8 delicious tinned tomato recipes

With a decent barbecue and a pizza stone, you can create wonderful pizza, as Emily Watkins demonstrates. After bringing together a simple dough, Emily rolls out her pizza base and dresses it with tomato passata, goat’s cheese, anchovies, rosemary and olives, then slides her pizza onto the preheated pizza stone. Just a few minutes later, the pizza is cooked, complete with blistered dough around the edges and melted cheese in the middle. You can make this in the oven instead if you like, just get your oven as hot as you can and cook the pizza for a little longer on a baking sheet.

These Greek-style green beans are so simple but so delicious, and make a brilliant versatile side to any al fresco lunch or dinner. They’re also a great way to beat to beat the green bean glut, if you have loads of them hiding in your fridge – just sweat down your onion and garlic, then braise the beans in plenty of good quality olive oil and tomatoes. Throw in some potatoes and Kalamata olives and this becomes a hearty vegan meal in it’s own right!

The great advantage of a seafood tagine is that you can make something delicious in a relatively short amount of time, as the mussels, squid and prawns only need a few minutes to cook! Nargisse sweats onions then adds peppers, carrots, celery, tinned tomatoes and a whole host of spices to create her tagine base, before cooking the seafood. After that, a crumbling of feta finishes the dish with some gentle acidity and richness. A lovely recipe for a family lunch in the sunshine.

Forget your bland, squishy boiled broccoli – roasting is the way to go with this tasty, ubiquitous brassica. Dress it in oil, salt and pepper and roast it in a hot oven for fifteen minutes, and the results are fantastic – the florets go crispy, whilst the stalk cooks but retains a nice bite. The tomato sauce needs a bit of love – the balsamic vinegar is essential, as the sweetness balances the bitterness of the tahini dressing – but if you have a spare hour, you can easily whip up this delicious dinner.

Whenever we’re looking for a simple, delicious pasta recipe, we turn to Limewood’s Luke Holder – and his agnolotti pappa al pomodoro doesn’t disappoint. We’d recommend making everything in advance before you start filling your agnolotti, as you want the filling to be as cold as possible; once you get into a rhythm, you’ll be flipping agnolotti into your semolina like a seasoned old nonna.

Rougaille is a Creole dish, the Mauritian equivalent of something like a menemen in Turkey, or a shakshuka in north Africa. A sauce of sweated vegetables and chopped tomatoes becomes a bed for eggs, which are cracked into the sauce then simultaneously braised from underneath and grilled from above. A cracking summer breakfast.

Nothing beats a bit of salmon in the sun, but Ren Behan takes this summer classic to the next level with her creamy sauce of tomato, mushroom and mascarpone. She finishes the sauce off with plenty of chopped dill, and serves with potatoes and greens for a simple summer lunch. With the salmon taking just twenty minutes in the oven, you can get home from the shops and have this on the table in just half an hour.