Hugh Fearnley-Whittingstall has shared his top tip for elevating tinned tomatoes: buy whole plum tomatoes and crush them by hand. He advises against chopped varieties, which he says lack sauciness and oomph due to a poor flesh-to-juice ratio.
Fearnley-Whittingstall recommends simmering the crushed tomatoes for at least 10 minutes, and up to 30-40, to intensify sweetness and flavour. He adds garlic, olive oil, bay leaves or thyme, and a pinch of sugar to balance acidity.
He suggests pairing the reduced tomato sauce with bland starches like pasta, rice, potatoes, or polenta. For a simple supper, he offers a recipe inspired by Sardinian mazzamurru, using stale bread, mozzarella, and parmesan.
The recipe serves four and requires two tins of plum tomatoes, one small onion, two cloves of garlic, olive oil, and seasoning. The bread is layered with the tomato sauce and cheese, then baked until golden.
