10 tantalising tomato purée recipes

Tomato purée is a store cupboard stalwart and while you squeeze it into a bolognese, you may find a lot of your tube or tub of tomato purée goes to waste.

But there are so many tomato purée recipes to try. From topping a tart to adding to a paella, tomato purée can add so much flavour to your cooking. For the best results, allow time to cook out this rich tomato paste.

Short on passata or tinned tomatoes? Save yourself a trip to the shops and water down down some tomato purée to add to a recipe instead.

Here's are 10 fabulous recipe ideas for where and when to use it.

1. Easy shakshouka

This one-pan brunch dish is particularly delicious with a dollop of tomato purée in the mix. Fry half a chopped red onion, 2 chopped cloves garlic and 1 deseeded and chopped red chilli pepper in 1tbsp oil until softened. Stir in 2tbsp tomato purée, 2 cans cherry tomatoes, 1 sliced, roasted red pepper, a pinch of sugar, and bubble for 5 mins. Make 4 hollows in mix and break an egg into each. Cover with lid and cook 5 mins, until set to your liking. Scatter over chopped coriander and serve with bread.

2. Use tomato purée to top a tart

Heat oven to gas mark 7/220°C (200°C in a fan oven). Score edges of a 375g ready-rolled sheet of puff pastry to create a border. Mix together 3tbsp tomato purée and 4tbsp ricotta. Spread over inner rectangle, then arrange over sliced tomatoes and a handful chopped black olives. Scatter over grated cheese and bake for 15-20 mins. Top with basil leaves just before serving.

3. Make Marie Rose sauce

Make your own Marie rose or seafood sauce for a prawn cocktail using tomato purée. Mix together 5tbsp mayonnaise and 1½tbsp tomato purée in a small bowl. Add a squeeze of lemon juice, a dash of Worcestershire sauce and Tabasco, a pinch of sugar and 1tsp brandy to taste.

4. Use tomato purée in a paella

Heat 1tbsp oil in a large frying pan. Cook 1 chopped onion and 1 chopped clove garlic for 5 mins. Then add 200g/7oz sliced chorizo and cook for 3-4 mins until chorizo starts to crisp. Stir in 300g/11oz paella rice and cook for 1 min. Add 1tbsp tomato purée, 900ml/1½pt vegetable stock and a 400g can chopped tomatoes. Cook for 15-20 mins, stirring. Stir in 100g/3½oz baby broad beans and 1 sliced red pepper, and cook for 5 mins. Scatter over chopped fresh parsley and squeeze over juice of half a lemon.

5. Use to cook keema

Heat 1tbsp oil in a large frying pan. Add 1 diced onion and 1 deseeded and finely chopped green chilli. Cook for 5 mins until beginning to soften. Stir in 550g/1¼lb beef mince and cook for 5 mins, until browned. Add 1tbsp mild curry powder, 1 crushed clove garlic, 1tbsp grated fresh ginger and 1tbsp tomato purée to pan. Cook for 1 min, then add 150ml/5fl oz stock. Bring to the boil and cook for 15 mins. Stir in 200g frozen peas and cook for 5 mins. Scatter over chopped fresh coriander and a squeeze of lime. Serve with rice.

6. Serve up a savoury scone
We do love a homemade scone – and this cheese and tomato scone is delicious. Preheat oven to gas mark 6/200°C (180°C in a fan oven). In a bowl, stir together 275g/10oz self-raising flour and ½tsp salt, then rub in 75g/3oz cubed butter until mix resembles breadcrumbs. Stir 1tbsp tomato purée into 200g/7oz natural yoghurt and add to mix with 50g/2oz grated parmesan and 2 chopped sun-dried tomatoes. Once combined, bring together, turn out onto a floured surface and knead until dough is smooth. Press out to 2cm thickness and stamp out rounds with a 5cm/2in cutter. Place scones on nonstick baking sheet, brush tops with 1 beaten egg and grate over extra parmesan. Bake for 15-20 mins, until risen and golden.

7. Make a simple pasta sauce

Tomato purée is a great addition to a simple pasta sauce like this one. Heat 1tbsp oil in a small pan over a medium heat. Add 1 finely chopped clove garlic and cook for 1 min. Stir in a pinch of red chilli and 1tsp dried oregano. Sizzle briefly, then add 1 x 400g can chopped tomatoes, 1tbsp tomato purée and 1tsp sugar. Stir and bubble for 10 mins to thicken. Season to taste.

8. Blend tomato purée into a barbecue sauce

It's really easy to make your own bbq sauce from your store cupboard - and really tasty, too. Use to marinate ribs or chicken before putting on the barbeque and serve as a condiment on the side.

To make, in a pan, mix together 5tbsp malt vinegar, 110g brown sugar, 4tbsp water, 3tbsp tomato purée, 1tbsp American mustard, 1tbsp Worcestershire sauce and a pinch paprika. Bring to the boil, simmer for 2 mins, until thick, then leave to cool.

9. Add tomato purée to homemade burgers

In a bowl, mix together 550g/1¼lb beef mince, 1tbsp tomato purée, 1tsp dried Italian seasoning, 1 crushed clove garlic. Season and form into 4 burgers and chill for 20 mins to firm up. Cook burgers in a griddle pan for 3-4 mins on each side, until cooked to your liking. Top each with a slice of mozzarella and cook for 1 min, until cheese melts a little, then sit burgers on toasted rolls with a slice of tomato, sliced red onion and rocket.

10. Serve with squash

Preheat oven to gas mark 6/200°C (180°C in a fan oven). Cut 2 butternut squash in half lengthways and scoop out seeds. Rub cut sides with 1tbsp oil and roast for 40 mins. Heat 1tbsp oil in a frying pan and cook 1 sliced red onion for 5 mins, until softened. Stir in 1tbsp mild curry powder, 1tbsp tomato purée and cook for 1 min. Add 200g/7oz
couscous, 50g/2oz sultanas and 2tbsp toasted pint nuts. Pour over water to cover, stir and leave to absorb liquid. Remove squash from oven and scoop couscous into centre of each half. Return to oven for another 10 mins. Scatter over fresh coriander to serve.

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