canned tomato

Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese

The Ultimate Tomato Sauce Recipe by Tasty

oz canned whole tomatoes, 2 cans

garlic

olive oil

unsalted butter

onion,

kosher salt,

pepper,

anchovies,

red pepper flakes

tomato paste

dry red wine

water

lb spaghetti,

cheese,

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Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.

Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.

Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.

Add the red pepper flakes and stir to combine.

Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).

Add the wine and cook for about 1 minute, just to burn off the alcohol.

Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.

Reduce the heat to medium-low and cook the sauce for 1½–2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.

Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.

To serve, cook the spaghetti in a large pot of salted boiling water.

Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.

https://vid.tasty.co/output/104084/landscape_480/1533235347

Here's what you need: salt, spaghetti, extra virgin olive oil, garlic, red chili flakes, fresh parsley

Spaghetti With Garlic And Oil Pasta Recipe by Tasty

salt,

spaghetti

extra virgin olive oil

garlic,

red chili flakes

parsley,

Bring a large pot of salted water to a boil.  Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.

Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.

Add the chile flakes and cook for another minute.

Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.

https://vid.tasty.co/output/98211/landscape_480/1528823656

This traditional Italian recipe is the best way to use up those canned tomatoes.

Penne all’arrabbiata recipe

onion, finely chopped

garlic cloves, finely chopped

(80 milliliters) white wine

cherry tomatoes

oregano

lemon

penne,

tsp dried chilli flakes (optional),

Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese

Cacio e Pepe (Spaghetti with Cheese and Pepper) Recipe by Tasty

black pepper

oz grated parmesan cheese, or pecorino romano cheese

Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.

Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.

Toss in the cooked pasta. Reduce the heat to low.

Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.

Quick Pomodoro Sauce

tomatoes

garlic cloves, chopped

sugar

Kosher salt

Bon Appétit

Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.

DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.

Vegan Pasta alla Vodka (Sorta)

cashews

extra-virgin olive oil,

garlic cloves,

½ tsp. crushed red pepper flakes

lb. short, chunky pasta (such

vodka

Torn basil leaves (for serving)

Vegan Parmesan (for serving; optional)

lemon,

If I were going to nominate one nut as vegan MVP, it would be the mighty cashew (sorry, almond). When soaked in hot water and blended at high speed, cashews lend their fattiness to make luxurious, creamy sauces that—thanks to the nut’s neutral flavor—blend into the background in the best way possible. Here that cashew cream is married with tomato (a combination of whole canned tomatoes and paste) for a fruity, tangy sauce reminiscent of pasta alla vodka. Just as in the original, the alcohol brightens the rich dish and enhances the tomatoes’ fruitiness.
The key to making the smoothest sauce possible is to blend the soaked cashews with water on their own before adding the tomato mixture. While it is possible to make this sauce in a food processor, a high-powered blender is going to give you the glossiest, least-grainy sauce.

Place ¾ cup raw cashews in a blender, preferably high-powered. Pour boiling water over to cover and let soak 30 minutes. (If you set the cashews aside and then prep and measure all of the remaining ingredients, they should be ready to go right on time!)

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium heat. Add 1 large onion, thinly sliced, and 5 garlic cloves, coarsely chopped, season with kosher salt, and cook, stirring often, until softened and onion is translucent, 5–7 minutes. Add ½ tsp. crushed red pepper flakes and cook, stirring to release flavor, 30 seconds. Add one 4.5-oz. tube or ½ cup double-concentrated or regular tomato paste and cook, stirring often and reducing heat if needed, until it starts to stick to bottom of pot but is still bright red in color, 3–4 minutes. Add one 14.5-oz. can whole peeled tomatoes and cook, stirring occasionally and crushing tomatoes with spoon, until thickened slightly and starting to stick to bottom of pot, about 5 minutes.

When tomato sauce is nearly done, cook 1 lb. short, chunky pasta (such as rigatoni, conchiglie, or casarecce) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

Drain cashews and return to blender. Add 1 cup fresh water and blend on high until smooth and creamy (you can’t overblend, so really go for it!). Add tomato sauce and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and blend until smooth. Return sauce to pot and set over low heat to keep warm.

