6 cans of tomatoes. Guy must be keen to promote the Irish Tomato industry

The most notable occasion when I had several dishes that tasted very similar to each other was at an Australian restaurant a couple of years ago when 3 curries were almost identical apart from the meat ingredient, chicken/goat whatever. I guess that came from the base.
In AIR cooking a number of separate bases are prepared - Madras, Butter, Vindaloo, Nut and so on and are much more intense in flavour than UK bases. Each base is used for a particular "family" of curries. That's all well and good if you order say a Madras, a Butter Chicken and a Vindaloo, but as happened to me if you order 3 that happen to be in one "family" you can get a sameness.
Point I'm making is that in the case of those 3 curries (forget exactly which ones) if they had been done on in a BIR kitchen they would no doubt all have tasted quite distinct despite the use of a common base, as more distinctive special ingredients would have gone into each finished dish. So "one base makes them taste all the same" is BS.