The culinary potentialities with a humble tin of tomatoes are (nearly) countless. Better of all, they usually require just some dried herbs and spices to kind the bottom of so many dishes from throughout the globe. Not surprisingly, the tip end result can also be infinitely cheaper than the ready-made sauces you should purchase in supermarkets.
Gradual-cooker goulash (pictured high)
The gradual cooker is a vital a part of my cooking routine, not least as a result of its “throw all of it in” high quality is commonly what’s wanted on busy weeknights. This paprika-tinged stew will not be solely warming and comforting, however full of a vibrant mixture of peppers, candy potato, spinach and butter beans.
Prep 10 min
Prepare dinner 3-4 hr on excessive, 6-8 hr on low
400g tin chopped tomatoes
2 tbsp tomato puree
250ml vegetable inventory
2 peppers, stalks, pith and seeds eliminated and discarded, flesh chunkily chopped
1 x 400g tin butter beans, drained and rinsed
2 tbsp paprika
½ tsp chilli flakes
700g candy potatoes, peeled and chunkily chopped
80g leeks, trimmed and finely chopped
1 handful spinach, chopped
Salt and pepper
Soured cream, to serve
Put all the things besides the spinach, salt and pepper, and soured cream within the gradual cooker and provides all of it stir. Pop on the lid and cook dinner on excessive for 3 to 4 hours or on low for six to eight hours, till the stew is thickened to your liking.
Twenty minutes earlier than serving, stir within the chopped spinach and season to style, then depart to cook dinner to the tip of the allotted time. Serve with an enormous dollop of soured cream.
One-pot Cajun-spiced tomato pasta
For me, one of many necessities of fast and simple cooking is that you just aren’t left with a mountain of washing-up afterwards. Fortuitously, with this creamy, mildly spiced tomato pasta, all the things (together with the pasta) is cooked in the identical pot as if by magic. Gluten-free pasta can get somewhat fragile if overcooked, so verify on it often; as soon as it’s cooked, proceed to the cream cheese step.
Prep 10 min
Prepare dinner 20 min
For the spice mix
2 tsp smoked paprika
2 tsp combined herbs
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp pepper
For the pasta
2 tbsp garlic-infused oil
1 purple pepper, stalk, pith and seeds eliminated and discarded, flesh reduce into strips
1 yellow pepper, stalk, pith and seeds eliminated and discarded, flesh reduce into strips
200g mushrooms, thinly sliced
300g gluten-free penne pasta
1 x 400g tin chopped tomatoes
500ml gluten-free vegetable inventory
2 tbsp cream cheese
1 small handful chives, finely chopped, to serve
In a small bowl, mix all of the components for the spice mix and put it to at least one facet.
Put the garlic-infused oil in a big pot for which you have got a lid and set it over a medium warmth,. Add the sliced peppers and mushrooms, and cook dinner, stirring, for a couple of minutes, till softened barely. Add the spice mix and blend to coat the greens.
Tip within the pasta, chopped tomatoes and inventory, carry to a boil, then flip down the warmth to low, cowl and depart to simmer for 12-14 minutes, till the pasta is cooked.
Take off the lid, stir within the cream cheese and simmer briefly till the sauce turns thick and creamy. Sprinkle over the chopped chives and serve.
Becky Excell is the creator of Fast + Simple Gluten-Free (Quadrille, £20). To order a replica for £17.60 go to guardianbookshop.com