When pasta is about 2 minutes from being done, stir ¼ cup vodka into sauce. Increase heat to medium-low and bring to a simmer; cook off alcohol, about 1 minute.

Transfer pasta to sauce (it’s okay if some water clings to the noodles) and add ½ cup reserved pasta cooking liquid. Reduce heat to low and cook, stirring and adding more pasta cooking liquid ¼ cup at a time as needed, until pasta is coated in sauce, about 2 minutes; season with salt. (Note: This pasta stiffens as it sits. To refresh the pot for a second—or third—helping, stir in more reserved pasta cooking liquid to loosen.)

Divide pasta among bowls and top with torn basil leaves and vegan Parmesan (if using). Season with freshly ground black pepper and drizzle more oil over. Serve with lemon wedges for squeezing over.

French Lentil Soup

Extra-virgin olive oil

onions

celery celery leaves

carrots

vegetable broth

lentils, rinsed, drained

Balsamic vinegar (optional)

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

Cheesy Tomato Beans With Broccoli Rabe

anchovy

Tbsp. double-concentrated tomato paste

½ tsp. crushed red pepper

broccoli rabe, trimmed,

Kosher salt, freshly ground pepper

cannellini (white kidney)

mozzarella

Parmesan and toasted country-style bread (for serving)

The duo of double-concentrated (read: extra flavorful) tomato paste and cooked-down canned whole peeled tomatoes brings stewed-all-day flavor to this under-an-hour skillet dinner. Call them pizza beans with a dose of greens.

Cook garlic and 3 Tbsp. oil in a large ovenproof skillet over medium, reducing heat as needed to keep garlic from burning, until golden brown, 6–8 minutes. Add anchovies, tomato paste, and ½ tsp. red pepper flakes.

Cook, stirring with a wooden spoon, until tomato paste is darkened in color and anchovies are dissolved into mixture, about 2 minutes.

Add broccoli rabe to skillet and stir to coat; season with salt and pepper. Cook until broccoli rabe leaves are wilted and stems begin to soften, 6–8 minutes. Mash garlic cloves with spoon and stir into broccoli rabe to incorporate. Add tomato pieces and cook until broccoli rabe is tender and almost all of the liquid from tomatoes is evaporated (it should look more like a paste than a sauce), 8–10 minutes. Add beans, reserved tomato liquid, and ¼ cup water and stir to combine; season with more salt and pepper. Bring to a simmer and cook until beans are warmed through and flavors have melded, about 5 minutes.

Heat broiler. Evenly scatter mozzarella over bean mixture and transfer skillet to oven. Broil until cheese is melted, bubbling, and browned in spots, about 2 minutes (watch carefully so cheese doesn’t burn).

Serve beans, topped with Parmesan and more oil and red pepper flakes, with toast alongside for dipping.

Taking the time to cook out and concentrate each wave of ingredients (slowly rendering the pancetta, gently toasting the garlic, and letting the tomatoes get concentrated and jammy) puts three pots’ worth of flavor in one.

Clams Arrabbiata

Tbsp. extra-virgin olive oil

pancetta (Italian bacon), chopped

garlic cloves, thinly sliced

¾ tsp. crushed red pepper flakes

clams,

ditalini (about 1 cup)

basil leaves

Country-style bread (for serving)

Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.

Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time.

Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot.

Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping.

Reinvent taco night with these meatballs and tortilla chips.

Chilli con carne meatballs with smoky veg and beans recipe

beef mince

onion, grated, excess liquid squeezed out

egg, lightly beaten

(70 grams) stale sourdough breadcrumbs

tbs each smoked paprika, ground cumin & ground coriander

vegetables

tbs chipotle chillies in adobe sauce

garlic cloves, crushed

beer

can chopped tomatoes

can beans, drained and rinsed (we used black beans

cheese

Sour cream, to serve

tortillas,

tsp smoked paprika

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6263479582001&=domain=del

5348771529001-6263479582001

Quick, spicy, filling, and made mostly of pantry ingredients, this chili-tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but, if we're being honest, salty, crunchy Fritos will probably taste better. 

