Canned tomatoes are a pantry staple that can be used in a variety of quick and easy recipes. Whether you’re making a classic tomato sauce for pasta, a hearty soup, or a flavorful curry, canned tomatoes can add a burst of delicious flavor to any dish.
That’s why I’ve put together this list of 8 quick and easy recipes using canned tomatoes that are perfect for busy weeknights or lazy Sundays.
With these recipes, you can whip up a delicious meal in no time using ingredients that you probably already have on hand. From comforting soups to zesty Mexican-inspired dishes, these recipes are sure to satisfy your cravings and help you make the most of your canned tomatoes.
So, if you’re looking for some quick and easy meal ideas that are packed with flavor, look no further than this list of 8 recipes using canned tomatoes. With these simple and delicious recipes, you can enjoy a homemade meal any night of the week without spending hours in the kitchen. Let’s get cooking!
1. One-Pot Tomato Basil Pasta
Are you a fan of quick and easy pasta recipes that taste absolutely delicious? Well, if you are, then you are in luck because today I want to talk to you about the amazing One-Pot Tomato Basil Pasta recipe that is sure to blow your mind!
This recipe is the perfect option for those busy weeknights when you need to get dinner on the table fast. All you need is a few simple ingredients, a pot, and less than 30 minutes to make this mouth-watering dish. With canned tomatoes as the base, this recipe is both budget-friendly and incredibly flavorful.
The best part about this recipe is that everything is cooked in one pot, which means less time spent cleaning up after dinner. The pasta cooks directly in the sauce, allowing it to absorb all of the delicious flavors of the tomatoes, basil, garlic, and onion. Trust me; once you taste this delicious One-Pot Tomato Basil Pasta, it will become a regular on your weekly meal plan.
Ingredients:
- 12 oz. linguine pasta
- 1 can (15 oz.) diced tomatoes with liquid
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish
- Salt and pepper to taste
Instructions:
- In a large stockpot, combine linguine pasta, diced tomatoes, onion, garlic, red pepper flakes, oregano, basil, and vegetable broth. Drizzle olive oil on top and season with salt and pepper to taste.
- Bring the pot to a boil over high heat. Reduce heat to low and simmer for 10-12 minutes or until pasta is tender and most of the liquid has been absorbed.
- Remove from heat and serve immediately, garnished with Parmesan cheese. Enjoy!
2. Easy Homemade Tomato Soup
Today I’m excited to talk about one of my favorite comfort foods – Easy Homemade Tomato Soup! This recipe is not only delicious, but it’s also incredibly easy to make and perfect for those busy weeknights when you need a quick and satisfying meal.
What makes this soup so great? For starters, it’s made with canned tomatoes, which means you can enjoy the fresh taste of ripe tomatoes all year round. The tomatoes are simmered with onion, garlic, and a few simple spices until they’re tender and flavorful, and then blended until smooth and creamy.
To take your soup to the next level, consider adding a swirl of heavy cream or a sprinkle of fresh herbs like basil or parsley on top. It’s the perfect dish for a cold winter day or when you just need a little comfort food to brighten up your day.
So, if you’re looking for a quick and easy recipe using canned tomatoes, look no further than this delicious and satisfying Homemade Tomato Soup. Trust me, your taste buds will thank you!
Ingredients:
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (14.5 ounces) chicken or vegetable broth
- 2 tablespoons brown sugar
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup heavy cream
Instructions:
- Melt the butter in a large saucepan over medium heat.
- Add the onion and garlic, and sauté for 3-4 minutes, or until soft and translucent.
- Add the diced tomatoes (with their juice), chicken or vegetable broth, brown sugar, thyme, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the flavors have melded together.
- Use an immersion blender or transfer the soup to a blender or food processor, and blend until smooth.
- Stir in the heavy cream, and continue to cook the soup for another 5 minutes, or until heated through.
- Serve hot, with a drizzle of heavy cream or a sprinkling of chopped fresh herbs, if desired.
3. Chunky Vegetable and Tomato Sauce
Hey there, home cooks! Are you in need of a quick and easy dinner recipe that’s both healthy and delicious? Then you’ve got to try the Chunky Vegetable and Tomato Sauce recipe! This flavorful and hearty dish is made with canned tomatoes, a variety of fresh veggies, and a few simple seasonings that pack a punch of flavor.
