Recipe Roundup

55 Great Recipes That Start With Whole Canned Tomatoes

Dust off that can of whole tomatoes in the back of your pantry—you're looking at dinner.
Photo of chicken paprikash recipe with potatoes and canned tomatoes on a platter with a spoon.
Photo by Chelsea Kyle, Food Styling by Kat Boytsova

Whole, peeled canned tomatoes are a pantry workhorse, more flexible than marinara and more flavorful than off-season tomatoes. We'll let you in a little secret, too: Any recipe that calls for crushed tomatoes or a can of diced tomatoes would also work as a canned whole tomato recipe: just slice the tomatoes or crush by hand (or whiz 'em in your blender) if you need those other versions. Of course, the tomatoes aren't a meal in themselves. So you're going to need some canned tomato recipes. And we can help with that...

  • Two bowls of pasta with chickpeas in red broth next to two silver spoons on a marble surface.
    Chelsie Craig
    1/55

    Brothy Pasta With Chickpeas

    Canned tomato recipes are even better when they lean on other pantry all-stars, like canned chickpeas and dried pasta. This velvety-rich broth feels extra-luxurious if you really take the time to cook the onions and garlic until very tender.

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  • Photo and Food Styling by Anna Stockwell
    2/55

    Lentil Bolognese

    Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    5/55

    Chicken Stew With Potatoes and Radishes

    This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

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  • Photo by Joseph De Leo, Food Styling by Sean Dooley
    6/55

    My Mother's Butter, Tomato, and Onion Sauce

    The classic, beloved Marcella Hazan pasta sauce is made with just four ingredients and couldn't be easier.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    7/55

    Sunday Stash Marinara Sauce

    This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

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  • Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich
    8/55

    Chicken and Tomato Stew With Caramelized Lemon

    Have you ever combined canned tomatoes and lemons? This recipe proves it's a delicious combo. Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

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  • Photo by Alex Lau
    9/55

    Carla's Tomato Soup

    This soup recipe can handle any modifications that you need to make: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

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  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    10/55

    Our Favorite Spaghetti and Meatballs

    Want to show someone you really care? Make them our ultimate spaghetti and meatballs.

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  • Photo by Marcus Nilsson
    13/55

    Pork Shoulder Braciola with Ragù

    It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

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  • Alex Lau
    14/55

    BA's Best Eggplant Parmesan

    Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.

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  • Photo by Marcus Nilsson
    15/55

    Lobster Fra Diavolo

    Celebrating a birthday or anniversary at home? If you happen to have access to lobster and you've got some whole canned tomatoes, this spicy, rich, Italian-American classic could be yours.

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  • Photo by Alex Lau
    16/55

    Stuffed Shells with Marinara

    This is comfort food at its finest: pasta shells, stuffed with creamy ricotta and dressed with a classic, simple marinara. It's reason enough to keep canned tomatoes in your cupboards.

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  • Photo by Michael Graydon & Nikole Herriott
    25/55

    Rock Shrimp Pasta With Spicy Tomato Sauce

    Add ready-peeled shrimp to tomato sauce spiked with fennel and chiles for a fast and flavorful weeknight dinner.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    26/55

    Four-Cheese Manicotti

    Layer ricotta-stuffed noodles with cheesy bechamel and marinara for a fancy baked pasta that you’ll be dreaming about all week.

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  • Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
    31/55

    Braised Artichokes with Tomatoes and Mint

    All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side. You'll need anchovies, fresh artichokes, garlic, mint, and canned tomatoes.

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  • Photo by Alex Lau
    32/55

    Sausage Meatball Sandwiches

    We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.

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  • Photo by Ditte Isager
    33/55

    Spaghetti With Mussels and White Beans

    This canned tomato recipe gets elegant thanks to a few pounds of mussels, white beans, and spaghetti.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    34/55

    Baked Stuffed Shells

    Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

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  • Photo by Eva Kolenko
    37/55

    Tomato and Cannellini Bean Soup

    You're going to want to keep making this wholesome soup over and over. So you might as well stock your pantry with dried white beans, canned tomatoes, and sherry vinegar.

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  • Michael Graydon + Nikole Herriott
    38/55

    The Ultimate Bolognese Sauce

    Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.

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  • Photo by Romulo Yanes
    45/55

    Chilaquiles with Fried Eggs

    This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. Feel free to use storebought chips instead of the homemade ones.

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  • Photo by Julian Broad
    46/55

    Pasta All'Amatriciana

    Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

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  • 47/55

    Homemade Ketchup

    Now might be the perfect time to make your own ketchup. All you need is canned tomatoes, some spices, and a little brown sugar and apple cider vinegar.

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  • Lara Ferroni
    48/55

    Turkey Meatball Garlic Bread Heroes

    Heroes, hoagies, subs, grinders—regardless of what you call them, we guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce.

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  • Photo by Christopher Testani
    51/55

    Kale Minestrone With Pistou

    A dollop of pistou, France's answer to pesto, adds brightness to this soul-satisfying soup.

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  • Lisa Hubbard
    52/55

    Cioppino

    You can use pretty much any seafood you've got in this classic San Francisco dish. It'll all mingle nicely with the canned tomatoes, fennel, and white wine.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry
    53/55

    Trenton Tomato Pie Pizza

    This simple pizza recipe is inspired by a classic pie served in Trenton, New Jersey. You'll need whole canned tomatoes, which you'll crush by hand and drain in a colander.

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  • Photo by Gentl & Hyers
    54/55

    Sunday Sauce with Sausage and Braciole

    Save this meaty sauce for a lazy weekend: it takes all day to make but it's well worth the wait.

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  • Photo by Romulo Yanes
    55/55

    Greek-Spiced Baked Shrimp

    We love to keep shrimp in the freezer for meals like this. Canned tomatoes make for a saucy dish that has a hint of allspice in the mix, and tangy feta on top.

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