Vegetarian Bean Chili

white onion

cilantro

chipotle chiles

pinto beans

chili powder

Tbsp. Diamond Crystal

lime

avocado

sour cream

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, and/or sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but if we're being honest, salty, crunchy Fritos will probably taste better.

Prep your ingredients: First, finely chop 1 large white onion. Cut in half from top to bottom. Trim top, then peel onion skin and first tough layer; discard. Leave root end on. Make slices parallel to cutting board, starting close to the board and moving upward. Then make slices lengthwise from top of onion to root end. Slice across onion, again from top to bottom, and you’ll come away with nice little cubes. Run your knife through once more if any pieces are too big. You should have about 2 cups chopped onions. Set aside 2 Tbsp. for serving.

Smash, peel, and finely chop 6 garlic cloves. Separate leaves from stems from ½ bunch cilantro. Coarsely chop leaves; set aside for serving. Finely chop stems. Using a fork, pull 1 chipotle chile from can, then finely chop until a paste forms. Transfer to a small bowl, along with 1 tsp. adobo sauce from can. Add ¼ cup tomato paste. Drain and rinse 2 15-oz. cans pinto beans.

Heat ¼ cup extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, cilantro stems, and 2 tsp. chili powder and cook, stirring frequently, until onion is starting to soften, 5–6 minutes. Add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to bottom of pan, 2–3 minutes.

Add 1 28-oz. can fire-roasted tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, 8–10 minutes.

Add beans, 1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt, and 5 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until soup has reduced slightly and flavors have melded, 30–35 minutes. Mash about one-quarter of beans with the back of a wooden spoon or potato masher—this will make the soup thicker and creamier. Stir in 1 cup Fritos (or 1 cup crushed tortilla chips) and cook, stirring occasionally, until softened, 1–2 minutes. Squeeze in juice of 1 lime half, then taste for salt (you may need to add as much as 2 tsp.).

Cut remaining 1 lime half into 4 wedges. Slice 1 avocado in half, carefully remove pit, then crosshatch flesh in its shell. Scoop out flesh with a spoon.

Divide soup among bowls. Top with ½ cup sour cream, avocado, reserved cilantro leaves and chopped onion, and remaining ½ cup Fritos. Season with pepper.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup. 

Tomato Grilled-Cheese Soup

(½ stick) unsalted butter, plus ½ cup (1 stick)

red onion, chopped

28-oz. cans crushed fire-roasted tomatoes

thyme

bay leaf

heavy cream

Pullman loaf

cheddar, grated

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Heat 4 Tbsp. butter in a Dutch oven or medium stockpot over medium heat. Add onion and cook, stirring often, until softened and lightly browned around the edges, 8–10 minutes. Season with salt and pepper. Add tomato paste and cook, stirring to coat onion, until tomato paste is slightly darkened in color, about 2 minutes. Add canned tomatoes, vegetable broth, thyme, bay leaf, and sugar and bring to a simmer. Season with salt and pepper and cook until flavors are melded, 35–40 minutes. Remove from heat and stir in cream. Remove thyme stems and bay leaf and let cool slightly. Working in batches, purée in a blender until smooth.

Heat a dry skillet, preferably cast-iron, over medium heat. Dividing evenly, spread room-temperature butter over bread slices. Top unbuttered side of 8 slices with cheddar, dividing evenly. Top with remaining bread, buttered side up, and cook, turning once, until bread is golden brown and cheese is melted, about 3 minutes per side. Cut sandwiches into soldiers and serve alongside hot soup for dipping.

Spaghetti squash sheds its reputation for being bland and watery in this baked ziti-inspired dish, in which it's smothered in flavorful tomato sauce and blanketed under a layer of melty cheese.

