|Vegetable tagine with couscous|
While its Friday night and it might be more tempting to put the tin of tomatoes back in the cupboard, you no longer have to because a can of tomatoes are the start to an easy and filling meal that means you don’t have to go out in the cold or spend a truckload of your hard earned cash. A tin or can of tomatoes are just about the cheapest thing you can buy, with Aldi (Australia) selling diced tomatoes for 59c a can. And if you feel like splurging you can get the diced tomatoes with herbs or a can of the whole tomatoes for a phenomenal 79c a can.
- Nachos and salsa
- Pasta sauces
- Meatballs and sauce
- Tomato sauce
- Brown the meat in a hot pan and then remove the meat from the pan.
- Cook your onion and garlic in the same unwashed pan (you want the stuck on meat bits to help the flavour of the casserole) and then add in the spices when the onion is cooked.
- Add in the chopped vegetables (larger pieces if you want it to cook for longer – like for a beef casserole – and smaller pieces if you want a quicker meal – like with chicken) and cook them for a few minutes so they are coated in spices.
- Throw in a can of diced tomatoes and some beef/vegetable/chicken stock. In the first minute or two when you throw the liquid in scrape your spoon around of the bottom of the pan so that you get the stuck on meat bits off the bottom of the pan (this is called deglazing and adds flavour).
- Cook the whole thing on the stove for a few more minutes. If you have a dish the goes from stove to oven place it straight in the oven, and if you don’t transfer it to an ovenproof dish.
|You can always throw some fresh vegetables, like (lettuce or rocket)
or fresh herbs on the top of a casserole when you serve it.
- Hearty beef casserole
- Humble Chicken Stew with dumplings
- Lamb stew with spring vegetables. In this recipe they talk about a bouquet garni which just means some herbs tied together or tied into the middle of a piece of thin cloth. By tying the bouquet garni together or in cloth it makes it easy to remove before serving but gives the flavour of the herbs to the dish. If you don’t have fresh herbs, use dried herbs instead.
- Cook some finely sliced onion in a frypan with some garlic.
- When the onions are soft add in the can of tinned tomatoes – put in diced tomatoes for a chunkier sauce or puree diced or whole tomatoes for a smooth sauce.
- Boil the sauce for a couple of minutes to evaporate some of the water, then add 1-2 tablespoons of tomato paste and stir it in well.
- Add salt, a small amount of sugar and any herbs, spices, vegetables or cheese you like to the sauce and let it cook on a low heat (called simmering) for as long as you like. Longer times give a firmer sauce, shorter times give a wetter sauce.
- Basic tomato sauce
- 25 Pasta sauce recipes. This page includes recipes that use tinned tomatoes, fresh tomatoes and pasta sauces without tomatoes, so you can try different types of pasta sauces on different nights.
- Linguine with tuna pasta. In this recipe the chef uses passata, which you can buy at supermarkets, but if you don’t have a bottle, puree a tin of tomatoes and use that.
- A Really Good Lasagne. This is my basic recipe for making a lasagna. For the vegetarian version put in lentils or keep them out, its up to you, but the lentils look a bit like minced meat, so if you like that go ahead.