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.

February 24, 2020

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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