Recipes with Canned Tomatoes

When tomatoes aren't in season, canned tomatoes can still yield rich, deep tomato flavor in a number of slow-simmered dishes, from Campbell's-style cream of tomato soup to ragù alla Bolognese. Want to know what brands we recommend? See a gallery of the best canned tomatoes »

Pasta with Spicy Tomato-Beer Sauce

Pasta with Spicy Tomato-Beer Sauce
Based on a dish served at Birrificio Italiano, a brewery and restaurant in Italy's Lombardy region, this puttanesca-style pasta sauce is enriched with Bibock, the brewery's bock-style beer.Marco Beltramo

Eggs Poached in Tomato Sauce

Eggs Poached in Tomato Sauce
This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. See the Eggs Poached in Tomato Sauce recipe »Penny De Los Santos

Ratatouille

Ratatouille
Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. You can substitute fresh tomatoes for canned, when in season.André Baranowski

Classic Meatballs

Classic Meatballs
"The meatballs were left on our porch in a Farberware pot with a loaf of Italian bread and a note that said: 'Figured you wouldn't have time to cook.'" Get the recipe for Classic MeatballsTodd Coleman

Pasta with Tomato Sauce and Eggplant (Pasta alla Norma)

Pasta with Tomato Sauce and Eggplant (Pasta alla Norma)
This simple pasta dish is made with tomatoes and eggplant.Todd Coleman

Tomato and Cheese Pie

Tomato and Cheese Pie
Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us the recipe. See Recipe For Tomato and Cheese Pie »Landon Nordeman

Soupe au Pistou (Provençal Vegetable Soup with Pistou)

Provençal Vegetable Soup with Pistou
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. See the recipe for Soupe au Pistou »Todd Coleman

Braised Celery and Tomato (Sedano e Pomodori Brasati)

Braised Celery and Tomato (Sedano e Pomodori Brasati)
Celery stalks' stringy fibers, often removed before cooking, here act as a brace to help the vegetable keep its shape through a long simmer. The result is a sweet and luscious side dish.Todd Coleman

Fish Balls in Tomato Sauce

Fish Balls in Tomato Sauce
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.Todd Coleman

Classic Tomato Soup

Classic Tomato Soup
Inspired by the sweet-salty pleasures of a BLT sandwich, this version of tomato soup starts with smoky bacon and gets better from there. It's comforting, savory, and goes brilliantly with grilled cheese.Anna Stockwell

Calamari with Potatoes and Peas

Calamari with Potatoes and Peas
Saveur kitchen assistant Alex Saggiomo shared his family's recipe for the classic Southern Italian dish, typically served for the Feast of the Seven Fishes. See the recipe for Calamari with Potatoes and Peas »Todd Coleman

Lasagne

Lasagne
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. See the recipe for Lasagne »Todd Coleman

Lobster Fra Diavolo

Lobster Fra Diavolo
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.Todd Coleman

Pasta con le Sarde

Pasta con le Sarde
Further proof that the Sicilians really know what's up when it comes to preparing sardines.Todd Coleman

Stuffed Calamari

Stuffed Calamari
Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.Todd Coleman

Ciorbă De Perisoare (Pork-and-Rice Meatball Soup)

Pork-and-Rice Meatball Soup
Ciorbă_ (from the Turkish çorba) is the Romanian name for a soup that has been soured -- in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth. See the recipe for Ciorbă De Perisoare (Pork-and-Rice Meatball Soup) »Landon Nordeman

Spaghetti all'Amatriciana

Spaghetti all'Amatriciana
This Italian pasta classic uses a slow-simmered tomato sauce infused with lots of bacon.
See the recipe for Spaghetti all'Amatriciana »
Todd Coleman

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)
The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.Todd Coleman

Chicken and Potato Stew (Guisada al Pollo)

Chicken and Potato Stew (Guisada al Pollo)
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. Get the recipe for Chicken and Potato Stew (Guisada al Pollo) »Todd Coleman

Tomato Sauce with Onion and Butter

Tomato Sauce with Onion and Butter
Simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking them with barely an occasional stir until they are reduced produces a deliciously concentrated sauce.Todd Coleman

