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Canned tomatoes

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

Chicken Livornese

Ingredients
  • 1 4-pound chicken, cut up into 18 pieces
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 2 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon tomato paste
  • 1/8 teaspoon red-pepper flakes
  • 3/4 cup white wine
  • 1 14.5-ounce can whole peeled plum tomatoes
  • 1/4 cup Gaeta olives, pitted
  • 1 rounded tablespoon salt-packed capers, rinsed and chopped
  • 1/4 cup chopped flat-leaf parsley
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Salmon and Potatoes in Tomato Sauce

Time:55 mins
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Pasta and Bacon in Smoky Tomato Sauce

Time:45 mins
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Turkey and Vegetable Pilaf

Other Ideas:
Main course, Pilaf, Rice, Turkey
Ingredients
  • 3 cups Turkey Stock, or canned low-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 4 tablespoons extra-virgin olive oil
  • 2 cups onion, chopped into 1/2-inch pieces
  • 1 1/2 cups carrots, chopped into 1/2-inch pieces
  • 1 cup celery, chopped into 1/2-inch pieces
  • 4 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 1/2 cup white wine
  • 1 cup canned crushed tomatoes
  • 2 1/2 cups shredded turkey meat
  • 1 1/2 cups long-grain rice, such as Uncle Ben's
  • 1 cup frozen peas, defrosted
  • 2 tablespoons chopped fresh parsley
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Poached Eggs in Tomato Sauce

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Emeril's Turkey Bolognese

Time:1 hour 30 mins
Other Ideas:
Ground turkey, Meat sauce
Ingredients
  • 10 slices turkey bacon (6 ounces), finely chopped
  • 1 large onion, finely chopped
  • 3 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • Coarse salt and ground pepper
  • 2 pounds ground turkey (97 percent lean)
  • 3/4 cup dry white wine, such as Sauvignon Blanc
  • 2 garlic cloves, minced
  • 1 can (6 ounces) tomato paste
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/4 cup chopped parsley
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Two-Cheese Tortilla Pizza with Arugula Salad

Time:15 mins
Ingredients
  • 4 whole-wheat tortillas (8-inch)
  • 3 teaspoons olive oil
  • 2 cans (14.5 ounces each) diced tomatoes, drained
  • 3/4 cup coarsely grated part-skim mozzarella (3 ounces)
  • 1 small chunk Pecorino Romano (1 ounce), shaved with a vegetable peeler
  • 1/4 cup pitted Kalamata olives, halved lengthwise
  • 1/4 teaspoon red-pepper flakes
  • 2 teaspoons balsamic vinegar
  • Coarse salt and ground pepper
  • 2 bunches arugula (8 ounces total), thick stems removed, washed well
  • 1/2 cup fresh basil leaves, roughly torn
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Huevos Rancheros

Ingredients
  • 2 mild to medium-hot dried chilies (such as New Mexico or Anaheim), cut in half lengthwise, seeds removed
  • 1 small yellow onion, cut lengthwise into 6 wedges with a bit of root end attached
  • 2 tablespoons canola oil
  • 3 cloves garlic, skin on
  • 1 jalapeno chile
  • 2 canned chipotle peppers in adobo sauce
  • 5 whole canned tomatoes, without juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 1 tablespoon freshly squeezed lime juice
  • 8 large eggs
  • 8 corn tortillas (6 inches each), warmed
  • Cotija, Chihuahua, or Monterey Jack cheese, shredded, for serving
  • Cilantro, coarsely chopped, for serving
  • Sour cream, for serving
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Eggs Poached in Tomato Sauce

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David Pasternack's Tomato Sauce

Other Ideas:
Tomato sauce
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon very thinly sliced garlic (about 2 cloves)
  • 1 cup finely chopped onion (1/2 medium onion)
  • 1/2 cup finely chopped carrot (1 medium carrot)
  • 1/2 cup finely chopped celery (1 rib)
  • 42 ounces canned San Marzano whole peeled tomatoes (about 5 1/4 cups)
  • 1 tablespoon chopped fresh basil leaves, stems reserved
  • Sea salt and freshly ground pepper
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