Believe it or not, you can actually use it for more things than just putting in a pot and serving it with hot toast.
How To Use
- Use it as a base for meat sauces i.e. Sloppy Joes, Spaghetti Bolognaise and Swiss Steak
- Use it to replace Passatta
- Bake a cake with it ... truly! Click here for the link to the recipe for Tomato Soup Cake!
- Add it to a beef casserole.
- Add into a Goulash or Stroganoff
- Use as a base for Tomato Pasta Sauces.
- Pasta Bake
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken stock
2 tablespoons butter
2 tablespoons plain flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
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In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken stock.
Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
Remove from heat and run the mixture through a sieve into a large bowl, or pan.
Discard any stuff left over in the sieve.
In the now empty stockpot, melt the butter over medium heat.
Stir in the flour to make a roux, cooking until the roux is a medium brown.
Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
Season with sugar and salt, and adjust to taste.
500g mince beef
1/3 cup of white rice
1 tsp beef stock
1 tin of tomato soup
1 tin of diced tomatoes
1 tablespoon dried Oregano
1 chopped onion
1 cup of water
In a casserole dish combine soup, tomatoes, onion, water and oregano.
Combine other ingredients in a bowl and form into meatballs about the size of a walnut.
Place meatballs into sauce.
Cover and cook in a fan forced oven for 1 hour on 180C.
Serve with pasta of choice and topped with grated Parmesan.
Hint: To get more vegetables into your family add grated carrot and zucchini to the sauce.