Four ways with tinned tomatoes

This multitasking store cupboard staple can be used as the basis for all sorts of soups, stews, sauces and drinks. Here are some of our favourite ways to use them.

Moroccan stew
Heat a little oil in a casserole dish, then add chopped onion and garlic and cook until softened. Add a little ground coriander, cumin, chilli and cinnamon, then stir in chopped sweet potato and peppers. Add a tin of chopped tomatoes and some drained tinned chickpeas. Simmer until everything is tender and you have a rich, thick sauce. Stir through some raisins or chopped dried apricots, then scatter with chopped nuts and chopped fresh coriander to serve.

Spicy tomato and coconut soup
Heat a little oil in a saucepan, add chopped onion and garlic and cook until soft. Stir in a little paprika, a pinch of chilli flakes or chilli powder, and a tin of chopped tomatoes. Add a tin of coconut milk and gently simmer for about 10 mins. Whizz with a stick blender until smooth and creamy, then serve scattered with a little chopped fresh parsley or coriander.

Veg-packed tomato sauce
Heat a little oil in a deep saucepan, then add chopped garlic, grated carrot and grated sweet potato and cook for a few mins until softened. Add tinned chopped tomatoes, a pinch of sugar, half a crumbled stock cube, a splash of water and some tomato purée, and simmer until thickened. Blitz with a stick blender if you want a smooth finish, then serve tossed with cooked pasta.

Virgin Mary cocktail
Put tinned chopped tomatoes, sliced spring onion, a squeeze of lemon, a dash of Tabasco sauce, a dash of Worcestershire sauce and plenty of ice in a blender, then whizz until smooth. Serve poured into glasses, with more ice if you like, garnished with a celery stick.