Out of fresh tomatoes or even tomato juice? Never fear as you can always rely on a couple of tins of tomatoes to save the day, says Lorna Wing.

 

Swap tinned tomatoes for tomato juice to make a Bloody Mary.  Pass them through a sieve, then perk up with vodka or sherry, lemon juice, Worcestershire Sauce and Tabasco, or another hot chilli sauce, and serve over ice.

Stew equal quantities of tinned tomatoes and strips of fresh or jarred peppers in olive oil until soft, along with crushed garlic and seasoning.  Stir into scrambled eggs for a Mediterranean pipérade. Good scattered with crunchy croûtons.

Make a spicy Thai soup by whizzing tinned tomatoes and coconut milk in a processor until smooth. Pass through a sieve. Fry a finely chopped onion and some red curry paste in vegetable oil until soft. Add the tomato mixture, heat, add a spritz of lime juice and some chopped coriander.

Combine tinned tomatoes, crushed garlic, lemon juice or vinegar and olive oil in a processor with salt and pepper. Push through a sieve. Add herbs such as basil, chives, tarragon or oregano and use as a zesty sauce for pasta, a vinaigrette for salads or as a nicely chilled soup on a hot day.

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Food expert Lorna Wing teaches cookery online via WhatsApp to tech-savvy teens doing their Duke of Edinburgh’s Award, plus others wanting an essential life skill and kitchen confidence. Prue Leith, Rick Stein and Delia Smith all think what she’s doing is brilliant.

www.lornawingcookery.co.uk  020 8871 2507