Preheat oven to 190°F C

Add the tomatoes, rosemary, oil and garlic clove (lightly crushed)

Roast for 20 mins until skins are blackening and the tomatoes are starting to break down

Mash the tomatoes in the tray with a fork

Add the mustard, honey, Cayenne, salt, vinegar and lemon juice - adjusting each to taste and mix well

Remove the garlic clove and any other big undesirable bits

Now you can either use as it is - which is nice and chunky - or press through a sieve to remove seeds/skin if desired. Sometimes if doing this (depending on the tomatoes) the sauce may be too watery and can be thickened with cornflour