Take One Tin is a recipe book that reinvents store cupboard essentials, namely the humble tin. Take One Tin contains 80 recipes that each have a tin at its core. Tinned food is under-appreciated, overlooked and sometimes look down upon. But tins are an amazing pantry staple you will find in anyone’s pantry. They’re universal, budget friendly and convenient – not to mention, the pandemic food item to have on hand, as they last long.
With Take One Tin, Lola Milne shows you how versatile tins are and how to turn any tin into a delicious meal. And I mean any tin! There’s beans and pulses, vegetables, fish and fruit – each turned into a delicious meal you’d never thought could have come from a tin. The recipes are budget friendly, simple, healthy, mostly under 10 ingredients and aside for the chapter on fish tins, are completely vegetarian (and mainly vegan). Paging through the book, I was inspired to use more tins and got some ideas of what to make with the tins I keep pushing to the back of my pantry.
The recipe I chose to share was that of Sticky Potatoes with Spicy Tomato Sauce. She roasts her potatoes in Marsala which makes them sticky – but you can also use vegetable stock. The hero of the dish however, was the spicy tomato sauce. It’s made from canned tomatoes, a can I always have in my pantry. But while I often use it in curries or soups, I have never really turned it into a sauce. She does, and with a few small additions and some cooking, it becomes thick and flavourful. You can use it to dip roasted veggies into, spread it onto a pizza or use it as a pasta sauce.
Sticky Potatoes with Spicy Tomato Sauce from Take One Tin
Ingredients
- 2 large baking potatoes cut into 8 long wedges
- 2 cloves garlic
- 2 tablespoon olive oil
- 2 sprigs fresh Rosemary
- 100 ml marsala win / vegetable stock / water
- salt and pepper
Spicy Tomato sauce
- 1 tablespoon olive oil
- 1 clove garlic sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 400g tin chopped tomatoes
Instructions
- Preheat the oven to 200C.
- On a large oven tray, toss the potatoes with the garlic cloves (bashed with the skin on), the olive oil and the rosemary and then season. Roast in the oven for 30 minutes
- Add the marsala (or stock/water) and roast for a further 15-30 minutes. Until the potatoes are fully cooked and crispy on the outside.
- While the potatoes are roasting, make the tomato sauce. Heat the olive oil in a small pot and add the sliced garlic, oregano and chilli flakes. Cook for a minute or so, then add the tomatoes. Season, bring to boil and cook for 15 minutes on a medium-high heat.
- Blitz the sauce with a stick blender until smooth.
- Serve the sticky potatoes with tomato sauce.
Take One Tin was given to us by Jonathan Ball Publishers and is available here. Jonathan Ball Publishers nor the author approved or reviewed this piece prior to publication. Opinions + images are our own. Recipe is reprinted with permission.
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