No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Canned tomatoes

Explore 290 recipes, 1 article, 31 videos, and more

Minestrone

Ingredients
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced 1/4 inch thick, and washed well
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 3/4 cup dried cannellini beans (5 ounces)
  • 2 cups loosely packed fresh basil leaves
  • 1 large celery stalk, minced
  • 3 garlic cloves, minced
  • 8 cups water, plus more for soaking
  • 3 tablespoons pine nuts, toasted
  • 1/2 large onion, chopped
  • 1 medium carrot, peeled and minced
  • 2 large celery stalks, sliced 1/4 inch thick
  • 1/2 teaspoon coarse salt
  • 1 large onion, peeled and minced (1 cup)
  • 1 dried bay leaf
  • 2 carrots, peeled and sliced on the diagonal 1/4 inch thick
  • 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
  • 1 large red potato, cut into 1/2-inch pieces
  • 2 ounces prosciutto ends (optional), cut into pieces
  • 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1/2 cup best-quality extra-virgin olive oil
  • 1/4 pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes, crushed and juice reserved
  • 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups vegetable stock
  • 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
  • 4 ounces prosciutto ends (optional)
  • 1 dried bay leaf
  • 1/4 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper
  • Basil pesto, for serving (optional)
expand

Ratatouille

Time:1 hour 15 mins
Ingredients
  • 1 can (28 ounces) whole peeled tomatoes
  • 6 tablespoons extra-virgin olive oil
  • 1 large eggplant (1 pound), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar
expand

Marrakesh Stew

Time:1 hour
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, diced large
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 3/4 cups low-sodium vegetable broth
  • 2 small eggplants, cut into 1-inch pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous (optional), for serving
expand

Ratatouille with Eggs

Time:15 mins
expand

Rigatoni Alla Norma

expand

How to: Spaghetti and Meatballs with Carrots

expand

Barbecue Pork Sandwiches with Cabbage Slaw

expand

Ricotta and Spinach Stuffed Shells

expand

Essential Canned Foods Checklist

expand

Sloppy Joes

Time:45 mins
Ingredients
  • 1 1/4 pounds ground beef chuck
  • Coarse salt and ground pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can tomato puree (14.5 ounces)
  • 2 tablespoons light-brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 4 hamburger rolls, cut into mini buns
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped pickled jalapeno chiles
  • 2 hoagie rolls, split in half
  • 1/2 ripe avocado, thinly sliced
expand

advertisement

advertisement

advertisement

advertisement