Easy Tinned Tomatoes Recipe

Basic tomato sauce

A brilliant versatile sauce for all occasions.  Can be made in batches and frozen.

2 x 400g chopped tomatoes

4 cloves garlic, chopped

Glug rapeseed or olive oil

Salt and freshly ground black pepper

1 tsp caster sugar

1 tsp cider/red or white wine vinegar

• Put tomatoes, garlic and oil in a pan.  Season to taste.
• Bring to the boil and reduce heat to a simmer.
• Cook for 20 – 30 minutes.
• Add caster sugar and vinegar.
• Check seasoning.

Use this sauce as a basis to make the following:

 

Simple tomato pasta

Serves 4

1 quantity basic tomato sauce

300g dried pasta

60g grated cheddar

• Cook pasta as per packet instructions
• Toss cooked pasta in hot sauce together with 1 tbsp of the water the pasta was cooked in.
• Serve with grated cheddar.

 

Cod with tomato, chorizo and thyme

Serves 4

1 quantity basic tomato sauce

1 tsp fresh thyme /0.5 tsp dried thyme

8 thin slices chorizo, cut into matchsticks

4 x 100g cod fillet (or any other firm white fish), defrosted if frozen

• Tip tomato sauce into a wide saute pan and bring to the boil, add the chorizo strips.
• Add in the cod fillets, cover and gently simmer for 8-10 mins or until the fish is opaque and firm to the touch.

 

Spaghetti puttanesca

Serves 4

300g dried spaghetti

1 quantity basic tomato sauce

1 red chilli, deseed and sliced / 0.5 tsp dried chilli flakes

5 anchovies, chopped

120g black olives, pitted

2 tbsp capers, rinsed and drained

• Cook the spaghetti as per packet instructions.
• Tip tomato sauce into a pan and bring to the boil.  Add chilli, anchovies, black olives and capers and bring to a simmer.
• Once spaghetti is cooked add to tomato sauce together with 1 tbsp of the water the pasta was cooked in.

 

Margherita pizza

Serves 4

400g plain flour

2 x 7g packet easy-blend dried yeast

0.5 tsp salt

2 tsp sugar

250g warm water

170g basic tomato sauce

200g mozzarella, half grated, half chopped

4 tbsp parmesan, grated

Small bunch basil, half chopped, half left whole

• Heat oven to 220C fan/gas 9.  Oil a large baking tray.
• Mix flour, yeast, salt and sugar in a bowl.  Stir in water to bring the mixture together, knead on a floured surface until smooth and then press into the oiled tray.
• Spread tomato sauce over the dough, leaving a thin border around the edge.
• Sprinkle with chopped basil, mozzarella and parmesan.
• Bake for 15 – 20 mins or until cooked through.  Scatter with remaining basil.

 

Vegetable bake

Based on aubergine parmigiana but if aubergines are scare, use other vegetables for an equally delicious bake.

Serves 4

4 aubergines / large courgettes, sliced longways into 5mm slices

6 tbsp rapeseed or olive oil

1 quantity basic tomato sauce

100g cheddar, grated

20g basil, leaves torn

Salt and freshly ground black pepper

• Heat oven to 180C fan/gas 6.
• Heat a griddle pan to very hot.  Brush vegetable slices with a little oil and then add to the pan.  Cook until well browned and cooked through this will take 5-7 mins.  Turn half ways through cooking.  Drain on kitchen paper and repeat until all are cooked.
• Add a layer of them to an ovenproof dish and spoon over some sauce.  Sprinkle with cheddar, basil leaves and seasoning.  Repeat process with remaining ingredients, finishing with tomato and cheddar.
• Bake for 20 mins or until piping hot and golden.

