Recipes with tomatoes, canned
645 recipes
Hutchinson Beef Borscht
Hearty beef borscht with browned chuck, cabbage, potatoes, tomatoes, and dill, finished with a swirl of sour cream. A chunky, stew-like take on the Eastern European classic.
Awesome Spaghetti & Crabmeat
Spaghetti and crabmeat in a slow-simmered tomato sauce with sherry, garlic, and herbs, served over angel hair pasta with fresh Parmesan. A restaurant-style Italian-American seafood pasta.
Taco Pockets
Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.
Crab Gumbo
Crab gumbo simmered with okra, tomatoes, and Cajun seasonings served over rice. A rich, tomato-based Louisiana-style seafood stew loaded with sweet crab meat.
Hot Mexican Salsa
Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.
Creole Beans
Creole-style navy beans simmered with tomatoes, celery, onion, and green pepper in a garlic-seasoned sauce. A simple, hearty Southern side dish ready in under an hour.
Lentil Chilli
A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.
Thick & Yummy Spaghetti Sauce
Thick meaty spaghetti sauce simmers ground beef, bell pepper, celery, garlic and mushrooms with three forms of tomato. Slow-cooked 2 to 3 hours into a deep, batch-friendly Italian-American gravy.
Skillet Lasagne
One-pan skillet lasagna with ground beef, ricotta, mozzarella, and uncooked noodles simmered right in the sauce. Classic lasagna flavors, zero oven, one dish cleanup.
Eggplant Parmigiana (Prodigy)
Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.
Mexican Beef
Slow cooker Mexican beef with round steak strips, kidney beans, tomatoes, chili powder, and mustard. A hands-off Tex-Mex dinner served over rice, ready after a low 8-hour simmer.
Huevos En Rabo De Mestiza/Poached Eggs in Tomato-Chile Sauce
Huevos en rabo de mestiza are Mexican eggs poached in a chunky tomato-green chile sauce, topped with melted Monterey Jack cheese. A vegetarian one-skillet meal.
New Mexico Chili Soup
New Mexico chili soup with browned ground beef, onions, tomatoes, fresh roasted green chiles, and warm cumin. A long-simmered Southwestern bowl that gets better the longer it cooks.
Southwestern Pepper Cups
There are different kinds of pepper cups, they are all very nutritious, a lot of fibire.
Pumpkin & Avocado Oil Soup
Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.
Fabulous Seafood Gumbo
Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.
Hearty beef borscht with browned chuck, cabbage, potatoes, tomatoes, and dill, finished with a swirl of sour cream. A chunky, stew-like take on the Eastern European classic.
Spaghetti and crabmeat in a slow-simmered tomato sauce with sherry, garlic, and herbs, served over angel hair pasta with fresh Parmesan. A restaurant-style Italian-American seafood pasta.
Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.
Crab gumbo simmered with okra, tomatoes, and Cajun seasonings served over rice. A rich, tomato-based Louisiana-style seafood stew loaded with sweet crab meat.
Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.
Creole-style navy beans simmered with tomatoes, celery, onion, and green pepper in a garlic-seasoned sauce. A simple, hearty Southern side dish ready in under an hour.
A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.
Thick meaty spaghetti sauce simmers ground beef, bell pepper, celery, garlic and mushrooms with three forms of tomato. Slow-cooked 2 to 3 hours into a deep, batch-friendly Italian-American gravy.
One-pan skillet lasagna with ground beef, ricotta, mozzarella, and uncooked noodles simmered right in the sauce. Classic lasagna flavors, zero oven, one dish cleanup.
Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.
Slow cooker Mexican beef with round steak strips, kidney beans, tomatoes, chili powder, and mustard. A hands-off Tex-Mex dinner served over rice, ready after a low 8-hour simmer.
Huevos en rabo de mestiza are Mexican eggs poached in a chunky tomato-green chile sauce, topped with melted Monterey Jack cheese. A vegetarian one-skillet meal.
New Mexico chili soup with browned ground beef, onions, tomatoes, fresh roasted green chiles, and warm cumin. A long-simmered Southwestern bowl that gets better the longer it cooks.
There are different kinds of pepper cups, they are all very nutritious, a lot of fibire.
Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.
Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.
