Where would we be without the humble tin of tomatoes? We may take it for granted, but it is probably the most versatile and inexpensive ingredient in our store cupboards.

Its most popular companion is pasta, but it needn't end there. Tomatoes marry happily with vegetables, meat, herbs and spices of all varieties. Always choose tinned Italian tomatoes, preferably plum. The warm Italian sun imparts a unique flavour and even the same variety tomato grown in a cooler climate just won't taste the same.

All recipes serve four.

Basic tomato sauce
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 x 400g tins Italian tomatoes
1/2 tsp sugar
salt and black pepper

Heat the oil and fry the onion until soft but not coloured, for about 5 minutes. Add the garlic and fry another minute or so. Add the tomatoes, sugar, salt and pepper and simmer uncovered for 20 minutes, stirring occasionally, until it has thickened. Taste for seasoning, adding more sugar, salt or pepper if needed.

For a smooth sauce, blend in a food processor, liquidiser or use a hand blender.

Serve tossed in pasta of your choice, sprinkled with some freshly grated Parmesan cheese or ladle over grilled chicken breasts.

Some variations on the theme:

• Add some shredded fresh basil or parsley leaves to the sauce after cooking.
• Stir in a couple tablespoonfuls of crème fraiche, soured cream, Greek yoghurt or fromage frais to give the sauce added richness.
• Add a splash of red wine with the tomatoes to give it extra body.
• Chop a ball of mozzarella cheese into cubes and stir into the hot sauce before tossing in spaghetti, tagliatelle or papardelle.
• Add a finely chopped fresh red chilli or 1 teaspoon of crushed, dried chillies to the onion and garlic to make arrabbiata sauce.

Pizza sauce
2 tbsp olive oil
1 onion, finely chopped
3-4 cloves garlic, crushed
2 x tins Italian tomatoes
1 heaped tbsp tomato purée
2 tsp sugar
2 tsp dried oregano
1 tsp dried basil
salt and black pepper


Heat the oil and fry the onion until soft, for about 5 minutes. Add the crushed garlic, fry for another minute, then add the tomatoes, purée, sugar, herbs, salt and pepper. Simmer gently, uncovered for 30-40 minutes or until very thick and reduced. Blend in a food processor, liquidiser or hand blender and use as a base sauce for pizza.

Tomato sauce with anchovies and rosemary
2 tbsp olive oil
1 medium onion
10 anchovy fillets, in oil
2 x 400g tins Italian tomatoes
1 tsp sugar
salt and black pepper
1 tbsp fresh rosemary, very finely chopped


Fry the onion in the olive oil until soft but not coloured, for about 5 minutes. Add the anchovies and cook for another 5 minutes until they melt and coat the onions. Add the tomatoes, sugar, salt and pepper (go easy on the salt as anchovies can be quite salty) and the chopped rosemary. Simmer uncovered for 20 minutes until thickened.

Serve tossed with pasta or as an accompaniment to freshly grilled fish or chicken breast. This sauce would also work as a base for pizza (but leave out the anchovies on top!)

Roast potato, vegetable and tomato bake
750g new potatoes, larger ones cut in half
2 leeks, trimmed and cut in 2cm rounds
2 courgettes, cut in 2cm chunks
1 red or yellow pepper, deseeded and cut into 2cm chunks
3 cloves garlic, finely chopped
4 tbsp olive oil
2 tbsp balsamic vinegar
salt and black pepper
2 sprigs fresh thyme
1 x 400g tin Italian tomatoes
25g fresh breadcrumbs
25g freshly grated Parmesan

Preheat the oven to 190C (370F). In a large roasting tin combine all the vegetables, sprinkle with the chopped garlic and drizzle over the olive oil and balsamic vinegar. Season with salt and pepper, add the thyme sprigs and stir through the tomatoes. Bake for 45 minutes.

Mix together the breadcrumbs and Parmesan and sprinkle over the top. Return to the oven and cook for another 10-15 minutes until the top is golden and crusty.

Spicy sausage and macaroni with tomatoes
450g good quality pork sausages
1 tbsp oil
1 tsp crushed chillies (or to taste)
125ml white wine or chicken stock
150ml double or whipping cream
1 x tin Italian tomatoes
250g macaroni


Remove the sausage meat from the sausage skins. Heat the oil in a large frying pan and fry the sausage meat until well browned, stirring to break it up. Add the crushed chillies and the wine and bring to the boil. Add the cream and simmer for 5 minutes. Add the tomatoes and simmer for a further 5 minutes.

Meanwhile, cook the macaroni in plenty of boiling salted water until 'al dente'. Drain and add to the sausage mixture. Stir through and serve.

Vegetable Bolognese
1 red onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 courgettes, chopped
1 red pepper, deseeded and chopped
2 tbsp olive oil
150ml red wine
2 x 400g tins Italian tomatoes
2 tbsp tomato purée
1 tbsp mixed dried herbs (thyme, basil, oregano)
1/2 tsp sugar
salt and black pepper
12-15 black olives, pitted (optional)
350g spaghetti
grated Parmesan cheese

Heat the oil and fry the chopped vegetables until soft, for about 10 minutes. Add the red wine and simmer for 5 minutes. Add the tomatoes, tomato puree, dried herbs, sugar and season with salt and pepper. Simmer for 30-40 minutes, stirring occasionally. Stir in the olives, if using.

Cook the pasta in plenty of boiling salted water according to packet instructions. Serve with the sauce spooned over the spaghetti and sprinkled with Parmesan cheese.

Mexican Style Wraps
500g minced steak
1 onion, chopped
2 red chillies, deseeded and finely chopped
2 tbsp oil
1 tbsp ground cumin
2 tsp paprika
pinch of cinnamon
1 x 400g tin Italian tomatoes
salt and black pepper
3 tbsp freshly chopped coriander
large tortilla wraps or taco shells
125g mature Cheddar cheese, grated

Heat the oil in a large frying pan over a medium-high heat and quickly fry the onion until beginning to colour, for about 5 minutes. Add the chilli and spices and fry for a further minute. Add the minced steak and cook until well browned, stirring to break up the meat. Add the tomatoes, season with salt and pepper, cover and simmer gently for 20 minutes.

Taste for seasoning and stir through the fresh coriander. Spoon into the tortilla wraps, sprinkle over some grated cheese and roll up. Alternatively, spoon into taco shells and top with the cheese.