All the best chefs know that, with a can of tomatoes in your pantry, you’re only ever a few minutes from a good meal. If you have a Miami Canners’ tomato can lurking in the back of your cupboard and aren’t too sure what to do with them, why not try a few of these scintillation ideas?
Tomatoes make a great base
A can of tomatoes, simmered down with some spices, can become the base for almost anything. This makes a quick and easy stew or sauce in seconds, and adds richness to soups. So try them with chilli con carne, shakshuka, oxtail soup, pasta dishes, and even as a base for your pizza. Or go back to your childhood with Sloppy Joes and Mac ‘n Cheese.
Or you can take it to the next level, and construct your flavours around the tomatoes. It’s super simple to transform a can of tomatoes into a juicy salsa, boerie relish, or pap sous with some spices and ingenuity.
They also enhance rich flavours
That’s not all the magic that tomatoes can make, however! They have a neutral acidic profile that makes them a perfect match for fattier meats and richer flavours. You can use them in place of water to soak your grains or the broth for a risotto, or add them to beef dishes to make the flavour pop. Try simmering your meatballs in a tomato base, and you’ll soon see the difference! They will even complement many types of fish, especially smokier cuts, and play well with shrimp, too.
Use a can of tomatoes anywhere you need to lift the flavour and add a bite of acid without the dish getting too sour or too heavy.
Why not try this delectable tomato curry?
Still not sure where to start with your Miami tomatoes? Why not try this delicious meatless curry on for size?
All you will need is:
- 1 butternut, diced
- 2 brinjals, diced
- 4 sweet potatoes, diced
- Broccoli stalks
- Cauliflower
- Spinach, baby leaves or roughly chopped
- 3 heaped teaspoons crème fraiche
- 130gr of your favourite curry paste
- 1 tin Miami chopped peeled tomatoes
Give your brinjals a little love in the frying pan, then drop them in a roasting pan with the butternut and sweet potatoes. Drizzle them in oil, season with some salt, and pop in the oven to roast at 200°c. Transfer to a pot on the stove after they’re roasted- it should be about 20 minutes. Add the curry paste and Miami tomatoes, and allow to simmer down for another 20 minutes. Stir in the crème, broccoli and cauliflower. Simmer for another 5 minutes for the veggies to tenderise. Sprinkle the shredded spinach over the top, and serve over rice/couscous or with some delicious fresh naan bread.
Tomatoes invite the chef to be brave, bold and dazzling- what will you make with your Miami Canners’ tomatoes today?
