567 canned tomato recipes

Hearty vegetarian chili with kidney beans, mushrooms, and carrots, deepened with cocoa powder, cinnamon, and mustard seeds. Thick, smoky, and satisfying without any meat.

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

Pressure cooker cabbage soup with caraway seeds, apple cider, tomatoes, and rice. Central European flavor in 30 minutes with deep, sweet-tart complexity.

Vegetarian spaghetti with mushroom bolognese, shallots, carrot, tomatoes and oregano. Hearty meatless pasta sauce that tastes like the real thing in under 40 minutes.

Note: red wine broth can be used in place of chicken

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.

A hearty meatless chili with kidney beans, zucchini, green chiles, and brown rice simmered in a tomato base with cloves and vinegar. Even better the next day. Freezes like a dream.

Meatless chili mole with cocoa powder, two kinds of kidney beans, corn, and melted Jarlsberg cheese. The cocoa adds rich depth without any chocolate sweetness.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Smoky Western beans with bacon, pinto beans, kidney beans, and lentils simmered in a spiced tomato sauce with cumin and chili powder. Easy one-pot comfort food for a crowd.

Hearty vegetable soup with 7-grain cereal, tomatoes, green beans, corn, mushrooms, and winter squash simmered until tender: finished with canola oil and fresh parsley for bright flavor.

Indian style lentils simmer canned lentils with tomatoes, onion, garlic, ginger, turmeric, and frozen spinach into a weeknight dal. Ready in about 15 minutes.

Chickpeas simmered in a thick Italian tomato sauce with basil, oregano, and a surprising dash of cinnamon. Serve over pasta, rice, or mashed potatoes for a hearty vegan meal.

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.