 

Tomato risotto

Serves 4

1 quantity basic tomato sauce

1500g well-flavoured chicken or vegetable stock

1 onion, chopped finely

3 garlic cloves, finely chopped

15g butter

400g risotto rice (Arborio, Cararoli or Vialone Nano)

1 glass white wine

Salt and freshly ground black pepper

To serve

75g parmesan, grated

50g butter

Small bunch basil, marjoram or parsley, roughly chopped

• In a pan add the tomato sauce and stock and bring to a simmer.
• Over a moderate heat gently sweat onion and garlic in 15g butter until softened but not coloured.
• Turn up the heat and add rice.  Mix for a minute or so until the outside of a grain of rice turns translucent and all the rice is heated through.
• Add wine and mix until it has evaporated.
• Add the tomato stock, ladleful by ladleful, ensuring each measure of the liquid has evaporated before adding the next.  Stir the pan continuously.  This will make the risotto creamier and ensure the rice is evenly cooked.
• Your risotto should be ready in 16-18 minutes.  The rice should be al dente as it will continue to soften as it rests.  Off the heat cover the pan with a lid and a clean tea towel and allow to rest for 5 minutes.
• Vigorously beat in the 50g butter, parmesan and finally stir through the chopped herbs.
• Check the seasoning and serve.

 

Sweet potato, chickpea and spinach curry

Serves 4

1 onion, chopped

Thumb sized piece ginger, chopped

1 red chilli or 0.5 tsp chilli flakes

1 tbsp vegetable oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 quantity basic tomato sauce

400g sweet potatoes

400g tinned chickpeas

100g frozen or fresh spinach

0.5 lemon, juiced

Salt and freshly ground black pepper

• Whizz together onion, garlic, chill and 3 tbsp water until smooth.
• Heat vegetable oil in a large, deep frying pan, carefully add the onion puree and cook for 10 mins until reduced and golden.  Add spices and cook for 2 mins and then tip in tomato sauce and bring to a simmer.
• Add sweet potatoes and chickpeas along with 200ml water and simmer for 30 mins until thickened and the potatoes have cooked through.  Add the spinach and allow to wilt/defrost.
• Stir in the lemon juice, check seasoning and serve with naan bread or rice.

 

Quinoa and black bean chilli

Serves 4

1 onion, chopped

2 cloves garlic, crushed

1 tsp rapeseed or olive oil

2 tsp ground cumin

1 tsp smoked paprika

0.5 tsp chilli powder

200g quinoa

400ml vegetable stock

1 quantity basic tomato sauce

400g black beans (or other tinned beans)

Salt and freshly ground black pepper

• Fry the onion, garlic and chilli in the oil until soft.  Add spices.
• Tip in quinoa, stock, tomato sauce and black beans and season well.  Cover and simmer for 30 mins until the quinoa is tender and the sauce has thickened.

 

Lentil Bolognese

Serves 4

2 tbsp rapeseed or olive oil

1 onion, finely chopped

2 sticks celery, finely diced

2 cloves garlic, crushed

200g mushrooms, diced

300g dried lentils – puy, green, brown

1 quantity basic tomato sauce

1 tsp dried oregano

2 bay leaves

1000ml vegetable stock

• Heat oil in a large pan and add the onions, carrots, celery and garlic.  Cook for 10 minutes until softened.  Add mushrooms and cook for 5 mins until softened.  Stir in lentils, tomato sauce, herbs and stock.
• Bring to a simmer and cook for 25 – 30 mins until the lentils are tender but not mushy and the sauce has thickened.
• Serve with tagliatelle and some grated parmesan.

 

Patatas bravas

Serves 4

900g potatoes, peeled and cut into small dice

2 tbsp rapeseed or olive oil

Salt and freshly ground black pepper

0.5 quantity basic tomato sauce

2 tsp sweet smoked paprika (pimento)

Good pinch chilli powder

• Pat potatoes dry with kitchen paper and spread over a roasting tin, toss in oil and season well.
• Roast for 40 – 50 minutes or until the potatoes are crisp and golden.
• While the potatoes are cooking gently reheat the sauce and add the smoked paprika and chilli.
• Tip potatoes into a dish and spoon over the hot sauce.