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Top 5 dishes made from quality chopped tomatoes
1 . Spicy pulled chicken
Spicy pulled chicken
This simple recipe uses mostly store cupboard essentials. It’s smokey, spicy and easy to make in just one pot.
Ingredient
2 cloves
garlic crushed
1 tsp
chipotle chilli flakes
500 g
chicken thigh fillets
1 tin
quality chopped tomatoes
1 tbsp
tomato purée
1 tbsp
olive oil
Cooking instructions
* Step 1
Preheat the oven to 170 degrees c.
* Step 2
Heat the oil in a pan and fry the onion over a medium low heat until soft. Then add the garlic and fry for another couple of minutes. Next add the spices and fry for a minute. Add the chicken thighs and fry until brown.
* Step 3
Add the tinned tomatoes, tomato purée and some seasoning. Mix everything together and transfer it to an oven proof dish. Cover with foil and cook in the oven for 45 minutes.
* Step 4
Remove the dish from the oven - at this point the chicken should be starting to fall apart. Remove the foil and return the dish to the over for another 15 minutes.
* Step 5
Finally, remove the dish from the oven and use two forks to shred the chicken. Serve with flatbreads and salad.
Note: if there is a photo you can click to enlarge it
2 . Mixed vegetable meatballs
Mixed vegetable meatballs
I’ve finally found a delicious use for swede beyond mash - meatballs!!! Combined with some kale and celeriac, these baked little balls of veggie goodness make a great alternative to meat. I served them with pasta and with a light green salad. We’ve decided to go meatfree midweek for January and I’m loving experimenting with all the amazing seasonal veg that’s available. #meatfree #midweekmeal #vegetarian
Ingredient
250 g
swede chopped into cubes
1 clove
garlic finely chopped
1 tsp
nutmeg finely grated
1 tsp
fresh thyme
1
egg
1 handful
Parmesan cheese
1 tin
quality chopped tomatoes
Cooking instructions
* Step 1
Preheat the oven to 180 degrees. Chop the swede and celeriac into cubes, add to a baking tray and coat in a little oil. Roast in the oven for 30 mins until soft (note the swede takes a little longer to cook so chop it a tiny bit softer)
* Step 2
Meanwhile, add the finely chopped onion and garlic to a pan with a little oil and fry over a medium / low heat until soft. Then add the kale and fry for a few minutes. Add the nutmeg, thyme, lemon zest and juice and cook for another couple of mins. Then remove from the heat and cool.
* Step 3
Remove the veg from the oven and mash with a potato masher until roughly mashed
* Step 4
Add to a bowl with the kale mix, then add the breadcrumbs, cheese, egg and seasoning. Mix everything together and put in the fridge for 30 mins while you make the sauce.
* Step 5
To make the sauce, add the onion and garlic to a pan with a little oil. Fry until soft. Then add the tinned tomatoes, half a can of water and the chilli. Bring to the boil and simmer on a very low heat.
* Step 6
Remove the mixture from the fridge and roll into meatball sized balls. Add to a baking tray that’s lightly coated in oil. Bake at 180 degrees for 20-30 mins until golden (turn half way through). Then add the to the pan with the tomato sauce and simmer while you cook a pasta of choice. Then serve.
Note: if there is a photo you can click to enlarge it
3 . Just Lasagne, my way
Just Lasagne, my way
Almost everyone I speak to says “my mum makes the best lasagne”. I say the same about my mum’s. Hopefully one day someone will say the same thing about mine...
Ingredient
2 cloves
garlic finely chopped
500 g
beef mince
80 g
smoked pancetta
200 mls
red wine
1 tin
quality chopped tomatoes
1 tbsp
tomato purée
1 tsp
chopped oregano
sheets
Dried pasta
300 ml
creme fraiche
1 tbsp
milk
A few
fresh basil leaves
Cooking instructions
* Step 1
Add the onion, carrot, celery and garlic to a pan and fry in olive oil over a medium heat until soft
* Step 2
Turn up the heat and add the pancetta and fry for 3 minutes. Then add the beef and fry until brown all over. Then add the red wine and cook until reduced by half.
* Step 3
Add the chopped tomatoes, the tomato purée, the bay leaves, oregano, salt and pepper. Reduce the heat to low and cook for 2 hours. Check every 30 minutes and add water to keep the mixture loose.
* Step 4
Once the ragu is cooked, preheat the oven to 180 degrees and then make the white sauce by mixing 2 handfuls of grated Parmesan cheese with the creme fraiche, 1 tsp grated nutmeg, 1 tbsp milk and a pinch of black pepper.
* Step 5
Now prepare to layer the lasagne. Start with a thin layer of ragu (and a few chopped basil leaves), followed by a layer of pasta sheets, then a layer of white sauce and a sprinkling of cheddar cheese and/or some mozzarella. Repeat the layers until you run out of mixture (the final layer should be white sauce).
* Step 6
Top the lasagne with a sprinkling of cheddar, Parmesan and mozzarella and place in the oven for 1 hour, until golden brown.
Note: if there is a photo you can click to enlarge it
4 . Vegetable curry (from curry paste)
Vegetable curry (from curry paste)
Ingredient
1 tin
quality chopped tomatoes
2 tbsp
ghee or cooking oil
1
onion
3 cloves
garlic
1/4 tsp
cumin seeds
1/4 tsp
mustard seeds
Handful
fresh chopped coriander
1
bay leaf
200 ml
water
1/2 jar
medium curry paste
Cooking instructions
* Step 1
Chop the vegetable into desired size (root vegetable roughly an inch squares). Par-boil the root vegetable and cauliflower for 10 mins, in salted water. Drain root vegetable.
* Step 2
Roast the mustard and cumin seed in a balti pan for 2 mins, until smoking a little.
* Step 3
Add the oil and onions. Fry until lightly browned (7 mins). Add the garlic and ginger and fry for a minute.
* Step 4
Add 1/2 jar medium curry paste, fry for 2 minutes.
* Step 5
Add the root & other vegetable (except chilies and any peppers), plus 200 ml water and the bay leaf. Stir to cover all vegetable in the spice mix.
* Step 6
Add the tomatoes, stir well, and simmer for 10 minutes.
* Step 7
Add any peppers, plus the sliced chilies. Simmer for another 5 minutes.
* Step 8
Stir in the handful of chopped coriander and serve immediately.
Note: if there is a photo you can click to enlarge it
5 . Spaghetti Bolognese
Spaghetti Bolognese
My version of this classic. You can grate the vegetable to get kids to eat it if required!
Ingredient
175 ml
red wine (or 1/2 cup water)
1/4 tsp
fennel seeds
1/2 tsp
Italian seasoning
1 tin
quality chopped tomatoes
2
carrots
1 stick
celery
1/2
red pepper
1 tbsp
tomato puree
1
bay leaf
Cooking instructions
* Step 1
Finely chop the onion and garlic. Dice the carrot, pepper and celery. Chop the fresh basil.
* Step 2
Gently fry the onion till soft and translucent, add the garlic and fennel, cook for another minute.
* Step 3
Add the stock pot, mash it up and cost the mince in it. Add the wine and turn up the heat to boil off the alcohol for 3 minutes (alternatively just add 1/2 cup water).
* Step 4
Add the tomatoes, puree, Italian seasoning, salt & pepper, bay leaf and carrots; turn down heat and simmer for 5 minutes.
* Step 5
Add the celery and red pepper, simmer for another 15 minutes
* Step 6
Stir in the basil, and serve over pasta, topped with parmesan.
Note: if there is a photo you can click to enlarge it
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