TM
* 6 ripe Tomatoes (about 425g), cut in half
* 4 tablespoons Olive oil
* Sea salt or pink Himalayan Rock salt
'''To make the Almogrote'''

* 8 large Cloves Garlic, peeled
* 1-2 Guindilla peppers
* 140g hard, mature, strong Cheese, broken into chunks
* The Roasted tomatoes, drained (reserve the Oil)
* 90g Stock of your choice
* The reserved Olive oil, made up to 120ml

===Method===
* Arrange the Tomatoes in a Roasting tin, cut side up.
* Drizzle the Oil over them and lightly sprinkle with the Salt.
* Place in the Oven for 15 minutes, reduce the heat to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour] and continue Roasting for a further 1½ hours, by which time the Tomatoes should have shrunk to half their original size.
* Allow the Tomatoes to cool thoroughly or even leave them in the Fridge overnight.
* Place the Garlic, and Guindilla peppers* guindilla(s) in the TM bowl and process '''10 seconds / Speed 5'''.
* Scrape down the inside of the bowl and add the Cheese.
* Process '''1 minute / Speed 5-10 progressively'''.
* Add the Tomatoes and the Stock and Blend at '''Speed 5''' until you have the consistency of a paste.
* Ensure the '''MC''' has open end upright and slowly pour the Oil onto the lid of bowl, running at '''Speed 5''' until all the oil has been emulsified.
* Continue blending until you have the desired consistency - I like mine with a bit of texture although you can make it as smooth as you like.

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