A tin of store cupboard tomatoes means you're 30 minutes away from lunch or dinner. Not all canned tomatoes are equal though; the tomato soup recipe below uses a tin of peeled plum tomatoes rather than chopped tomatoes, because whole tomatoes have a fuller flavour (riper tomatoes can be used in the canning process).

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Ready-chopped tomatoes have to be relatively firm so they don't go squishy when diced by machines, which is why, if you look closely, they are often paler in colour and even have the odd unripe orange or yellowish cube amongst them.

Whole peeled cherry tomatoes are also a good bet. Sainsbury's Taste the Difference brand have a deep flavour and nice, thick juice. Good quality tomatoes are properly peeled, are lovely dark red in colour and have a proper tomato flavour, not too acidic and with a hint of sweetness.

It’s worth paying for good quality tinned tomatoes: try several brands including Cirio and Napolina and you may find you prefer the flavour of one above the others, especially when they are the star ingredient in your recipe.

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WINTER TOMATO SOUP WITH QUICK SPRING ONION CORNBREAD

30 minutes, serves 2, easy

cornbread

polenta 50g

plain flour 100g

baking powder 1tsp

beaten egg 1

whole milk 125ml

natural yoghurt 50ml

melted butter 25g

grated mature cheddar 100g

spring onions 5, chopped

soup

olive oil

butter

onion 1, chopped

celery stick 1, chopped

garlic 2 cloves

plum tomatoes 1 x 400g tin

tomato purée 1 tbsp

veg stock 500ml

double cream 3 tbsp

creamed horseradish 1 tbsp

step 1

Heat the oven to 200C/fan 180C/gas 6. To make the cornbread, put the polenta, plain flour, baking powder, beaten egg, whole milk, natural yoghurt and melted butter
in a bowl and beat together.

step 2

Stir in grated mature cheddar and chopped spring onions and season. Brush a non-stick 18cm square brownie tin with olive oil and pour in the batter. Bake for 25-30 minutes until golden.

step 3

To make the soup, soften the onion, chopped celery stick and chopped cloves garlic in a knob of butter. Tip in the plum tomatoes, tomato purée and veg stock and season. Simmer for 15 minutes.

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step 4

Add the double cream and creamed horseradish, then whizz with a stick blender until smooth. Serve sprinkled with extra chopped spring onions and the cornbread.

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