chopped tomatoes

This is a simple and tasty pasta recipe - perfect for students. Add more or less chilli to taste.

Penne with spicy tomato and mozzarella sauce

olive oil

onion, finely chopped

garlic cloves, finely chopped

red chilli, seeds removed, finely chopped

tin chopped tomatoes

splash red wine vinegar

tomato purée

Tabasco sauce,

tsp sugar

basil leaves, torn

ball fresh buffalo mozzarella, crumbled

Parmesan,

salt and black pepper

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Butternut squash casserole

onion,sliced

garliccloves, crushed

cumin seeds

paprika

sweet potato,cubed

red pepper,deseeded and chopped

butternut squash(about 550 grams/1lb 4 ounces), peeled and chopped

can chopped tomato

red wine

vegetable stock

bulgur wheat

spoonfuls Greek yogurt

cheddarcheese

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

A comforting veggie main packed with rich Italian flavours

Gnocchi & tomato bake

onion,chopped

red pepper,deseeded and finely chopped

garlic clove,crushed

tomatoes

pack gnocchi

basil leaves,torn

Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.

Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.

Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.

Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

This is a really easy pasta sauce recipe - vary the flavour by adding different ingredients (see Top recipe tip below).

Each serving provides 112kcal, 2.5g protein, 11.5g carbohydrates (of which 11g sugars), 6g fat (of which 0.8g saturates), 2g fibre and trace salt.

Tomato pasta sauce

tbsp extra virgin olive oil

onion,

garlic cloves, crushed

½ tsp dried chilli flakes

tsp balsamic vinegar

basil

Salt and black pepper

Parmesan, (optional)

can chopped tomatoes

These moreish meatballs are super easy to make, top them with a simple tomato sauce and stir in some spaghetti for a quick midweek meal.

Easy spaghetti and meatballs

beef mince

breadcrumbs

herbs

garlic

vegetable oil

salt and pepper

tsp caster sugar

150 grams/5½oz spaghetti

Lisa Faulkner shows how to make easy spaghetti and meatballs for a romantic dinner.

Meatballs with tomato sauce

Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)

Sausage pasta

pork sausages

tsp chilli powder

short pasta

Put a large pan of water on to boil.

Heat 1 tbsp olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.

Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

Simple, beautiful and rustic, this dish originates from San Fele in the Basilicata region of southern Italy. The name essentially means stretched pasta with pangrattato (crispy breadcrumbs), but I’ve added an ingredient that’s unique to the region – a sweet, dried pepper known as peperone crusco (Senise), which are picked, hung and dried, and have long been integral to many local dishes. Toast them back to life in a hot pan, then chop and scatter them through your pangrattato for something truly special. A joy to eat.

Danny Devito's family pasta

durum wheat flour

kg ripe tomatoes

peperoni cruschi (dried Senise peppers)

extra virgin olive oil

I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!

Fish in crazy water

spring onions

fennel

carrot

200 g ripe mixed-colour cherry tomatoes

½ a fresh red chilli

olives (stone in)

x 350 g whole round fish

mixed fresh soft herbs (30 grams)

150 g Greco di Tufo white wine

lemon

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Moroccan lamb

lamb neck fillets,

cinnamon

tomato

tbsp finely chopped parsley, plus extra to serve

Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.

Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish. Even meat eaters will love it.

Mushroom curry

mushrooms

garlic cloves, thinly sliced

ginger,

white onion, thinly sliced

red chilli, thinly sliced

tsp turmeric

tsp ground fenugreek seeds

tsp black mustard seeds

tsp mild curry powder

ripe tomatoes, roughly chopped, tomatoes

mango chutney

coconut milk

paneer, chopped

brown basmati rice, coriander leaves & lime wedges, to serve

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5348771529001-5981831265001

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

Spinach & ricotta cannelloni

tbsp caster sugar

tbsp red wine vinegar

basil leaves

tubs mascarpone

tbsp milk

parmesan (or vegetarian alternative), grated

x 125 grams balls mozzarella, sliced

spinach

x 250 grams tubs ricotta

nutmeg

dried cannelloni

First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.

Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.

Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

A classic spaghetti Bolognese recipe with homemade Bolognese sauce and tender beef. Ready in only 50 minutes this spag Bol is the ideal midweek dinner for four...

Spaghetti Bolognese

onions,

garlic clove,

lean minced beef

mushrooms, sliced

oregano herbs

tomatoes tomatoes

beef stock

1tbsp tomato ketchup

Worcestershire sauce

spaghetti

An interesting take on a reliable family favourite.

Spaghetti bolognese frittata

celery stalk, finely chopped

tomato paste

(375 milliliters) Massel beef stock

spaghettini, roughly broken

(60 milliliters) thickened cream

eggs

basil leaves, roughly chopped

Mixed salad leaves,

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

Tofu & spinach cannelloni

onion

pine nuts

bag spinach

grated nutmeg

pack silken tofu

pack fresh lasagne sheets

Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.

Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.

Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.

Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Superhealthy pizza

flour

sachet easy-blend dried yeast

milliliters water

cherry tomatoes

courgette

mozzarella

capers

green olives

parsley

Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.

Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

This healthy side dish gives Mediterranean flavour to grilled chicken or chops

Italian butter beans

tin chopped tomato

tins butter beans

Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

In many Italian-American households, Sunday means there’s red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also <a href="https://cooking.nytimes.com/recipes/1022972-sunday-sauce">make in a slow cooker</a>) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.

Top 35 chopped tomatoes recipes from across the web

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

Top Tags

Penne with spicy tomato and mozzare...

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Gnocchi & tomato bake

Tomato pasta sauce

Gnocchi & tomato bake

Easy spaghetti and meatballs

Sausage pasta

Danny Devito's family pasta

Fish in crazy water

Moroccan lamb

Mushroom curry

Spinach & ricotta cannelloni

Spaghetti Bolognese

Spaghetti bolognese frittata

Tofu & spinach cannelloni

Superhealthy pizza

Italian butter beans

Sunday Sauce

Butter chicken recipe: the easy way...

Aubergine, tomato & Parmesan bake (...

Greek lamb with orzo

Spring minestrone soup with pesto

Ten-minute tomato soup

Greek roast lamb

Veggie shepherd's pie with sweet po...

Braised beef cheek and bay lasagne

Easy no-yeast pizza

How to make a tomato sauce

Shakshuka

Tomato rice

Classic tomato spaghetti

Mushroom bolognese

Vegan Crunchwrap Supreme

Tomato sauce for pasta

Helen’s goulash

Top 35 chopped tomatoes recipes from across the web

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

Top Tags

Penne with spicy tomato and mozzare...

Butternut squash casserole

Gnocchi & tomato bake

Tomato pasta sauce

Gnocchi & tomato bake

Easy spaghetti and meatballs

Sausage pasta

Danny Devito's family pasta

Fish in crazy water

Moroccan lamb

Mushroom curry

Spinach & ricotta cannelloni

Spaghetti Bolognese

Spaghetti bolognese frittata

Tofu & spinach cannelloni

Superhealthy pizza

Italian butter beans

Sunday Sauce

Butter chicken recipe: the easy way...

Aubergine, tomato & Parmesan bake (...

Greek lamb with orzo

Spring minestrone soup with pesto

Ten-minute tomato soup

Greek roast lamb

Veggie shepherd's pie with sweet po...

Braised beef cheek and bay lasagne

Easy no-yeast pizza

How to make a tomato sauce

Shakshuka

Tomato rice

Classic tomato spaghetti

Mushroom bolognese

Vegan Crunchwrap Supreme

Tomato sauce for pasta

Helen’s goulash

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