Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Tinned Tomato Soup & Tinned Tomato Pasta

Tinned Tomato Soup & Tinned Tomato Pasta
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!

Ingredients
Method

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

  1. 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

  2. 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