A tin of tomatoes !

Quick meal
Ingredients
. Cooked rice, tin tuna , tin toms, onion and garlic , two peppers.

Cook onion and garlic,with some colourful peppers. Add tomatoes, rice and tuna and anything leftover or tin of beans. Add French dressing.

Retread

For any recipe using tinned tomatoes, I always add a pinch of sugar, to enhance the flavour. (So does Mary Berry! )

Yes!

Norah

Over pasta, this is lovely with veg and salad.

1 red pepper, seeds removed and cut into large chunks
1 large carrot, peeled and diced
1 garlic clove, crushed (or a bit of garlic powder)
300ml vegetable stock (or water and a cube)
400g tin chopped tomatoes
2-3 tbsp tomato puree
2 fresh thyme sprigs
250g baby new potatoes, skin on, sliced into thick discs
salt and pepper

Similar to the Mary Berry sausage casserole - you could use vegan sausages if you eat them. Yes, it's very tasty, her recipe also has onion.

For any recipe using tinned tomatoes, I always add a pinch of sugar, to enhance the flavour. (So does Mary Berry! )

Tinned tomatotes: best thing ever! Blend the tomatoes with a tin of baked beans. Add grated cheese for a creamy yummy soup for two.

Curry.
A couple of onions, chopped into small blocks.
pepper red or green chopped.
Mushrooms sliced
Chicken or meat of choice
Your tomatoes. Chickpeas
Pataks curry paste
I use balti 1/4 jar. 1/2 pint water.
Fry off onions, peppers, chicken pieces, add tomatoes, water. Put a on low heat ( I use pressure cooker).
Serve with rice & nan.

Nothing will happen to the contents of your tin of tomatoes if you do not use them before the end of the month.

Tinned food has a 'best before' date not a 'use by' date and all it means is that potentially the flavour could (not will) deteriorate after that date.

Oe of my aunts was a food hoarder. When she died, she had about 40 or more tins of food in the cellar all past their best by dates. Some years past them.

Over a couple of months, when visiting to sort the house out I gradually consumed the contents of the cellar. The flavour of one tin of soup had deteriorated and it got chicked down the sink. The rest tasted as good as ever.

The cache contained tins of vegetables, soup, tinned fruit, baked beans and tinned spaghetti. We ate it all and it did us no harm.

Stocks of canned food 50 years or more have been found, opened, and found to be edible.

Over pasta, this is lovely with veg and salad.

1 red pepper, seeds removed and cut into large chunks
1 large carrot, peeled and diced
1 garlic clove, crushed (or a bit of garlic powder)
300ml vegetable stock (or water and a cube)
400g tin chopped tomatoes
2-3 tbsp tomato puree
2 fresh thyme sprigs
250g baby new potatoes, skin on, sliced into thick discs
salt and pepper

We eat them with sausage and mash, Heated in micro. with a dash of soy sauce and a pinch of chilli. What's easier than that?

Easiest and quickest Pasta Puttanesca
1 tin tomatoes, chopped
1 tin anchovies
1 red chilli, chopped
5 cloves garlic, crushed
1 tbsp capers
2 tbsp olives
Simmer for half an hour and pour over pasta 😋

chicken mini fillets
onion
pepper
curry paste
TIN OF TOMATOES

Nice wee curry.

Actually, I'm saving them all. Very yummy.

Ziplock I like the sound of your baked fish recipe. I'll save it. Thank you.

I will adapt Crosstitchfan's recipe by putting bread, cheese and tin tom in a buttered pyrex dish and toasting in the oven.

Make a basic tomato sauce. Gently cook on a low heat an onion in a spoonful of oil, preferably olive oil but not essential. Do not let the onion brown but just become soft and transparent. Then add one chopped clove of garlic and cook a further couple of minutes, then add the tinned toms plus. salt, pepper and half a teaspoon of sugar. Simmer gently. You can then add herbs such as basil, and origano and serve with any pasta. I am serving the sauce tonight with meatballs ( bought in supermarket) which I lightly fry and then put in the oven with tomato sauce poured over, covered in foil for twenty to thirty mins. It is very tasty and easy.

