Place the contents of 1 x 400g tin of tomatoes into a blender with 1 tsp of dried basil and a pinch of salt and 4 roughly chopped spring onions and blitz until smooth. Transfer to a saucepan and heat gently until piping hot. Transfer to warmed soup bowls and serve straight away.
Makes enough for 1 large pizza
Empty the contents of 1 x 400g tin of chopped tomatoes into a saucepan with 2 tbsp of tomato puree, 2 tsp of Italian dried mixed herbs and a pinch of salt. Bring to the boil and cook for 3-4 minutes, then reduce to heat to a gentle simmer, stirring occasionally until thickened. Allow to cool and spread over the pizza base. This will keep in the fridge for 2-3 days.
Cook 200g dried pasta shapes in a large pan of boiling water. Once cooked drain and transfer to a casserole dish. Pre-heat the oven to 190C. Empty 1 x 400g tin of chopped tomatoes into a mixing bowl with 2 x 400g tin of banana blossom in water (drained and cubed), 2 tsp of vegan Worcestershire sauce and 1 small red pepper de-seeded and diced. Mix together well but not gone mushy. Pour the tomato and banana blossom mix over the pasta and gently stir to combine. Grate 80g reduced-fat vegan style cheddar cheese over the top and bake in the oven for 20 minutes. Serve straight away.
Place the contents of 1 x 400g tin of tomatoes into a blender with 1 tsp vegan Worcestershire sauce, a little freshly ground black pepper, 1 peeled clove of garlic, 2tsp of Italian dried mixed herbs and blitz until a desired texture. Heat in a saucepan and serve with pasta of your choice.
Mix together 1 x 400g tin of chopped tomatoes with 1 x 420g tin of baked beans and 1.5 tbsps of vegan Worcestershire sauce in a medium sized saucepan. Heat gently until piping hot and serve.