10 Ways With Chopped Tomatoes

Basic Tomato Sauce

A brilliantly versatile sauce for all occasions which can be made in batches and frozen. Use this sauce as a basis to make the following nine recipes.

INGREDIENTS

• 2 x 400g tins of chopped tomatoes

• 4 cloves of garlic, chopped

• A glug of rapeseed or olive oil

• Salt and freshly ground black pepper

• 1 tsp of caster sugar

• 1 tsp of cider, red or white wine vinegar

METHOD

1. Put the tomatoes, garlic and oil in a pan. Season to taste.

2. Bring the sauce to the boil and reduce the heat to a simmer. Cook for 20-30 minutes.

3. Add the caster sugar and vinegar, then check the seasoning.
    

Cod With Tomato, Chorizo & Thyme (Serves 4)

INGREDIENTS

• 1 quantity of basic tomato sauce

• 1 tsp of fresh thyme or 1/2 tsp of dried thyme

• 8 thin slices of chorizo, cut into matchsticks 

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

METHOD

1. Tip the tomato sauce into a wide sauté pan and bring to the boil before adding the chorizo strips.

2. Next, add in the cod fillets, cover and gently simmer for 8-10 minutes or until the fish is opaque and firm to the touch. Serve.
    

Spaghetti Puttanesca (Serves 4)

INGREDIENTS

• 300g of dried spaghetti

• 1 quantity of basic tomato sauce

• 1 red chilli, deseeded and sliced or 1/2 tsp of dried chilli flakes

• 5 anchovies, chopped

• 120g of black olives, pitted

• 2 tbsp of capers, rinsed and drained

METHOD

1. Cook the spaghetti as per the packet instructions.

2. Tip the tomato sauce into a pan and bring to the boil. Add the chilli, anchovies, black olives and capers and bring to a simmer.

3. Once the spaghetti is cooked, add it to the tomato sauce together with 1 tbsp of the water the pasta was cooked in. Serve.
    

Margherita Pizza (Serves 4)

INGREDIENTS

• 400g of plain flour

• 2 x 7g packets of easy-blend dried yeast

• 1/2 tsp of salt

• 2 tsp of sugar

• 250g of warm water

• 170g of basic tomato sauce

• 200g of mozzarella, half grated, half chopped

• 4 tbsp of parmesan, grated

• A small bunch basil, half chopped, half left whole

METHOD

1. Preheat the oven to 220°C fan and oil a large baking tray.

2. Mix the flour, yeast, salt and sugar in a bowl. Stir in the water to bring the mixture together, knead on a floured surface until smooth and then press into the oiled tray.

3. Spread the tomato sauce over the dough, leaving a thin border around the edge.

4. Sprinkle with the chopped basil, mozzarella and parmesan.

5. Bake for 15-20 minutes or until cooked through. Scatter with remaining basil.
    

Vegetable Bake (Serves 4)

INGREDIENTS

• 4 aubergines or large courgettes, sliced longways into 5mm slices

• 6 tbsp of rapeseed or olive oil

• 1 quantity of basic tomato sauce

• 100g of cheddar, grated

• 20g of basil, leaves torn

• Salt and freshly ground black pepper

METHOD

1. Preheat the oven to 180°C fan.

2. Heat a griddle pan to very hot. Brush the vegetable slices with a little oil and then add to the pan. Cook until well browned and cooked through – this will take 5-7 minutes. Turn half-way through cooking. Drain on kitchen paper and repeat until all are cooked.

3. Add a layer of vegetables to an ovenproof dish and spoon over some sauce. Sprinkle with cheddar, the basil leaves and seasoning. Repeat process with remaining ingredients, finishing with tomato and cheddar.

4. Bake for 20 minutes or until piping hot and golden.

Tomato Risotto (Serves 4)

INGREDIENTS

• 1 quantity of basic tomato sauce

• 1,500ml of well-flavoured chicken or vegetable stock 

• 1 onion, finely chopped 

• 3 garlic cloves, finely chopped

• 15g of butter

• 400g of risotto rice 

• 1 glass of white wine

• Salt and freshly ground black pepper

To serve:

• 75g of parmesan, grated

• 50g of butter

• A small bunch basil, marjoram or parsley, roughly chopped

METHOD

1. In a pan, add the tomato sauce and stock and bring to a simmer.

2. Over a moderate heat, gently sweat onion and garlic in 15g of butter until softened but not coloured.

3. Turn up the heat and add the rice. Mix for a minute or so until the outside of a grain of rice turns translucent and all the rice is heated through.