Cream of Tomato Soup

Cream of Tomato Soup
Classic tomato soup gets brightness and body from crushed tomatoes; smoky depth from bacon; and a luxurious finish from a little crème fraîche. **See the recipe for Cream of Tomato Soup »**Todd Coleman

Spiced Chickpeas (Chana Masala)

Spiced Chickpeas (Chana Masala)
Chana masala is a simple chickpea stew with many variations, eaten by a multitude of people across India.Penny De Los Santos

Braciola

Braciola
This classic Italian-American dish is made from a lean cut of beef pounded thin, spread with a layer of grated cheese, fresh herbs, prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. See the recipe for Braciola »Todd Coleman

Classic Manicotti

Classic Manicotti
A little ham added to the ricotta filling for this classic baked pasta imparts an extra layer of richness.Landon Nordeman

Penne alla Vodka

Penne alla Vodka
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.Landon Nordeman

Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli
These tender ravioli are filled with spinach and cheese and topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.Maxime Iattoni

Couscous Royale

Couscous Royale
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.Landon Nordeman

Algerian Crepes (Mahjouba)

Algerian Crepes (Mahjouba)
A typical street snack in Algeria, these thick, flaky crepes are stuffed with a jammy tomato-based filling. Get the recipe »Todd Coleman

Kefta Tagine (Lamb Meatball and Egg Tagine)

Lamb Meatball and Egg Tagine
Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris. Get the recipe for Kefta Tagine (Lamb Meatball and Egg Tagine) »Landon Nordeman

Stewed Beans

Stewed Beans
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast.Penny De Los Santos

Tagliatelle Bolognese

Tagliatelle Bolognese
At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly.Matt Taylor-Gross

Pasta with Cauliflower in a Spicy Pink Sauce

Pasta with Cauliflower in a Spicy Pink Sauce
Earthy sweet cauliflower adds body to this comforting pasta baked in a comforting, spicy tomato-cream sauce. Get the recipe for Pasta with Cauliflower in a Spicy Pink Sauce »Tim Mazurek

Fried Pizza with Marinara Sauce (Pizza Montanara Starita)

Fried Pizza with Marinara Sauce (Pizza Montanara Starita)
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.Todd Coleman

Steakhouse Spaghetti Marinara

Steakhouse Spaghetti Marinara
Chefs at Omaha's Piccolo Pete's flavor the marinara sauce for their spaghetti with beef steak trimmings and pork and beef bones. See the recipe for Steakhouse Spaghetti Marinara »Ariana Lindquist

Rigatoni with Eggplant, Tomatoes, and Spicy Sausage

Rigatoni with Eggplant, Tomatoes, and Spicy Sausage
In this riff on classic pasta alla norma, spicy Italian sausage is added to pasta heavy with eggplant and sweet tomatoes.Helen Rosner

Tomato Pudding

Tomato Pudding
This satisfying side is made of homemade croutons, tomatoes, and pecorino cheese.Penny De Los Santos

Portuguese Tomato Soup with Poached Eggs (Sopa de Tomate)

Portuguese Tomato Soup with Poached Eggs (Sopa de Tomate)
Portuguese home cook Conceição Louro of Estremoz infuses tomatoes with smoky bacon and sausage in this rich tomato soup served with poached eggs.Todd Coleman

Red Rice

Red Rice
Perfect for soaking up the sauce from braised turkey in green mole, this rice dish gets its color and flavor from bright tomato salsa.Helen Rosner

Diablo Sauce

Diablo Sauce
This complex tomato-based dipping sauce, which makes a lovely accompaniment to steamed crab legs, presumably gets its name from its fiery hue and its mix of serrano peppers and spicy chile powder.Laura Sant

Hunter's Wife Chicken (Pollo alla Cacciatora)

Hunter's Wife Chicken (Pollo alla Cacciatora)
The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan's book Essentials of Italian Cooking (Knopf, 1992). Get the recipe for Hunter's Wife Chicken »Ingalls Photography