion

2 cloves of garlic (or more to taste)

Seasoning

For the crispy potatoes

500g charlotte potatoes

3 fresh rosemary sprigs

Sea salt

Extra virgin olive oil

To make the tomato sauce

1. Preheat the oven to 200°C.
2. Cut the tomatoes in half and lay in the bottom of a roasting dish, skin side down (see image 2).
3. Top and tail and peel a red onion, then cut into wedges and add to the tomatoes.
4. Throw in 2 garlic cloves still in their skins.
5. Season then drizzle with olive oil.
6. Roast for 35-40 minutes until the tops of the tomatoes are starting to turn golden .
7. Remove from the oven and then remove the skins from the garlic cloves.
8. Add all of the ingredients to a blender and blend until the sauce is smooth. 
9. Taste the sauce and adjust the seasoning.  (I sometimes stir in a little sriracha at this point too).

To make the crispy potatoes

1. Pre-heat the oven to 200°C.
2. Cut the potatoes into halves or quarters depending on the size.
3. Throw the potatoes into a roasting tin and scatter over some coarse sea salt.
4. Season with coarse sea salt.
5. Remove the rosemary leaves from the stalks and then finely chop them.
6. Scatter the rosemary over the top of the potatoes.
7. Drizzle over some olive oil, mix well and then spread evenly.
8. Place in the hot oven.
9. After 25 minutes, give the baking tray a good shake and then return to the oven for another 15-20 minutes, until the potatoes are golden brown.