What makes this recipe so special, you ask? Well, not only is it a great way to use up any vegetables you have on hand, but it’s also a healthier alternative to traditional pasta sauces. Plus, with just a few simple steps, you can have dinner on the table in no time!
Whether you’re a busy parent looking for a nutritious weeknight meal, or simply love trying new and exciting recipes, the Chunky Vegetable and Tomato Sauce recipe is a must-try dish that’s sure to please. So why not give it a try tonight and enjoy the fresh and delicious flavors of this easy-to-make dish? Trust me, your taste buds will thank you!
Ingredients:
- 1/4 cup (60 mL) extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6-7 large, ripe tomatoes, chopped
- 1/4 cup (60 mL) fresh parsley, chopped
- 2 tbsp (30 mL) fresh oregano, chopped
- 1/4 cup (60 mL) red wine (optional)
Instructions:
- In a large pot or dutch oven, heat the olive oil over medium heat.
- Add the onion and sauté for 5-7 minutes, until softened and lightly browned.
- Add the garlic and sauté for an additional minute.
- Season with salt and pepper.
- Add the chopped tomatoes, parsley, and oregano to the pot and stir to combine.
- If using, add the red wine and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 45-60 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have broken down.
- Remove from heat and let cool slightly.
- Using an immersion blender, blend the sauce until it reaches your desired consistency.
- Serve over pasta or use as a base for pizza sauce or other tomato-based recipes. Enjoy!
4. Spicy Tomato and Chickpea Stew
Let me tell you about a recipe that has quickly become a go-to in my household – Spicy Tomato and Chickpea Stew. This dish is not only quick and easy to make, but it’s also packed with delicious flavors and healthy ingredients.
As the name suggests, the recipe features canned tomatoes as its base, which are simmered with chickpeas, onions, garlic, and a blend of spices to create a hearty and satisfying stew. The dish is often served with a dollop of plain yogurt and a sprinkle of fresh cilantro to balance out the heat and add a pop of freshness.
What I love about this recipe is that it’s incredibly versatile – you can adjust the level of spiciness to your liking and add in other vegetables or proteins to make it your own. Plus, it’s perfect for meal prep or a quick weeknight dinner. If you’re a fan of bold and flavorful dishes that are easy to make, I highly recommend trying out this Spicy Tomato and Chickpea Stew recipe. Your taste buds (and your body) will thank you!
Ingredients:
- 1/4 cup (60 mL) extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6-7 large, ripe tomatoes, chopped
- 1/4 cup (60 mL) fresh parsley, chopped
- 2 tbsp (30 mL) fresh oregano, chopped
- 1/4 cup (60 mL) red wine (optional)
Instructions:
- In a large pot or dutch oven, heat the olive oil over medium heat.
- Add the onion and sauté for 5-7 minutes, until softened and lightly browned.
- Add the garlic and sauté for an additional minute.
- Season with salt and pepper.
- Add the chopped tomatoes, parsley, and oregano to the pot and stir to combine.
- If using, add the red wine and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 45-60 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have broken down.
- Remove from heat and let cool slightly.
- Using an immersion blender, blend the sauce until it reaches your desired consistency.
- Serve over pasta or use as a base for pizza sauce or other tomato-based recipes. Enjoy!
5. Slow Cooker Italian Chicken and Potatoes
Looking for an easy and delicious dinner recipe that can be prepared in just a few minutes? Look no further than this Slow Cooker Italian Chicken and Potatoes recipe – the 5th recipe on the list of 8 Quick and Easy Recipes using Canned Tomatoes!
This recipe is perfect for busy weeknights when you want a delicious and satisfying meal without having to spend hours in the kitchen. Simply add the chicken, potatoes, canned tomatoes, and Italian seasoning to your slow cooker, and let it cook low and slow until everything is tender and flavorful.
The canned tomatoes provide a rich and savory base for this dish, while the chicken and potatoes add heartiness and nutrition. Plus, with just a few simple ingredients and minimal prep work, this recipe is perfect for anyone who wants to enjoy a delicious and healthy meal without having to spend too much time in the kitchen. So, grab your slow cooker and get ready to enjoy a mouthwatering Italian-inspired dinner that everyone is sure to love!
Ingredients
- 4 large bone-in chicken thighs
- 4-5 medium-sized potatoes, peeled and cut into 1-inch cubes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup Italian salad dressing
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Season chicken thighs with salt and pepper.
