tomato puree

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

vegetable oil

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe – here it is!

No-fuss shepherd's pie

sunflower oil

onion,chopped

carrots,chopped

pack lamb mince

Worcestershire sauce

beef stock

potatoes,cut into chunks

butter

tbsp milk

Heat 1 tbsp sunflower oil in a medium <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a>, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a>, then mash with 85g butter and 3 tbsp milk.

Put the mince into an <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dish</a>, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

Leave to stand for 5 mins before serving.

Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties

Oxtail stew with dumplings

tbsp plain flour

oxtail, jointed and

tbsp sunflower oil,

onions, chopped

carrots,

celery sticks,

garlic cloves, chopped

bay leaves and thyme sprigs,

full-bodied red wine

beef stock cube

self-raising flour

basil

olive oil,

Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.

To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it&rsquo;s the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.

To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.

Palermo, the capital of Sicily, is street-food paradise, and among its many offerings is sfincione, a hearty pizza that’s baked in a rimmed sheet pan, allowing the dough to rise to a chewy thickness, and cut into large square slices. Sfincione is smeared with a frugal tomato sauce enhanced with umami from sheep’s milk cheese, onions and anchovy, along with olive oil and a handful of bread crumbs to make the cheese go further. When baked, the top is juicy, while the bottom is crisp from the generously oiled pan. Despite its origins as a street food, it is the perfect pizza to make at home. This easy and authentic recipe is from Fabrizia Lanza, proprietor of the Anna Tasca Lanza Cooking School, on the family’s country estate near Palermo.

Fabrizia Lanza’S Sicilian Pizza (Sfincione)

dry active yeast

45 grams fine semolina

255 grams 00 flour

salt

olive oil

onion,

cups plain tomato sauce (look for passata, which is not a thick purée)

Salt and pepper

red-pepper flakes,

bread crumbs

grated pecorino or other sheep’s cheese (3 ounces)

anchovy fillets,

oregano,

Fabrizia Lanza’s Sicilian Pizza (Sfincione)

Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.

Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.

Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.

Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.

Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.

Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.

Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)

Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.

This is a golden oldie, tried and tested many times over. It's delicious.

Mum's Shepherd's Pie recipe

1kg beef mince

onion finely chopped large

carrot

thyme

tomato paste

Massel Beef Style Liquid Stock

salt and pepper *to taste

tbs plain flour

water

potatoes

Lurpak Butter

milk

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How to make Mummy shepherd&#8217;s pie

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Simple, beautiful and rustic, this dish originates from San Fele in the Basilicata region of southern Italy. The name essentially means stretched pasta with pangrattato (crispy breadcrumbs), but I’ve added an ingredient that’s unique to the region – a sweet, dried pepper known as peperone crusco (Senise), which are picked, hung and dried, and have long been integral to many local dishes. Toast them back to life in a hot pan, then chop and scatter them through your pangrattato for something truly special. A joy to eat.

Danny Devito's family pasta

durum wheat flour

kg ripe tomatoes

garlic

peperoni cruschi (dried Senise peppers)

breadcrumbs

extra virgin olive oil

Homemade ketchup is a great way to use up excess tomatoes from the garden

Homemade ketchup

good-size onions

celery

tbsp vegetable or olive oil

tsp coriander

cinnamon stick

allspice

½ tsp ground black pepper

tsp celery salt

tomatoes

Tabasco sauce

white wine vinegar

golden caster sugar

Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.

Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.

Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

Chicken tikka masala

onions, roughly chopped

tbsp chicken tikka masala paste (use shop-bought

boneless, skinless chicken breasts,

mango chutney

milliliters double cream

milliliters natural yogurt

coriander

Heat the vegetable oil and butter in a large, lidded <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">set aside</a> whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

This easy everyday version of tomato sauce makes five bottles!

Tomato sauce

tomatoes,

brown onions, coarsely chopped

tsp peppercorns

cloves

tsp Hoyt’s Pickling Spice

white sugar

apple cider vinegar

tbsp salt

cayenne pepper

By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

Sticky belly pork

pork belly

tbsp light muscovado sugar

tbsp treacle

onion

oregano

tbsp cumin

tsp crushed dried chillies

cinnamon

Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.

About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience

Lentil ragu

onions, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, crushed

bag dried red lentils

oregano and thyme

bay leaves

vegetable stock

spaghetti

Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.

If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

“Al Baffo” is said to be the abbreviated version of an Italian expression ‘da leccarsi i baffi,’ which translates to “it is so good you’ll lick your whiskers,” because the sauce is abundant, thick and creamy. Tomato, ham and cream come together in this simple pasta sauce to form a comforting and easy weeknight meal. Cooked ham (as Italians call it, “prosciutto cotto”), is a hearty addition, as it provides texture and necessary salt. This recipe calls for deli ham, but you can substitute prosciutto or even pancetta if the mood strikes. An additional shower of Parmigiano before serving is a must for this decadent and filling meal.

Penne Al Baffo (Creamy Tomato-Ham Pasta)

Salt

shallot, minced

garlic cloves, thinly sliced

red-pepper flakes

ham,

(28-ounce) can tomato passata (purée)

penne pasta

heavy cream

Parmigiano Reggiano cheese,

Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.

Add the tomato puree. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.

While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.

Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta; toss to coat. Transfer pasta to a serving dish and top with additional cheese.

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Spanish potatoes

tbsp oil

tsp smoked paprika

potato

lemon

flat-leaf parsley leaves, roughly chopped

Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.

Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

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)

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.

Top 25 tomato puree recipes from across the web

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

Top Tags

Quick chicken chow mein

No-fuss shepherd's pie

Oxtail stew with dumplings

Fabrizia Lanza’S Sicilian Pizza (Sf...

Mum's Shepherd's Pie recipe

Danny Devito's family pasta

Homemade ketchup

Chicken tikka masala

Tomato sauce

Sticky belly pork

Lentil ragu

Penne Al Baffo (Creamy Tomato-Ham P...

Spanish potatoes

Aubergine, tomato & Parmesan bake (...

Somerset stew with cheddar & parsle...

Barbecue sauce

Chunky sausage & tomato pasta

Quick pitta pizzas

Smoked salmon kedgeree

Braised chicken, rosemary and chill...

One-pot lentil chicken

How to Make Tomato Puree

Tomato Purée from Fresh Tomatoes

Tomato Puree Recipe (Homemade & Wit...

Velvety duck liver parfait

Top 25 tomato puree recipes from across the web

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

Top Tags

Quick chicken chow mein

No-fuss shepherd's pie

Oxtail stew with dumplings

Fabrizia Lanza’S Sicilian Pizza (Sf...

Mum's Shepherd's Pie recipe

Danny Devito's family pasta

Homemade ketchup

Chicken tikka masala

Tomato sauce

Sticky belly pork

Lentil ragu

Penne Al Baffo (Creamy Tomato-Ham P...

Spanish potatoes

Aubergine, tomato & Parmesan bake (...

Somerset stew with cheddar & parsle...

Barbecue sauce

Chunky sausage & tomato pasta

Quick pitta pizzas

Smoked salmon kedgeree

Braised chicken, rosemary and chill...

One-pot lentil chicken

How to Make Tomato Puree

Tomato Purée from Fresh Tomatoes

Tomato Puree Recipe (Homemade & Wit...

Velvety duck liver parfait

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