chopped tomato

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Butternut squash casserole

olive oil

onion,sliced

garliccloves, crushed

cumin seeds

paprika

sweet potato,cubed

red pepper,deseeded and chopped

butternut squash(about 550 grams/1lb 4 ounces), peeled and chopped

can chopped tomato

red wine

vegetable stock

bulgur wheat

spoonfuls Greek yogurt

cheddarcheese

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

A comforting veggie main packed with rich Italian flavours

Gnocchi & tomato bake

onion,chopped

red pepper,deseeded and finely chopped

garlic clove,crushed

tomatoes

pack gnocchi

basil leaves,torn

Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.

Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.

Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.

Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

can chopped tomatoes

Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)

Sausage pasta

pork sausages

onion,

garlic cloves, crushed

tsp chilli powder

short pasta

Put a large pan of water on to boil.

Heat 1 tbsp olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.

Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Moroccan lamb

lamb neck fillets,

cinnamon

tomato

tbsp finely chopped parsley, plus extra to serve

Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.

Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

Spinach & ricotta cannelloni

tbsp caster sugar

tbsp red wine vinegar

basil leaves

tubs mascarpone

tbsp milk

parmesan (or vegetarian alternative), grated

x 125 grams balls mozzarella, sliced

spinach

x 250 grams tubs ricotta

nutmeg

dried cannelloni

First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.

Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.

Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

Tofu & spinach cannelloni

onion

garlic

pine nuts

bag spinach

grated nutmeg

pack silken tofu

pack fresh lasagne sheets

breadcrumbs

Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.

Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.

Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.

Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Superhealthy pizza

flour

sachet easy-blend dried yeast

milliliters water

cherry tomatoes

courgette

mozzarella

capers

green olives

parsley

Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.

Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

This healthy side dish gives Mediterranean flavour to grilled chicken or chops

Italian butter beans

tin chopped tomato

tsp sugar

tins butter beans

basil

Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

tomato purée

aubergines,

pack basil, leaves

egg, beaten

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation

Greek lamb with orzo

1kg shoulder of lamb

onions, sliced

cinnamon sticks, broken

1.2l hot low-sodium chicken or vegetable stock

orzo (see know-how below)

parmesan,

Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.

Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.

Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Greek roast lamb

leg of lamb, about 3kg/6lb 8 ounces

oregano

lemon

½kg new potatoes

baby kalamata olives

Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.

Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.

Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

The secret to this shepherd's pie filling is to choose big carrots so they don’t lose their texture when cooked

Veggie shepherd's pie with sweet potato mash

carrots

thyme

vegetable stock cubes

green lentils

sweet potatoes,

butter

vegetarian mature cheddar, grated

Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.

Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.

Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.

Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.

Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.

Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.

Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

This simple mushroom bolognese is vegan-friendly and great for getting the kids involved in the cooking. It packs in flavour and plenty of nutritious veg

Mushroom bolognese

carrot

mushroom

herbs

tbsp tomato ketchup

pack vegan mince

spaghetti

parmesan cheese, to serve for the veggies (optional)

Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.

Heat the oil in a large frying pan, add the onion and carrots and cook over the heat, stirring frequently, for about 10 mins until the onion is soft. Add the mushrooms and stir-fry for a few mins more.

Tip the tomatoes into the pan with half a can of water, the herbs, ketchup and stock, then stir well to make a sauce.

Stir the vegan mince into the sauce, season with salt and pepper, then cover and simmer for 12 mins until the vegetables are cooked and the mixture is saucy rather than wet.

Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions – usually about 9-10 mins – until just tender.

Drain the spaghetti and pile into 4 bowls. Spoon the sauce on top, then generously grate over the cheese. Serve with crusty or garlic bread and a salad.

Save time and money with this simple and easy tomato and basil pasta sauce. It's also goes well with meat or fish, as well as a pizza topping.

Tomato sauce for pasta

garlic clove, crushed

vegetable stock powder

Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.

Tip in the chopped tomatoes, vegetable stock powder, tomato purée and 1 tsp sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.

To finish, tear a few basil leaves, then stir into the sauce.

Top 15 chopped tomato recipes from across the web

The most viewed chopped tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut squash casserole

Gnocchi & tomato bake

Gnocchi & tomato bake

Sausage pasta

Moroccan lamb

Spinach & ricotta cannelloni

Tofu & spinach cannelloni

Superhealthy pizza

Italian butter beans

Aubergine, tomato & Parmesan bake (...

Greek lamb with orzo

Greek roast lamb

Veggie shepherd's pie with sweet po...

Mushroom bolognese

Tomato sauce for pasta

Top 15 chopped tomato recipes from across the web

The most viewed chopped tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut squash casserole

Gnocchi & tomato bake

Gnocchi & tomato bake

Sausage pasta

Moroccan lamb

Spinach & ricotta cannelloni

Tofu & spinach cannelloni

Superhealthy pizza

Italian butter beans

Aubergine, tomato & Parmesan bake (...

Greek lamb with orzo

Greek roast lamb

Veggie shepherd's pie with sweet po...

Mushroom bolognese

Tomato sauce for pasta

The most viewed chopped tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine