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Tomato & black bean stew with coriander yoghurt & pickled jalapeños
Fry finely sliced garlic and onions in a pot until soft. Add a tin of whole tomatoes, a tin of black beans, a tin full of water and a ½ teaspoon each of ground coriander, ground cumin and chilli flakes. Season well. Let the stew cook for 10-15 minutes, stirring occasionally. Serve with a dollop of yoghurt or sour cream, mixed with lime zest and chopped coriander, and diced pickled jalapeños.
Rigatoni with tomato, chilli, anchovy ragu
Cook 6 garlic cloves, 4-5 anchovies and a diced red chilli in extra virgin olive oil over a low heat for 15 minutes. Mash, then add two tins of whole tomatoes and simmer for 20 minutes, using a wooden spoon to crush the tomatoes. Freeze at this stage if needed. Add cooked rigatoni, about ½ cup of the pasta cooking water and a good chunk of butter. Serve with lemon zest and grated parmesan.
Tomato mapo tofu
Fry 2 tablespoons each of grated garlic and ginger in neutral oil. Add 1 teaspoon each of red pepper flakes, soy sauce, black vinegar and crushed Sichuan peppercorns. Stir to combine, then add a tin of crushed tomatoes, finely chopped spring onion and cubes of silken tofu. Simmer together for 10 minutes.
Chinese-inspired tomato & egg stir fry with spring onions
Whisk together 6 eggs. Pour into a hot oily pan and cook, stirring (like scrambled eggs) for a couple of minutes. Add a tin of crushed tomatoes, a dash of sesame oil and a finely chopped spring onion. Cook for 5 minutes until the eggs are cooked and tomatoes hot. Sprinkle with chilli flakes and serve with steamed rice.
Quick tomato tom yum noodle soup
Heat a can of crushed tomatoes with makrut lime leaves, 3 grated cloves garlic, 2 tablespoons grated ginger, 2 tablespoons fish sauce and a cup of water. Season. Simmer for 15 minutes then add the juice of 2 limes or lemons and a teaspoon raw sugar. Pour over cooked noodles and garnish with coriander. Add a soft boiled egg or fried tofu if desired.