Baked Ziti-Style Spaghetti Squash

spaghetti squash

garlic cloves, smashed

¼ tsp. crushed red pepper

Parmesan,

mozzarella,

basil

In a surprise to absolutely no one, spaghetti squash—unfairly maligned as bland and watery—tastes amazing when smothered in flavorful tomato sauce and blanketed under a layer of melty cheese. Here the tomato sauce cooks in the oven at the same time the squash roasts; combine the two, return the dish to the oven, and you’ve got a hands-off dinner with minimal cleanup. Serve this with bread and a green salad one night, then mix leftovers into pasta for “noodles” on noodles the next.
Halving the squash crosswise is a tip we learned from cookbook writer and food blogger Alexandra Stafford; it involves easier (and safer!) knife work and results in longer, more noodle-like strands. The bake time of the squash depends on the squash itself—anecdotally and with no scientific backing, I’ve found that smaller, yellower spaghetti squashes tend to cook faster and taste better. —Sarah Jampel

Heat oven to 425°. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Place squash on baking sheet and drizzle with oil; rub to coat. Season with salt and black pepper. Turn cut side down and bake until a paring knife easily pierces skin and squash collapses easily under the pressure of tongs, 40–60 minutes, depending on your squash.

Meanwhile, place tomatoes in a 3-qt. baking dish (any shape, such as an oval or a 13x9" rectangle works!) and squish with your hands to break tomatoes apart. Add garlic, sugar, ¼ cup oil, ¼ tsp. crushed red pepper flakes, ¼ tsp. kosher salt, and season with black pepper; stir to combine. Bake, stirring once or twice, until sauce thickens slightly and is bright red and bubbly, 35–40 minutes. Using a rubber spatula or spoon, coarsely mash garlic and any tomato pieces.

Let squash cool slightly, then, using a fork, tease out flesh; discard skin. Add to baking dish with tomato sauce along with Parmesan. Stir to combine, breaking up squash further into strands. Season with salt and top with mozzarella.

Return baking dish to oven and bake squash until cheese is melted, 5–7 minutes.

Heat broiler. Broil, watching closely, until cheese is bubbly and browned, 1–2 minutes. Top with basil, more crushed red pepper flakes, and black pepper.

Top 32 canned tomato recipes from across the web

The most viewed canned tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Ultimate Tomato Sauce Recipe by...

Spaghetti With Garlic And Oil Pasta...

Penne all’arrabbiata recipe

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Quick Pomodoro Sauce

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French Lentil Soup

Cheesy Tomato Beans With Broccoli R...

Clams Arrabbiata

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Tomato Grilled-Cheese Soup

Baked Ziti-Style Spaghetti Squash

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Stuffed Squid

Top 32 canned tomato recipes from across the web

The most viewed canned tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Tomato Sauce Recipe by...

Spaghetti With Garlic And Oil Pasta...

Penne all’arrabbiata recipe

Cacio e Pepe (Spaghetti with Cheese...

Quick Pomodoro Sauce

Vegan Pasta alla Vodka (Sorta)

French Lentil Soup

Cheesy Tomato Beans With Broccoli R...

Clams Arrabbiata

Chilli con carne meatballs with smo...

Vegetarian Bean Chili

Tomato Grilled-Cheese Soup

Baked Ziti-Style Spaghetti Squash

Sheet-Pan Corn Pizza With Kimchi an...

Tomato-Braised Rotisserie Chicken

Broken Meatball Lasagna

Spicy Tofu Scramble With Tomato and...

Vegetarian Bean Chili

Vegetable Soup

Sloppy Joe Shirred Eggs With Spinac...

Ribollita with Italian Sausage

Sunday Sauce with Sausage and Braci...

Tuna Linguine With Tomatoes, Olives...

Easy Spinach Lasagna

Rigatoni with Shrimp in Tomato and ...

Baked Eggs and Greens in Harissa To...

Vegetarian Skillet Chili

Fried Cheese and Chickpeas in Spicy...

Texas Beef Brisket Chili

Baked Orzo with Shrimp, Tomato Sauc...

Braised Lamb Shoulder with Fennel a...

Stuffed Squid

The most viewed canned tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine