The culinary possibilities with a humble tin of tomatoes are (almost) endless. Best of all, they often require just a few dried herbs and spices to form the base of so many dishes from across the globe. Not surprisingly, the end result is also infinitely cheaper than the ready-made sauces you can buy in supermarkets.
Slow-cooker goulash (pictured top)
The slow cooker is an essential part of my cooking routine, not least because its “throw it all in” quality is often what’s needed on busy weeknights. This paprika-tinged stew is not only warming and comforting, but packed with a vibrant mix of peppers, sweet potato, spinach and butter beans.
Prep 10 min
Cook 3-4 hr on high, 6-8 hr on low
Serves 4
400g tin chopped tomatoes
2 tbsp tomato puree
250ml vegetable stock
2 peppers, stalks, pith and seeds removed and discarded, flesh chunkily chopped
1 x 400g tin butter beans, drained and rinsed
2 tbsp paprika
½ tsp chilli flakes
700g sweet potatoes, peeled and chunkily chopped
80g leeks, trimmed and finely chopped
1 handful spinach, chopped
Salt and pepper
Soured cream, to serve
Put everything except the spinach, salt and pepper, and soured cream in the slow cooker and give it all a good stir. Pop on the lid and cook on high for three to four hours or on low for six to eight hours, until the stew is thickened to your liking.
Twenty minutes before serving, stir in the chopped spinach and season to taste, then leave to cook to the end of the allotted time. Serve with a big dollop of soured cream.
One-pot Cajun-spiced tomato pasta
For me, one of the essentials of quick and easy cooking is that you aren’t left with a mountain of washing-up afterwards. Fortunately, with this creamy, mildly spiced tomato pasta, everything (including the pasta) is cooked in the same pot as if by magic. Gluten-free pasta can get a little fragile if overcooked, so check on it regularly; once it’s cooked, proceed to the cream cheese step.
Prep 10 min
Cook 20 min
Serves 4
For the spice blend
2 tsp smoked paprika
2 tsp mixed herbs
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp pepper
For the pasta
2 tbsp garlic-infused oil
1 red pepper, stalk, pith and seeds removed and discarded, flesh cut into strips
1 yellow pepper, stalk, pith and seeds removed and discarded, flesh cut into strips
200g mushrooms, thinly sliced
300g gluten-free penne pasta
1 x 400g tin chopped tomatoes
500ml gluten-free vegetable stock
2 tbsp cream cheese
1 small handful chives, finely chopped, to serve
In a small bowl, combine all the ingredients for the spice blend and put it to one side.
Put the garlic-infused oil in a large pot for which you have a lid and set it over a medium heat,. Add the sliced peppers and mushrooms, and cook, stirring, for a few minutes, until softened slightly. Add the spice blend and mix to coat the vegetables.
Tip in the pasta, chopped tomatoes and stock, bring to a boil, then turn down the heat to low, cover and leave to simmer for 12-14 minutes, until the pasta is cooked.
Take off the lid, stir in the cream cheese and simmer briefly until the sauce turns thick and creamy. Sprinkle over the chopped chives and serve.
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Becky Excell is the author of Quick + Easy Gluten-Free (Quadrille, £20). To order a copy for £17.60 go to guardianbookshop.com
