Place the contents of 1 x 400g tin of tomatoes into a blender with 1 tsp of dried basil and a pinch of salt and 4 roughly chopped spring onions and blitz until smooth. Transfer to a saucepan and heat gently until piping hot. Transfer to warmed soup bowls and serve straight away.
Makes enough for 1 large pizza
Empty the contents of 1 x 400g tin of chopped tomatoes into a saucepan with 2 tbsp of tomato puree, 2 tsp of Italian dried mixed herbs and a pinch of salt. Bring to the boil and cook for 3-4 minutes, then reduce to heat to a gentle simmer, stirring occasionally until thickened. Allow to cool and spread over the pizza base. This will keep in the fridge for 2-3 days.
Cook 200g dried pasta shapes in a large pan of boiling water. Once cooked drain and transfer to a casserole dish. Pre-heat the oven to 190C. Empty 1 x 400g tin of chopped tomatoes into a mixing bowl with 2 x 145g tin of tuna in brine (drained), 2 tsp of Worcestershire sauce and 1 small red pepper de-seeded and diced. Mix together until the tuna has flaked apart but not gone mushy. Pour the tomato and tuna mix over the pasta and gently stir to combine. Grate 80g reduced-fat cheddar cheese over the top and bake in the oven for 20 minutes. Serve straight away.
Place the contents of 1 x 400g tin of tomatoes into a blender with 1 tsp Worcestershire sauce, a little freshly ground black pepper, 1 peeled clove of garlic, 2tsp of Italian dried mixed herbs and blitz until a desired texture. Heat in a saucepan and serve with pasta of your choice.
Mix together 1 x 400g tin of chopped tomatoes with 1 x 420g tin of baked beans and 1.5 tbsps of Worcestershire sauce in a medium sized saucepan. Heat gently until piping hot and serve.