loads of tinned tomatos - what to do ?

[lulumama]

loads of tinned tomatos, in the cupboard, looking at me......also have some left over roast chicken,,

and fab easy recipes? presuming some sort of pasta sauce.......how to make tinned tomatos taste really rich and yummy?????

TIA

Add a tablespoon of tomato puree and a teaspoon of sugar. Salt and pepper to taste.
Then add what you want!

i make bolognaise with chopped toms, 1/2 pint beef stock some courgette,peppers,mushies,few lentils,celery, carrot, onion, garlic,tom puree and mince obv!

Also use it in chilli

u can use it to make tomato soup too but i don'tknow off the top of my head sorry

ok...no mince.....so bolognaise out , i'm afraid!
thanks though ! and thanks winestein!
should i reduce the tomatos down ?

Fry garlic and onions, add tomatoes, simmer, add a bit of sugar if it needs it, and freeze it as pasta sauce.

tomato soup - add some lentils, onion, garlic and stock and you'll have lunch for the next couple of days

thank you ! x

small finely chopped onion, a spot of smoked bacon or pancetta, really not much more than a slice or two, two tins of toms, one tin of water, an enormous glug of olive oil and a spot of salt. obv gently gently fry the onion and then bacon before adding the rest.

simmer for aaaages, the toms will melt away into the sauce. you can then seive it or run it through a grinder-y thing if you're feeling authentic but i can't be arsed.

it's a basic roman ragu, so you can use it for anything. i play merry hell with italian tradition and add a bay leaf near the end of the cooking.

that sounds lovely,but i don;t eat pork !! would the chicken enrich it instead!

an anchovy would do the same job, i think it's just to add a bit of salty smokeyness... do you have any of them?
then you can add the chicken later. think of this as a base sauce, so you can add anything you want to it later. i make up batches of it, the olive oil ensures that it coats pasta really well. i'd eat it on it's own with some parmesan, but you can fling leftovers into it brilliantly. also a can of tuna and some capers, oddly enough. and i'm not normally a fan of hot tinned tuna, iykwim?

i don;t but will buy some this week ! i am rubbish at maintaining a well stocked store cupboard! i do love capers, but no-one else does, so i never keep them ! thanks for the tips x

Mmm.. second the anchovy in tomato base. Luvverly! Also very good in meatballs but that's a whole different story!

As for reducing, it would depend on the tinned toms you have - cheaper ones I would say yes. Napolina not so necessary to do so.

Have you got a green vegetable in for your pasta sauce tonight? Chicken and broccoli pasta or similar?

PS.. Forgot to mention the onions and garlic - my excuse is I am just in the middle of preparing our roast for tonight's supper and fending off a 2 year old who refused his afternoon nap. Aargh!

everyone likes capers... they just don't like those funny wee green bud things. i never tell dh i'm putting them in, he'd definitely pull a face. ignorance otoh, is bliss...

good point aitch !

s'okay winestein, did onions, garlic, oregano, olive oil, threw in tomatos , a big handful od spinach , a glug of wine and a parmesan rind..seems to be making a lovely sauce !
thanks so much x

sounds lovely. bet the parmesan rind does the job of the bacon.

Do you have basil - it's gorgeous in tomato soup.
Or try my mum's Devon beef casserole

1.5 lbs cubed chuck steak
I tin tomatoes
Half a pint apple juice
1 medium onion
1 tsp dried herbs (basil is best but thyme oregano or mixed herbs will do)
1 tablespoon rolled oats
Oil

Brown the beef in the oil,transfer to casserole.
Fry the chopped onion gently.
Add the apple juice & tomatoes & stir well
Add the oats & herbs.
Bring just to the boil & pour over the meat
Cook at 180C Gas 4 for 1.5 hours (longer will not harm it)

This produces really lovely gravy, so I like to serve it with rice - even my brother eats this & he hates tomatoes

thanks rusty ! bet you can sort out a tomato based cocktail for me !

rusty that sounds delicious. am v intrigued by the oats and apple juice.

Well, you could try this!!!!

erm..thanks rusty !

My mum often used oats for thickening instead of flour or cornflour, and I do too now. They make a lovely thick gravy. I also use them to bulk out mince, & it's good for your cholesterol.
Mum also used fruit juices a lot in casseroles, mostly apple, but she also did a lovely chicken casserole with orange & apricot juice.

i'm definitely going to start experimenting with oats more, thanks.