7. Tomatoes are key. If you’ve got time, swap out tinned tomatoes for slow-roasted ones.
“Slice your tomatoes in half through the middle, season with salt and pepper and cook on medium-low heat face down for 5-7 minutes, turning halfway through so that they finish face up. Butter provides a richer flavour than olive oil. A splash of balsamic vinegar, or a pinch of sugar, will perk up a tired tomato.”