canned tomatoes

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Shakshuka With Feta

olive oil

onion,

red bell pepper, seeded and thinly sliced

garlic cloves, thinly sliced

cumin

sweet paprika

cayenne,

plum tomatoes

kosher salt,

black pepper,

feta, crumbled (about 1 1/4 cups)

eggs

cilantro,

sauce,

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

The robust flavors in the tomato sauce work well with a variety of  white fishes. <br/><br/>If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium’s list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the “Good Alternatives” list I recommend Mahi Mahi from United States waters.<br/><br/>

Greek Baked Fish With Tomatoes and Onions

fish fillets

Salt and pepper

lemon

extra virgin olive oil

onions,

garlic cloves, minced

tomatoes

sugar

cinnamon

tomato paste

dry white wine or red wine

flat-leaf parsley, chopped (about 1/2 cup)

Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.

Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.

Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don’t be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out — but, truthfully, more Parmesan or any firm, salted cheese will do.

Cheesy Eggplant and Rigatoni Bake

rigatoni

eggplants (about 1 1/2 pounds total), cut into 1-inch pieces

Kosher salt and black pepper

yellow onion, thinly sliced

red-pepper flakes

grated Parmesan (about 2 ounces)

mozzarella (about 1 pound)

basil

ricotta salata,

Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.

Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.

Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.

If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.

Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.

Chicken Paprikash

chicken thighs and drumsticks, or whole chicken legs

salt and black pepper

neutral oil, like canola

unsalted butter

garlic,

all-purpose flour

chicken broth, homemade or, if not, low-sodium

egg noodles

sour cream

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Steak & mushroom pie

vegetable oil

beef

brown onion, chopped

garlic cloves, crushed

plain flour

milliliters (1 cup) Massel beef stock

can Italian diced tomatoes

block frozen puff pastry, thawed

egg, lightly whisked

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This simple, savory sauce is rich with tomato flavor. A few basil stems — or whatever herbs you’ve got on hand — add a welcome aromatic note, and a little zip with a blender or food mill leave it with a smooth, silky texture. Use in <a href="https://cooking.nytimes.com/recipes/1021031-the-big-lasagna">lasagna</a>, pasta, pizza, or anywhere else you’d use a jar of store-bought marinara.

Simple Tomato Sauce

yellow onions, red onions or shallots

salt

peeled, diced, crushed or puréed tomatoes

tomato paste (optional)

red-pepper flakes (optional)

Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil. When the oil shimmers, add onions and a pinch of salt. Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes.

In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes. Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides. Add the water to tomatoes in bowl and set aside.

Once onions are soft and golden, add garlic and cook, stirring, until it threatens to turn golden, about 90 seconds. Add tomato paste, if using, and cook until color deepens, about 3 minutes. Add tomatoes and season with salt. If using, add basil stems and red-pepper flakes. Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes.

Taste and adjust seasoning with salt and add remaining 2 tablespoons oil. Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor. Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.

Make your own pasta sauce in your slow cooker and you will never buy a bottle again.

Slow-Cooker Turkey Cacciatore

(1kg) Steggles turkey shanks (with rosemary and garlic)

Massel chicken style liquid stock

oregano leaves, chopped

basil leaves

kalamata olives

fettuccine,

Slow-cooker turkey cacciatore

This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe.

Baked Ziti

yellow onion, finely chopped

salt and pepper

tomato purée or sauce

red pepper flakes (optional)

ricotta

heavy cream

Parmesan

ziti, rigatoni, penne, manicotti or other short, tubelike pasta

mozzarella,

Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.

Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.

Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.

Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.

Once tomato sauce is done, stir in reserved pasta water.

Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.

Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.

Let cool slightly before eating with a big green leafy salad.

This hearty paella has a spicy kick thanks to the chorizo sausage.

Paella

chorizo sausage (see note)

Lilydale Free Range Chicken Thigh, trimmed, cut into 5cm pieces

brown onion, finely chopped

red capsicum, finely diced

turmeric

white rice

can chopped Italian tomatoes

peas

flat-leaf parsley leaves, roughly chopped

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Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!

Aussie-style beef and salad tacos

coriander

paprika

cayenne pepper

Coles beef mince regular

can crushed tomatoes

jumbo taco shells

iceberg lettuce leaves, shredded

tomatoes,

Devondale Tasty Cheese Block (500 grams)

This spicy pork shoulder’s long-simmered flavor is one you’ll crave all season long. The browned pork shoulder braises with fire-roasted tomatoes, red wine and basil in the oven until it becomes fork-tender and breaks down into a rich ragù. The red-pepper flakes create a gentle heat, while basil adds sweetness. Serve over polenta or toss with tubed pasta, like penne or rigatoni. If serving with pasta, loosen the sauce with a little pasta cooking water to help the sauce coat the pasta.

Braised Pork All’Arrabbiata

pork

garlic cloves,

fire-roasted tomatoes

red wine

Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.

In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.

Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.

Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.

Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it’s evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.

A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with <a href="https://cooking.nytimes.com/recipes/1020284">braised goat</a> or other stewed meats, and a side of <a href="https://cooking.nytimes.com/recipes/1020283">fried plantains</a>.

Jollof Rice

red bell pepper, stemmed, seeded and roughly chopped

red onion, peeled and roughly chopped

ginger,

chile,

canola or other neutral oil

red onions, peeled, halved and thinly sliced

smoked paprika (optional)

rice

thyme

bay leaf

beef, chicken or vegetable stock

Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)

Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)

Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.

Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.

Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

With garlic for flavour, this tuna pasta meal is perfect for the whole family.

Spaghetti with tuna sauce

garlic

parsley

Italian tomatoes

Italian-style tuna

spaghetti

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This easy, delicious salsa is made with canned tomatoes in your food processor!

Homemade Salsa

(15 ounce) cans diced Fire-Roasted Tomatoes, undrained

Cilantro,

Onion,

Garlic,

Jalapeno,

tsp Cumin

Salt

Honey

Place all ingredients in a food processor.

Attach lid and pulse until salsa reaches desired...

Attach lid and pulse until salsa reaches desired consistency.

Taste and adjust seasoning as desired.

Refrigerate for at least an hour to allow...

Refrigerate for at least an hour to allow flavors to combine.

These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It&#039;s perfection in a bowl.

Top 40 canned tomatoes recipes from across the web

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