Tomato, goat's cheese and olive gratin

BBC Good Food Magazine via Madeleine Loewen

I love this dish, especially when there are masses of fresh tomatoes. I often eat the left overs cold. Mmmm!

First you make the rich tomato compote

3tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 strips dried orange zest (or I do a small amount of fresh orange zest)

2 tbsp balsamic vinegar

1lb 5oz tomatoes, roughly chopped

1 tsp tomato puree

light muscovado sugar, to taste (I don't bother)

1. Heat the oil in a pan. Toss in the onion, garlic and orange zest, then fry until the opnion is soft, but not coloured. Add the balsamic vinegar and stir until is is completely evaporated.

2. Tip the tomatoes and puree into the pan and cook over a medium heat for aobut 10-15mins, or until the compote is as thick as you want it. Remove and discard the orange zest. Season with salt if you want, plus pepper and muscovado sugar to taste.

Gratin, Serves 4

1batch of rich tomato compote

2 tsp dried thyme

4 medium tomatoes

2 x 100g logs soft, rindless goat's cheese

16 pitted olives (I use more than the precise 16!)

1. Heat over to 180C/350F. Spread two thirds of the tomato compote over the base of a 20 x 30cm ovenproof dish. Sprinkle over 1 tsp of the thyme.

2. Slice the tomatoes and goat's cheese, then arrange in rows on top of the compote. Scatter over the remaining thyme and the olives.

3. Spoon over the remaining compote, bake for 10mins, then pop the gratin under a hot grill until golden.