Recipe Roundup

43 Recipes to Use Up That Can of Crushed Tomatoes Lurking in Your Pantry

Let that can of crushed tomatoes inspire your dinner tonight.
Image may contain Food Pasta and Lasagna
Photo by Chelsea Kyle, Food Styling by Kat Boytsova
  • Detroitstyle pizza cut into six square slices.
    Photo by Antonis Achilleos
    1/43

    Detroit-Style Pizza

    Detroit-style pizza is a thick and rectangular, distinctive in that it has the sauce on top of the cheese, has particularly crispy edges, and is sometimes twice baked. You'll make the pizza sauce with crushed tomatoes, oregano, basil, garlic, and a touch of sugar.

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  • Photo by Dylan James Ho and Jeni Afuso
    2/43

    Speedy Skillet Ravioli Lasagna

    Thanks to a little help from a package of frozen ravioli and a can of crushed tomatoes, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    3/43

    Weeknight Beans on Toast

    This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens.

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  • Photo by Alex Lau
    4/43

    Curried Lentil, Tomato, and Coconut Soup

    Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    5/43

    Paneer Butter Masala

    The luscious sauce for this paneer dish is made with a can of crushed tomatoes, dried fenugreek leaves, cinnamon, ginger, and garlic. Serve the dish on top of rice, with a handful of toasted almonds.

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  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    6/43

    Quick Chicken Tikka Masala

    Tikka masala is all about the creamy tomato curry sauce. The crushed tomatoes make this much faster than your takeout tikka.

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  • Photo by Alex Lau
    7/43

    Red Sauce for Pizza

    With so few ingredients, this simple sauce is best when made with a really good brand of canned tomatoes.

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  • Photo by Marge Perry
    8/43

    Rigatoni with Meat Sauce

    This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan—it makes the pasta more flavorful.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    9/43

    Sunday Stash Marinara Sauce

    This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

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  • Photo by Alex Lau
    10/43

    Classic Cassoulet

    Does cassoulet seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    11/43

    Sunday Sauce with Braciole, Meatballs, and Sausage

    Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

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  • Photo by Dennis Prescott
    12/43

    Butter Chicken

    This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

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  • Alex Lau
    13/43

    BA's Best Eggplant Parmesan

    Make this layered dish of slow-roasted tomato sauce, meticulously breaded and fried eggplant, and bubbling, bronzed mozzarella for a special occasion—it’s worth it.

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  • Photo by Gentl & Hyers
    14/43

    Pasta e Fagioli With Escarole

    This hearty vegetarian dinner gets its punch of flavor from plenty of garlic and a Parmesan rind. The recipe calls for whole peeled tomatoes that you crush with your hands, but if you have a can of crushed tomatoes on hand, we'll forgive you for using it.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    15/43

    Chicken Stew With Potatoes and Radishes

    This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

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  • Photo by Alex Lau
    16/43

    Carla's Tomato Soup

    Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

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  • Photo by Francesco Tonelli
    17/43

    Braised Italian-Style Pot Roast

    To serve, shred this red wine– and tomato-braised beef into big chunks and spoon over polenta with a generous splash of the rich braising liquid.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    18/43

    Pasta al Pomodoro

    Sometimes simple is best. This easy tomato sauce proves that point.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    19/43

    Mueller's Classic Lasagna

    This is an old-school classic, layered with ground beef, noodles, ricotta, mozzarella, and Parmesan, and baked in a rectangular baking pan. 

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  • Photo by Dan Monick
    20/43

    Shawarma-Spiced Braised Leg of Lamb

    For this impressive (and massive) cut of lamb fit for Fred Flintstone, use crushed tomatoes and shawarma spices as braising liquid to break down the meat.

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  • Charles Masters, food styling by Sue Li
    21/43

    Cioppino Seafood Stew With Gremolata Toasts

    Feel free to use your favorite combo of seafood in this classic San Francisco fisherman's stew.

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  • Marcus Nilsson
    22/43

    Lasagna Bolognese

    When the weather gets cold outside, we turn to big cooking projects with supplies we've stockpiled. This lasagna bolognese works layers of noodles and rich tomato sauce and may just be exactly what we want when we're snowed in.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    23/43

    Penne alla Vodka

    If you like your sauce a little feisty, be generous with the crushed red pepper. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce.

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  • Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich
    24/43

    Chicken and Tomato Stew With Caramelized Lemon

    Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

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  • the new easy, photography by William Meppem
    27/43

    Chicken Bolognese with Crispy Oregano

    A great twist on classic bolognese; the secret to this simple dish is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.

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  • Michael Graydon + Nikole Herriott
    28/43

    Spiced Fava Bean Soup with Rice and Tomato

    This soup is perfect for those chilly spring days that make you think winter will never actually end. Added rice makes it extra filling and comforting.

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  • Photo by Joseph De Leo, Food Styling by Sean Dooley
    29/43

    Shakshuka

    This spicy shakshuka is best served with thick slices of toasted challah to sop up the sauce.

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  • Photo by Julian Broad
    30/43

    Pasta All'Amatriciana

    Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

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  • Photo by Evan Sung
    33/43

    Mussels in Light Broth

    These mussels are steamed in a cumin-scented, tomato-based rasam—and finished with a fragrant curry-leaf oil.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    34/43

    Penne Without the Vodka

    This riff on the classic may not have the booze, but with plenty of heavy cream and mozzarella, we don't think you'll miss it.

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  • Gina Homolka
    35/43

    Noodle-less Zucchini Lasagna

    Thinly sliced zucchini ribbons replace pasta in this delicious, low-carb dish. The zucchini, which you can grill outdoors or cook in a grill pan, is layered with a basil-scented meat sauce and shredded mozzarella.

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  • Photo by Marcus Nilsson
    36/43

    Curried Meatballs

    Simmered in a  sauce of crushed tomatoes that's loaded with chiles, cumin, turmeric, and coriander, these meatballs can be made a day ahead. And you might want to double the recipe: you'll never want meatballs any other way after this.

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  • Photo by Gentl & Hyers
    39/43

    Sunday Sauce with Sausage and Braciole

    There's no science to making the perfect Sunday Sauce. Sometimes, it's all about making the most with what you have on hand. Case in point: this simple sauce that pulls canned crushed tomatoes from the pantry. And then transforms them with pork ribs and sausage.

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  • 40/43

    Beef Chili

    Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

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