A tin of tomatoes !

PS, I didn't mention garlic. You add it with the veg at the beginning of the recipe. I don't use garlic often as it doesn't agree with DH's digestion.

I'd make a spaghetti bolognese. I finely chop onion carrot and celery and sweat until softened in a tablespoon of olive oil. Add minced beef and brown it. Add a tablespoon of tomato paste and your tin of tomatoes, season to taste. Simmer until the mince is cooked to your liking. You could add a beef oxo cube but I don't find it necessary. Traditional beef ragu doesn't have herbs.

Tinned tomatoes are such a versatile and cheap ingredient we eat them all the time, and yes, tomatoes on toast (or bruschetta as the Italians call it!) is simple and delicious.

Tomatoes go particularly well with beef- be it steak or mince, and you can add fresh or frozen veg to make a decent sauce with some herbs and spices thrown in.

I think my advice is not to be frightened of the tinned tomatoes! They are the most forgiving ingredient whatever sort of food you add them too- even use them in a fry-up!

Where would we be without this simple, humble food that always adds something to a meal?

The simplest I can think of is shakshuka for one. Empty the tomatoes into a small pan and season / flavour how you like. When warm, crack an egg into the middle and cover with a lid for a few minutes to cook the white. A slice of bread or toast and away you go. Two eggs if you want to divide it.

Don't worry about the date, they will be fine for ages yet.

One of the easiest things that I use them for are pasta sauces, have just made one to make a Lasagne as son has invited himself for a meal this evening.
Simply brown a chopped onion and garlic, add minced beef and brown. Add the tomatoes (also some puree if you want), break them up then add a stock cube and season. Let it simmer until thickened to how you like it. I add fresh oregano as I have it in the garden. Can be used with any pasta.

Beef and tomato casserole cooked in a slow cooker.
Into the slow cooker-@500g diced beef/stewing steak, salt, pepper, garlic powder, mild chilli powder, Italian seasoning or any mixed dried herbs, the tomatoes- chop them if they are still whole. Rinse the tomato tin out with water and add that to the mix. I don’t braise the meat beforehand so I add some gravy granules to thicken.
I can’t give you proper quantities sorry as I just chuck it all in, and add any other bits and pieces I may have like celery and carrots, or not.
Sounds awful written down but it’s full of flavour - served with rice or mash and some green veg. It freezes too.
I counted the seasoning as one ingredient so I think that’s five in total

Tinned food lasts for ages, there is no rush. Nothing will happen to them. My suggestion is to cook with minced meat and use as shepherds pie or spag bog or cook and freeze for another time.

Yes my husband just likes them warmed up on buttered toast too

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.

Tinned tomatoes go into spaghetti bolognese in this house.

When I made corned beef hash (corned beef, onion, potatoes and carrots - no salt, the corned beef is salty enough) I used to add a large tin of tomatoes for flavour, and adjust liquid by only adding a cup of oxo or equivalent in water.

I made a tomato and pepper soup this weekend.

Fry onion garlic and peppers in a pan, add tin of tomatoes, herbs of your liking, tablespoon of tomato purée (or ketchup) cook for 20 minutes whizz with a blender. Salt and pepper to taste. Can be kept in a container in fridge for a few days. Nice with cheese on toast or a sandwich