4. Add the wine and mix until it has evaporated.

5. Add the tomato stock, ladleful by ladleful, ensuring each measure of liquid has evaporated before adding the next. Stir the pan continuously. This will make the risotto creamier and ensure the rice is evenly cooked.

6. 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.

7. Vigorously beat in 50g of butter, parmesan and finally stir through the chopped herbs.

8. Check the seasoning and serve.
    

Sweet Potato, Chickpea & Spinach Curry (Serves 4)

INGREDIENTS

• 1 onion, chopped

• A thumb-sized piece ginger, chopped

• 1 red chilli or 1/2 tsp of chilli flakes

• 1 tbsp of vegetable oil

• 1 tsp of ground cumin

• 1 tsp of ground coriander

• 1 tsp of ground turmeric

• 1 quantity of basic tomato sauce

• 400g of sweet potatoes

• 1 x 400g tin of chickpeas

• 100g of frozen or fresh spinach

• 1/2 lemon, juiced

• Salt and freshly ground black pepper

METHOD

1. Whizz together the onion, garlic, chilli and 3 tbsp of water until smooth.

2. Heat the vegetable oil in a large, deep frying pan, carefully add the onion puree and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes and then tip into tomato sauce and bring to a simmer.

3. Add the sweet potatoes and chickpeas along with 200ml of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and allow to wilt.

4. Stir in the lemon juice, check the seasoning and serve with naan bread or rice.
    

Quinoa & Black Bean Chilli (Serves 4)

INGREDIENTS

• 1 onion, chopped

• 2 cloves of garlic, crushed

• 1 tsp of rapeseed or olive oil

• 2 tsp of ground cumin

• 1 tsp of smoked paprika

• 1/2 tsp of chilli powder

• 200g of quinoa

• 400ml of vegetable stock

• 1 quantity of basic tomato sauce

• 400g tin of black beans (or other tinned beans)

• Salt and freshly ground black pepper

METHOD

1. Fry the onion, garlic and chilli in the oil until soft. Add the spices.

2. Tip in the quinoa, stock, tomato sauce and black beans and season well. Cover and simmer for 30 minutes until the quinoa is tender and the sauce has thickened.
    

Lentil Bolognese (Serves 4)

INGREDIENTS

• 2 tbsp of rapeseed or olive oil

• 1 onion, finely chopped

• 2 sticks of celery, finely diced

• 2 cloves of garlic, crushed

• 200g of mushrooms, diced

• 300g of dried lentils – puy, green, brown

• 1 quantity of basic tomato sauce

• 1 tsp of dried oregano

• 2 bay leaves

• 1,000ml of vegetable stock

METHOD

1. Heat oil in a large pan and add the onions, carrots, celery and garlic. Cook for 10 minutes until softened. Add the mushrooms and cook for 5 minutes until softened. Stir in lentils, tomato sauce, herbs and stock.

2. Bring to a simmer and cook for 25-30 minutes until the lentils are tender but not mushy and the sauce has thickened.

3. Serve with tagliatelle and some grated parmesan.
    

Patatas Bravas (Serves 4)

INGREDIENTS

• 900g of potatoes, peeled and cut into small dice

• 2 tbsp of rapeseed or olive oil

• Salt and freshly ground black pepper

• 1/2 quantity of basic tomato sauce

• 2 tsp of sweet smoked paprika 

• A good pinch chilli powder

METHOD

1. Pat the potatoes dry with kitchen paper and spread over a roasting tin, toss in oil and season well.

2. Roast for 40-50 minutes or until the potatoes are crisp and golden.

3. While the potatoes are cooking, gently reheat the sauce and add the smoked paprika and chilli.

4. Tip the potatoes into a dish and spoon over the hot sauce.

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