Sunday, 27 April 2008

In my larder - Tinned tomatoes

I think tinned tomatoes are amazing. Even Nigella thinks so. Who can be bothered with all of that blanching and peeling anyway? And there are so many things they can be used for. Here are two of my favourite 5 minute recipes.

Tomatoe and basil soup (good hot or cold)

Two tins of tomatoes
Red oinion
Garlic (I use half a bulb but one clove may be enough for others!)
Basil (a handful)
Olive oil
Balsamic vinegar

In the pot you want to cook your soup in, add the oil and saute the finely chopped onion and garlic. Add the tomatoes and basil. Simmer for an hour. Add a squirt of vinegar - some might find this takes the tanginess too far. Serve with crusty bread and a dollopof creme fraiche on top if liked.

You can also make this more special by cutting some cherry tomatoes in half, tossing in olive oil and seasoning with salt and pepper andn roasting them. Scatter over the top of the soup as you serve it.

Pasta sauce

Tin of tomatoes
Tomatoe puree

Heat the tomatoes in a pot, add a tbsp of pesto, thicken if needed with puree. Serve over hot pasta with some parmesan.

This makes a great base and you can add bacon, chicken, vegetables like mushrooms, peppers etc and spices and herbs like chilli and basil to create a dozen different sauces.

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