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Canned tomatoes

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

Melitzanosalata (Grilled Eggplant Salad with Tomato, Vinegar, and Parsley)

Ingredients
  • 3 whole eggplants (about 4 pounds)
  • Vegetable oil, for grill pan
  • 2 minced cloves garlic
  • 3/4 cup finely chopped yellow onion
  • 1/2 cup canned peeled whole plum tomatoes, seeded, squeezed to remove excess liquid, and finely chopped
  • 1/4 cup plain Greek yogurt
  • 1/3 cup red-wine vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • About 3 tablespoons seltzer water
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground black pepper
  • Warm pita bread triangles, for serving
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Slow-Cooker Beef and Black-Bean Chili

Time:6 hours 10 mins
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Taco Filling

Time:45 mins
Ingredients
  • 1 tablespoon vegetable oil
  • 3 cups finely chopped onions (about 3 medium onions)
  • 6 garlic cloves, minced
  • 1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 pounds lean ground beef
  • 1 can (28 ounces) crushed tomatoes
  • Coarse salt
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Fumet

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 leek, white and pale-green parts only, washed well and coarsely chopped
  • Coarsely chopped fronds from 1 fennel bulb
  • 2 garlic cloves
  • Reserved lobster shell from Provencal Seafood Pie
  • Reserved shrimp shells from Provencal Seafood Pie
  • 4 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 bottle (8 ounces) clam juice
  • 3 canned whole peeled plum tomatoes, crushed
  • 1/4 teaspoon saffron threads, crumbled
  • 1 pinch of cayenne pepper
  • Coarse salt
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Spicy Chicken Empanadas

Ingredients
  • 1 whole chicken breast (1 pound), skin removed
  • 1/2 white onion, halved
  • 1 dried bay leaf
  • 1 fresh poblano chile
  • 6 cups (48 ounces) vegetable oil
  • 2 garlic cloves, crushed
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground canela (Mexican cinnamon) or regular cinnamon
  • 4 canned plum tomatoes, coarsely chopped
  • 2 canned chipotle chiles in adobo, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 tablespoon pepitas (pumpkin seeds), toasted and coarsely chopped
  • Empanada Dough
  • 1/2 cup shredded queso blanco
  • 1/4 cup sugar, for sprinkling
  • Crema pura or sour cream, for serving (optional)
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Slow-Cooker Short Rib Ragu

Time:6 hours 30 mins
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Spicy Tomato Sauce

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Tomato-Corn Chicken Potpie

Time:1 hour 45 mins
Ingredients
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, diced small (1 1/2 cups)
  • 1 teaspoon sugar
  • 1 1/2 cups diced tomatoes (from a 14-ounce can), drained
  • 1/4 teaspoon fine salt
  • 2 garlic cloves, minced
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 3 to 5 tablespoons ice water
  • 2 tablespoons chili powder
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 2 cups frozen corn kernels
  • Coarse salt and ground pepper
  • 3 cups shredded cooked chicken (15 ounces)
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Amatriciana

Time:30 mins
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Bean Tortilla Casserole

Time:50 mins
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