Season with salt. Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil leaves, a pinch of salt and extra olive oil. Serve immediately.

Over the years, Broadsheet has collected dozens of recipes powered by passata and its brethren, tinned tomatoes. Here we’ve collected ... s French- and Vietnamese-influenced ragout This warming stew ...

This summery fish stew has a tomato sauce laced with smoked paprika ... continuing with the recipe at a later date. Simply return the sauce to the boil, followed by a simmer, before adding the ...

Boil for 2 minutes to reduce the liquid. Add the tomato paste and cook for 2 minutes. Return the meat to the pot, add the tomatoes, cinnamon, cloves and allspice and season with salt and pepper.