10 ways to use tinned tomatoes

This is a brilliant base recipe using tinned tomatoes and a handful of store cupboard ingredients (like our rich tomato, garlic and herb paste) to create an intensely flavoured sauce. It’s delicious tossed through pasta or used as a base for other dishes, from risotto to spaghetti bolognese and chilli con carne.

Cooking the rice in a rich tomato sauce allows it to soak up all the flavours, and means this dish is made all in one pan, so it’s perfect for busy weeknights. A drizzle of punchy chimichurri at the end adds acidity and spice.

All in one tray? Check. Packed full of tomatoey, cheesy deliciousness? Check. Minimal prep time? Check. This oozy baked tomato and mozzarella gnocchi ticks all the midweek dinner boxes. Make a simple tomato sauce using our handy pre-cooked frozen soffritto mix and a tin of chopped tomatoes, then mix with gnocchi, top with mozzarella and bake until bubbling – it’s that simple.

Spag bol is a family staple that never gets old. Try this new recipe for a healthier version, which packs in extra veg and lean meat. It’s made with Remarksable Value ingredients, like our British, 100% traceable beef mince, Italian chopped tomatoes and carrots, and served with wholewheat spaghetti for extra fibre.

Made with just seven ingredients, this simple dal is a great value but hearty veggie dinner that will warm you from the inside out. Our fragrant tikka paste is a shortcut to instant flavour, while the chopped tomatoes bring depth to the creamy red lentils. It’s finished with coconut milk for richness and sweetness.

A pasta bake will always be a crowd pleaser. Tom Kerridge’s version makes use of our brilliant Remarksable Value staples, like aubergines, garlic and red peppers, brought together in an easy tomato sauce. The cheddar and mozzarella will go gorgeously gooey and melty when baked.

These succulent meatballs are made in the slow cooker, allowing them to get beautifully tender and to soak up all the flavour of the tangy tomato sauce. We’ve suggested serving with wholemeal pittas and some peppery rocket salad, but they’d be equally good with fluffy rice or pasta.

Tom Kerridge’s easy vegetarian curry recipe is made with cauliflower, chickpeas, green beans and sweet potatoes simmered in a tomato sauce enriched with coconut milk and our flavour-packed, shortcut korma paste. This freezes well, so make extra and stash away for another day.

This healthier version of that classic family recipe, cottage pie, incorporates mixed beans as well as mince into the filling for extra fibre. There’s smoky chipotle paste for an extra hit of flavour and a sweet potato topping.

Use any leftover stale bread (we’ve gone for sourdough) to thicken this take on the classic Tuscan broth, with cannellini beans simmered in a tomato sauce. It’s a great vehicle for using up whichever vegetables you have lurking in the fridge, from that almost-past-its-best bag of leafy greens to the sad-looking carrot at the bottom of the veg drawer.