Tinned tomatoes are one of the few tins I always have on hand. They’re incredibly versatile and can be added to everything from soups to stews to curries, for added flavour and sauciness. When The Tinned Tomatoes Cookbook landed on my desk and I flipped through it I knew it would be a well loved cookbook. However, I still find myself surprised at how good every recipe is. They’re insanely simple to make, use basic ingredients and come together quickly – and yet every single dish I’ve made is packed with flavour and instantly becomes a must repeat. 

Before you think every recipe uses a can of regular chopped tomatoes, think again. Right from the get go Samuel Goldsmith introduces you to the different varieties of tinned tomatoes and explains the differences and where to use them. Turns out I haven’t been buying tinned tomatoes right. I’m planning on making his roasted chicken this weekend and I’m excited to see how the tin of tomatoes makes the dish.

Dietary Notes


The 100 recipes contained within this cookbook run the gamut from meat-based to fish, vegan to vegetarian and everything in between. You’ll find something no matter your dietary preferences.

Best For


Savoury cooking and Anyone who wants delicious, easy and budget friendly everyday dishes.

Level of Cooking


Beginner. Recipes are super simple to make.

The Tinned Tomatoes Cookbook by Samuel Goldsmith

Fish and Red Pepper Traybake

This delicious fish tray bake made with just 10 simple ingredients from The Tinned Tomatoes Cookbook will become a favorite weekday dinner dish.
Course: Main Course
Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free
Make This for: Dinner
Servings: 4


  • 1 large onion chopped
  • 2 red peppers deseeded and chopped
  • 4 garlic cloves sliced
  • 3  tablespoons olive oil
  • 1 400g tin chopped tomatoes
  • 1 teaspoon dried mixed herbs
  • 75 grams black olives roughly chopped
  • 4 hake/cod fish fillets
  • salt and pepper to taste


  • Preheat the oven to 180C.
  • Put the onion, red peppers and garlic cloves into a roasting sheet pan and toss them with 2 tablespoons of olive oil. Roast in the preheated oven for 15 minutes, then mix up the vegetables and return the tin to the oven to roast for a further 10-15 minutes or until soft and slightly golden.
  • Pour the tomatoes over the vegetables, then mix in the dried herbs and olives and season well. Roast in the oven for 5 minutes.
  • Lay the fish fillets on top of the vegetables, gently pushing them down into the tomato sauce. Drizzle the remaining olive oil onto the fish and season the fillets on top. Roast for 12-15 minutes or until the fish is cooked through.
  • Scatter the chopped parsley over the fish. Serve with lemon wedges to squeeze over and some roasted potatoes or crusty bread alongside if you’d like.
Fish and Red Pepper Traybake from The Tinned Tomatoes Cookbook

The Tinned Tomatoes Cookbook by Samuel Goldsmith is published by Murdoch Books  and distributed in South Africa by Jonathan Ball Publishers. It is available here.

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