1,512 canned tomato recipes

Savory mince simmers ground beef with mushrooms, onion and tomato paste into a quick, budget-friendly base you can spoon over baked potatoes, pile on toast or use to stuff peppers. Endlessly versatile.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Frijoles borrachos simmer pinto beans in beer with jalapeños, garlic, tomato, and cumin. The cantina-style side dish that pulls together in 30 minutes from canned beans.

Turkey pumpkin chili with great northern beans, kidney beans, crushed tomatoes, and canned pumpkin. A lean, high-fiber fall chili loaded with cumin, oregano, and chili powder.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Smoky black bean chili pulls together canned black beans, tomatoes, and salsa with chili powder, oregano, and a splash of liquid smoke. A fast vegetarian chili ready in under 30 minutes.

20-minute turkey sausage chili with canned beans, tomato soup, and chili powder. A quick, lower-fat weeknight chili that uses spicy turkey sausage instead of ground beef.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

A cornmeal crust lines the slow cooker before sausage, beef, and vegetables pile in the center to create this Southwestern tamale pie where everything cooks together into one hearty, complete meal.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.

Classic Rotel cheese dip with just 2 ingredients: processed cheddar and a can of Rotel tomatoes with chiles. The ultimate game day queso ready in 15 minutes flat.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Salmon jacket potatoes stuffed with canned salmon, anchovies, mushrooms, and pesto, baked until hot and served with a fresh tomato-basil-garlic sauce. A British-style loaded baked potato.