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Tinned Tomato Soup & Tinned Tomato Pasta


Sometimes your cupboards are bare and all you have left is a tin of tomatoes. Well look no further, friends, we’ve got you covered. Roasting tinned tomatoes brings out their natural sweetness and imparts a richness that you simply don’t get by warming them in a saucepan. If you’re a fan of tomatoes you need to give these two recipes a whirl – you’ll be blown away by how tasty a tin of tommies can be!
Before you start
For The Soup:
Preheat the oven to 180°C • Line 1 roasting tin and 1 baking sheet with parchment paper
• Place a sieve over a bowl • Power blender
For The Pasta:
Preheat the oven to 200°C • Line a roasting tin with parchment paper • Place a sieve over a bowl • Large frying pan l • Large saucepan of salted water on a high heat
Ingredients
For The Roasted Tinned Tomato Soup
- 2 x 400g tins peeled plum tomatoes
- 3 garlic cloves
- 1 red onion
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tbsp tomato purée
- 1⁄2 tsp dried oregano
- 500ml vegetable stock
- salt and black pepper
- For the croutons:
- 200g crusty bread
- 2 tbsp olive oil
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
- 1⁄4 tsp dried oregano
- olive oil, for drizzling
For The Roasted Tinned Tomato Pasta
- 400g pasta
- 12 fresh basil leaves (optional)
- 2 x 400g tins chopped tomatoes
- 2 tbsp olive oil
- 2 tsp sugar, plus extra for seasoning
- 1 red onion
- 1 garlic clove
- 1 tbsp tomato purée
- salt and black pepper
Method
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1.
For The Roasted Tinned Tomato Soup:
Prepare the ingredients • Pour the tinned tomatoes into the sieve and catch the juice in the bowl • Peel the garlic • Peel and halve the red onion, then cut one half into 4 wedges and dice the other
Roast the tomatoes • Spoon the tomatoes into a roasting tin • Add 2 of the garlic cloves and the onion wedges to the tin • Drizzle over a
tablespoon of olive oil, sprinkle over the sugar and season with salt and pepper • Put the tin in the oven and roast for 30 minutes, stirring halfway through
Prepare the croûtons • Cut the bread into 2cm cubes and tip them into a bowl • Add the olive oil, salt, pepper and oregano and toss to combine • Spread the mixture over the lined baking tray, put the tray in the oven and roast for 8–10 minutes, until golden and crispy
Prepare the base • Pour the remaining tablespoon of olive oil into the saucepan and place it over a medium heat • Add the onion and a pinch of salt and cook, stirring, for 4–5 minutes • Crush the remaining garlic clove into the pan and stir for 1 minute • Add the tomato purée and oregano and stir for 2 minutes • Add the reserved tomato juice from the tin and the vegetable stock and simmer for 7–8 minutes • Take the pan off the heat and set aside to cool
Blend the soup • Take the tin out of the oven and leave it to cool for 5–10 minutes • Pour all the ingredients for the soup into the blender and blend until completely smooth • Pour
the soup back into the pan and simmer for 5 minutes over a medium heat, then taste and season
Serve • Transfer the soup to serving bowls, top with the crispy croûtons, season with salt and pepper, drizzle with a little olive oil and serve immediately
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2.
For The Roasted Tinned Tomato Pasta
Roast the tomatoes • Pour the tomatoes into the sieve and catch the juices in the bowl • Transfer the chopped tomatoes to the lined roasting tin • Drizzle with 1 tablespoon of the olive oil and sprinkle with the 2 teaspoons sugar • Season with salt and pepper • Put the tin in the oven and roast the tomatoes for 30 minutes
Make the base for the sauce • Peel and finely dice the red onion • Pour the remaining olive oil into the frying pan and place over a medium heat • Add the onion to the hot pan with a pinch of salt and stir for 6–7 minutes • Peel the garlic, grate it into the pan and stir for 1 minute • Add the tomato purée and stir
for 1 minute • Add the reserved tomato liquid from the tin, stir and then turn the heat right down to a simmer
Cook the pasta • Add the pasta to the pan of boiling salted water and cook according to packet instructions
Mix and serve • Scrape the roasted tomatoes and all the juices into the frying pan and stir to combine, adding a little pasta water to the pan to loosen it if necessary • Taste and season with salt, pepper and sugar • Drain the pasta and fold it into the sauce • Spoon into bowls, garnish with fresh basil leaves, if using, sprinkle over a little black pepper and serve immediately