- In a slow cooker, add the potatoes and top with the chicken thighs.
- In a medium bowl, whisk together the diced tomatoes, chicken broth, Italian salad dressing, basil, oregano, and garlic powder.
- Pour the tomato mixture over the chicken and potatoes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and potatoes are tender.
- Serve hot, garnished with chopped parsley, if desired.
6. Cheesy Tomato and Spinach Quinoa Casserole
Have you ever tried Cheesy Tomato and Spinach Quinoa Casserole? It’s a delicious and nutritious dish that’s perfect for a quick and easy dinner or meal prep for the week ahead.
This recipe is packed with flavor and healthy ingredients like canned tomatoes, spinach, and quinoa, which is a high-protein grain that’s gluten-free and full of fiber. It’s all baked together with gooey melted cheese on top for a comforting and satisfying meal.
The best part? This recipe uses canned tomatoes, which means you can whip it up any time of year with ease. Canned tomatoes are a pantry staple that are perfect for adding to soups, stews, and casseroles, and they’re packed with vitamins and antioxidants.
So why not give this Cheesy Tomato and Spinach Quinoa Casserole a try? It’s easy to make, full of healthy ingredients, and sure to become a new favorite in your meal rotation.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked quinoa, rinsed
- 1 cup vegetable broth
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the mushrooms, red bell pepper, and zucchini and continue to sauté until the vegetables are tender, about 10 minutes.
- Add the oregano, basil, salt, and black pepper and stir to combine.
- Add the quinoa, vegetable broth, and diced tomatoes to the skillet and stir to combine.
- Pour the mixture into a 9×13 inch baking dish.
- Cover the baking dish with foil and bake for 35 minutes.
- Remove the foil, sprinkle the cheese over the top of the casserole, and return to the oven.
- Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Enjoy!
7. Mexican Rice and Beef Skillet
Hey there! If you’re looking for a delicious and easy dinner recipe, you have to try the Mexican Rice and Beef Skillet! This recipe is the 7th in the list of 8 Quick and easy recipes using canned tomatoes, and it’s a real winner.
To make this dish, you’ll need some ground beef, canned tomatoes, rice, and a few other simple ingredients. The beef and rice cook together in a skillet with the canned tomatoes and some spices to create a flavorful and hearty meal.
One of the things I love most about this recipe is how easy it is to customize – you can add in any veggies you like to make it your own. I like to add in some bell peppers and onions for an extra pop of flavor and nutrition.
So why not give this Mexican Rice and Beef Skillet a try? It’s quick, easy, and sure to become a new favorite in your household!
Ingredients:
- 1 lb. ground beef
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tablespoon minced garlic
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes and green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Directions:
- Preheat the oven to 375°F.
- In a large skillet, cook the ground beef over medium-high heat until browned and no longer pink. Drain the excess fat.
- Add the onions, bell peppers, and garlic to the skillet and cook until softened.
- Add the canned tomatoes, chili powder, cumin, salt, black pepper, and cayenne pepper to the skillet. Stir well to combine.
- Add the cooked rice to the skillet and stir well to combine.
- Transfer the mixture to a 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving, if desired.
8. Creamy Tomato and Mushroom Pasta
Creamy tomato and mushroom pasta is the perfect recipe for when you’re craving something comforting and flavorful but don’t have a lot of time to spend in the kitchen. It’s quick and easy to make, but it tastes like it’s been simmering on the stove all day.
The combination of canned tomatoes and mushrooms creates a rich, savory sauce that’s perfect for coating your favorite pasta shape. The cream adds a touch of indulgence, making this dish feel a bit more special than your average weeknight dinner.
I love how versatile this recipe is – you can use any type of pasta you have on hand, and you can customize it with your favorite seasonings and toppings. I like to sprinkle mine with Parmesan cheese and fresh herbs, but you could also add some cooked chicken or shrimp for extra protein.
Ingredients:
- 12 ounces pasta
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- Salt and pepper
- Chopped fresh parsley, for garnish
Instructions:
- Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water, then drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and garlic; cook until mushrooms are tender, about 5-7 minutes.
- Stir in crushed tomatoes, heavy cream, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Add the cooked pasta and 1/4 cup of the reserved pasta cooking water to the skillet. Toss to combine, adding additional pasta cooking water if needed to thin out the sauce.
- Serve with chopped fresh parsley for garnish.
