Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée, that’s thicker and stronger than the normal variety.

Keep refrigerated and use within three days, or it may become mouldy.

To make the purée at home, dip tomatoes in boiling water for a few minutes, then drain, and slip off the skins. Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.

Chicken satay burgers

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Chicken satay burgers

Spicy chicken samosas

Butter chicken spheres

Buttered asparagus, lobster and masala scrambled eggs

One-pot spinach and ricotta lasagne

Easy cottage pie

Quick and easy shepherd’s pie

Chicken tikka with naan

Chilli-hoisin beef bowls with spicy cucumber salad

Albondigas

Italian-style baked eggs with tuna, olives and capers

Homemade meatballs with gravy

Sticky chicken tray bake

Air fryer chicken tikka masala

Tuscan chicken

Charred flatbreads with spiced lamb stew

Chicken cacciatore

Stuffed aubergine with lamb and pine nuts

Rigatoni makhani with fried aubergine

Creamy chicken korma

Harissa spiced lamb with cannellini beans

Chilli salad bowls

Pulled pork tacos

Buyer's guide

Storage

Preparation

Other tomato

ata

Tinned tomatoes

Tomato juice

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