13 ways to use a whole can of tomato paste

Fresh Sicilian pasta (1/3 can)

This 20-minute pasta is almost as simple as it gets: throw the sauce’s ingredients into the blender, blitz until smooth, then pour over hot noodles. Get the recipe.

One pot pasta (1/3 can)

That’s right — you can throw all the ingredients into one pot for this one, and it’s ready to eat in just 25 minutes. Get the recipe.

Brit-style steak sauce (1/3 can)

Barbecued steak season isn’t far off, guys. Get the recipe.

Turkish pides (1/2 can)

In Turkey, breakfast isn’t just a meal — it’s an event, filled with savoury spreads, cheese-studded salads and stuffed flatbreads known as pide. Ground beef and lamb are both traditional choices, but you can swap in spinach and feta for a vegetarian take. Get the recipe.

Beef and beet borscht (1/2 can)

Celebrate warm food and sweater weather with this colourful bowl of soup – it’s pure comfort on a wintry day. Get the recipe.

Chipotle-garlic chicken pasta (1 can)

This saucy garlic-chicken pasta is what easy, weekday eats are all about. Pair with crusty french bread and red wine, and dig in. Get the recipe.

Pomegranate and spice beef wraps (1 can)

Simple lettuce wraps that add an extra dose of crisp veggies to your plate, and great Mediterranean flavours. Get the recipe.

Speedy spaghetti bolognese (1 can)

Make tonight pasta-night with a mouthwatering plate of saucy noodles. Uncork a bottle of red for the table, sit down and dig in. Get the recipe.

Mole braised beef short ribs (1 can)

Mole is a rich and complex Mexican sauce used to simmer various kinds of meat. This dish can be made up to 3 days in advance. Get the recipe.

Lentil soup with kale and sausage (1 can)

A hearty soup for the chilly, rainy days of spring. Get the recipe.

Homemade sugar-free ketchup (1 can)

Did you know one tablespoon of ketchup con­tains about a teaspoon of sugar? Here’s our fix. Get the recipe.

Braised beef roast with sauce (1 can)

A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender. Get the recipe.

Lentil bolognese

This recipe is one dish, two ways! Save the leftovers from tonight, and turn them into an amazing lentil ragu tomorrow night. Get the recipe.

This post is part of Spend It Better, a personal finance collaboration between Chatelaine and MoneySense about how to get the most for your money. You can find out more right here.

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