There’s no doubting the versatility of canned tomatoes. Crushed, diced or whole, a shelf-stable tin of these go a long way in the kitchen.

Sausage, cavolo nero and chickpea minestrone

Brigitte Hafner: My dad’s goulash, my way

Persian red lentil soup with tahini, beetroot and fried mint

Luca’s gnocchetti Sardi with pork and fennel sausage ragù, anchovy and mint