Crossstitchfan

I love tinned tomatoes, but have to remove the skins!
I don’t really use them in a recipe, as such, except for the pasta you mention.
I make Cheese on toast, with lots of cheese, heat the tomatoes and spoon them over the top. (I don’t use all the juice. I freeze the remainder to add to a casserole another day). Mixed dried herbs sprinkled over the top gives it a kick.
I’m no cook either, so this is tasty and easy. It’s not exactly the meal recipe you wanted, I know, but it is delicious.

Sounds good!

Baked cod, using the tomatoes as a base sauce. First in a pan fry off an onion until golden, add garlic if liked, add mushrooms if liked, season with pepper and cook them for a few mins with the onion, add the tinned tomatoes and simmer for 10 mins to thicken the sauce a bit.
Transfer to a baking dish, add the cod, and if you like them, add a few black olives and some dried oregano or other dried herb and bake at 180 degrees for approx 20 mins until the fish is cooked through (I tend to cut the fish into large chunks, it cooks more quickly).

Serve with either plain boiled rice (the rice in a packet that you microwave for 2 minutes is a handy quick option).

I’m actually going to make this tonight for our dinner.

So ingredients are:

Tin of tomatoes
Onion (garlic, optional)
Mushrooms (optional)
Dried herb of choice, (oregano, marjoram etc)
Pepper to season
Cod

Rice, pasta or mash to serve with it.

At the moment my husband's favourite meal is aubergine parmigiano. For this you need to make an italian style tomato sauce, any of the recipes above will do fine. Sometimes I use fresh tomatoes and sometimes tinned. I zap the "sauce" roughly with a stick blender. Then I slice an aubergine into roughly 1cm slices, brush both sides with oil and either fry or bake until soft, 15 or 20 minutes. I then put some tomato sauce in the base of a baking dish, add a layer of sliced aubergine, some ricotta or mascarpone cheese and some parmesan. Another layer of tomato sauce, aubergine and ricotta or mascarpone. You can then add mozzarella, if you like, (I don't as my husband doesn't like it), and more parmesan and a good sprinkle of breadcrumbs. It can be assembled in advance. When you're ready, put in the oven for half an hour until bubbling. Wonderful with garlic bread and salad.

I’m going to try your suggestion Marmin.

I use tinned toms a lot and am always running out of them. I am surprised at how they’ve shot up in price though.

Honey has a 'best before' date 😁

I wouldn't worry about the date on a tin of tomatoes. It's a legal requirement but, in the context of tinned foods, is a nonsense.

I'd only be worried if the tin was 'blown', i.e was bulging. That would indicate the presence of clostridium botulinum, a bacteria which can live without air in an acid medium. It produces toxins which are highly likely to be fatal if ingested.

Tinned tomatoes don't stay long enough in our household to ever reach their 'best before' date, we use them all the time

And, 'best before' on tinned food doesn't mean that it'll poison you if you eat them after the date, it just means what it says, 'best before', still perfectly OK after it.

www.bbc.co.uk/food/recipes/sausage_and_red_pepper_15607

There is a bit of preparation, chopping, involved but once it's all done it's just a matter of simmering it and cooking a green veg to go with it.

Mary Berry's sausage casserole.
Delicious!

A tin of tomatoes is a must with spaghetti bol. I add red wine and have a couple of glasses when dining, and it is delicious.

I am like you, not a cook but not even I can go wrong with this meal. I always cook mushrooms so that is a tin of tomatoes mince, mushrooms, onions, and celery. Cheap, easy, nutritious and tasty.

Gently fry some finely chopped onion and celery for a few minutes, add the tin of tomatoes (break up if whole ones), probably the same tinful of water, and a chicken or veg stock cube, plus black pepper and a tsp of dried Italian herbs, simmer for 45 minutes.
A lovely sauce for pasta, just add some grated cheese if you like it.