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Canned tomatoes

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

Mark's Spaghetti with Brooklyn Clam Sauce

Ingredients
  • 1 tablespoon salt, plus more for seasoning
  • 1 pound dried spaghetti, or linguine
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, smashed and peeled
  • 2 cans (6 ounces each) chopped clams, with their juice
  • 1/4 cup dry white wine
  • 1 cup milled or crushed canned Italian plum tomatoes
  • 1/4 teaspoon hot red-pepper flakes
  • Freshly ground black pepper
  • 1/4 cup fresh flat-leaf parsley
  • 1 tablespoon cold unsalted butter
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Baked Rigatoni Cake

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Cioppino (Seafood Stew)

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons fresh thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 dried bay leaf
  • 1 can (28 ounces) whole peeled tomatoes with juice, crushed
  • 1 1/4 cups dry white wine
  • 1 1/4 cups water
  • 1 cup bottled clam juice
  • 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
  • 24 littleneck clams, scrubbed well
  • 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
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Moroccan Chicken

Time:1 hour
Ingredients
  • 8 bone-in skinless chicken thighs (about 2 1/2 pounds)
  • 3 carrots (about 1/2 pound), cut into 1 1/2-inch chunks
  • 3 onions, thinly sliced
  • 1 can whole tomatoes (14 1/2 ounces), drained
  • 1 can chickpeas (15 1/2 ounces), drained and rinsed
  • 1 3/4 cups chicken stock, or reduced-sodium canned broth
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder
  • 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
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Pizza Margherita

Other Ideas:
Italian, Main course, Pizza
Ingredients
  • Extra-virgin olive oil, for pans and drizzling
  • Pino's Pizza Dough
  • 1 twenty-eight-ounce can Italian plum tomatoes, drained, seeded, and passed through the large disk of a food mill (about 1 cup)
  • 6 ounces fresh mozzarella, cut into 1/4-inch cubes
  • 12 basil leaves, well washed and spun dry
  • Coarse salt
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Gnocchi with Tomato Sauce

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Red Snapper Livornese Style

Ingredients
  • 3 1/2 pounds red snapper fillets, skin on
  • All-purpose flour, for dredging
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, finely chopped
  • Two 28-ounce cans whole Italian plum tomatoes, crushed
  • 1 cup dry white wine
  • 1/2 cup finely chopped fresh flat-leaf parsley
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Bouillabaisse

Ingredients
  • 5 pounds red snapper, monkfish, or striped bass bones, heads removed
  • Rouille
  • 12 jumbo shrimp
  • 2 cups tomato paste
  • 12 (2-ounce) monkfish pieces
  • 6 slices baguette
  • 1/2 cup olive oil
  • Olive oil
  • 12 (2-ounce) striped bass pieces
  • 1 (1 1/2-pound) cuttlefish, cleaned
  • Coarse salt and freshly ground black pepper
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons freshly grated orange zest
  • 6 carrots, sliced 1/4-inch thick on the bias
  • 3 cups extra-virgin olive oil
  • 2 oranges, halved and sliced
  • 2 fennel bulbs, sliced 1/4-inch thick on the bias
  • Chopped fresh flat-leaf parsley, for garnish
  • 2 red onions, thinly sliced
  • 1 bunch celery, sliced 1/4-inch thick on the bias
  • 1 cup chopped green fennel fronds
  • 2 onions, sliced
  • 3 leeks, white parts only, sliced
  • 2 cups olive oil
  • 2 cups finely chopped carrots
  • 6 cloves garlic, sliced
  • 2 cups finely chopped celery
  • 2 tablespoons fresh saffron
  • 1 cup plus 2 tablespoons Pernod
  • 2 cups finely chopped fennel
  • 1 tablespoon saffron
  • 16 cups Homemade Fish Stock
  • 1 (750 mL) bottle white wine, such as Chardonnay
  • 2 pounds mussels, scrubbed and debearded
  • 2 cups canned crushed tomatoes
  • 2 pounds cockle clams
  • 1 cup Pernod
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Mama Mancini's Meatballs

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground beef chuck
  • 1/4 cup coarsely chopped onion
  • 1/2 cup freshly grated Romano cheese, plus more for serving
  • 2 cloves garlic, coarsely chopped
  • 1 cup dried plain breadcrumbs
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • 4 (28-ounce) cans whole peeled plum tomatoes
  • 1/4 cup finely chopped onion
  • 2 bay leaves
  • 2 large eggs
  • 1/2 teaspoon coarse salt
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup olive oil, for frying
  • 1 pound cooked spaghetti, for serving
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Simple Tomato Sauce

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