Super handy canned tomatoes

Whether you’re eating it for breakfast, brunch or dinner, shakshuka is the ultimate comforting all-in-one dish. We also love it for its riffable quality: you can swap out the chorizo for bacon (or leave it out entirely), crumble over feta or even add crispy roast chickpeas for texture.

Ingredients:

• 2 T olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, finely sliced
• 150 g chorizo, sliced into chunks
• 2 t smoked paprika
• 2 t cumin seeds
• 2 t chilli flakes
• 2 T tomato paste
• 450 g Woolworths Exotic Tomatoes
• 1 x 400 g can Woolworths Cherry Tomatoes
• 1 x 245 g sachet Woolworths Pickled Peppers, drained
• Sea salt and freshly ground black pepper, to taste
• 6 free range eggs
• 2 avocados, for serving
• Coriander, to garnish

Method:

1. Heat the oil in a large pan over a medium heat and cook the onion and garlic until soft. Add the chorizo and cook until caramelised. Add the spices and cook for 1–2 minutes, or until fragrant.
2. Add the tomato paste, exotic tomatoes, cherry tomatoes and pickled peppers. Stir until well combined, season and then gently simmer over a low heat until the tomatoes are soft – about 10–15 minutes.
3. Make wells in the sauce using the back of a spoon, then crack the eggs into the wells. Cover and cook for 3–5 minutes, or until the eggs are cooked to your liking.
4. Scoop the avocado onto the shakshuka and garnish with coriander.

(Serves 6)

There’s a reason this tomato soup was our May cover star and it’s all we want to eat in this chilly weather. If you look at the soup’s ingredients, you’ll notice a very concise list. If you’ve got tins of tomatoes in the cupboard, the work is half done.

Ingredients:

For the potato bread:

• 2 large potatoes, unpeeled
• 140 g self-raising flour
• 1 free range egg
• 3 T full cream milk
• Salt, a pinch
• Butter, for serving

For the tomato soup:

• 4 x 400 g cans Woolworths Whole Peeled Tomatoes in juice
• 8 garlic cloves
• ¼ cup olive oil
• 2 cups vegetable stock
• 2 T fish sauce
• Sea salt and freshly ground black pepper, to taste
• 200 g raclette

Method:

1. Preheat the oven to 180°C. To make the potato bread, fill a saucepan with water, add the potatoes and bring to a boil. Cook until soft.
2. Once the potatoes are soft and cool enough to handle, pass them through a ricer into a large mixing bowl. Add the remaining ingredients except the butter and mix well. Roll out on a well-floured surface, dust with more flour and use a 10cm-diameter glass to cut out as many rounds as you can. Place on a baking tray and bake for 20 minutes.
3. To make the tomato soup, empty all the cans of tomatoes onto a large oven tray. Add the garlic and olive oil and toss. Roast for 45 minutes or until the tomatoes are very rich in colour.
4. Transfer the tomatoes to a large saucepan and add the vegetable stock. Bring to a boil, then reduce the heat and simmer for 25 minutes. Using a masher, slightly mash the large pieces of tomato so that there’s still some texture to the soup. Add the fish sauce and seasoning.
5. Place the raclette on an oven tray and bake for 15 minutes until gooey.
6. Serve the soup hot with the baked raclette and potato bread.

Cook's note: This soup is really versatile. Use it as a pasta sauce, add prawns or a can of beans, poach eggs in it, or spice it up with harissa paste. And if you prefer not to make small loaves of potato bread, make one big one instead.

(Serves 4-6)

We’ve all been there - work finishes late and you’ve got a hankering for a curry, and in the time it would take to wait for a delivery to arrive, you could have this warming curry on the table. Feel free to play around with add-ins here, such as baby spinach or peas, or swap out the fish for chicken breasts (just adjust the cooking time accordingly to ensure they’re cooked through).

Ingredients:

• 2 thinly sliced large red onions
• 2 T olive oil
• 100 g butter
• 1 t coriander seeds
• 1 t cumin seeds
• 2 sprigs curry leaves
• Woolworths Prepared Garlic, Ginger, Chilli and Turmeric tub
• 1 x 400 g can diced tomatoes
• 1 x 600 g box Woolworths Frozen Hake Fillets

Method:

1. Fry 2 thinly sliced large red onions in 2 T olive oil in an ovenproof pan over a low heat until softened.
2. Add 100 g butter, 2 t mild curry powder, 1 t coriander seeds, 1 t cumin seeds and 2 sprigs curry leaves and fry for 1 minute. Add the garlic, ginger and chilli from Woolworths Prepared Garlic, Ginger, Chilli and Turmeric tub. Fry for a further minute over a medium heat until fragrant.
3. Add 1 x 400 g can diced tomatoes. Fill the can with water and add to the same pan. Simmer for 20 minutes.
4. Meanwhile, preheat the grill. Grease a baking tray and arrange 1 x 600 g box Woolworths Frozen Hake Fillets on the tray, season and grill for 5–7 minutes. Carefully arrange the fillets in the curry sauce in the pan and then grill for 3–5 minutes, or until bubbling. Serve hot, topped with chilli.

(Serves 4)         

Cook's note: Woolies fresh butter rotis are just the thing to mop up all that delicious sauce. Made according to an authentic recipe, simply heat them in a pan until puffed up and crisp.

Inspired?

SHOP CANNED TOMATOES