247 tin tomato recipes

Meatballs in tomato sauce is so popular at our daily cooking, it is delicious and filling, and everyone loves it!

This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.

Try something different for your kids at Halloween, this hearty healthy tomato soup served with ghost toast, kids love this creation!

Simply braise green beans in a tomato sauce that is cooked with garlic and onion, tasty, juicy and refreshing!

Accompany with a Greek-style salad sprinkled with feta cheese and olives!

Elegant black tie tomatoes topped with a yogurt-mayo dressing and a half teaspoon of black caviar each. Six-ingredient appetizer that dresses up halved tomatoes for cocktail parties.

Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.

Another new way to enjoy all the healthy benefits of herring!

Penne in tomato sauce with crabmeat is a simple Italian pasta where plum tomatoes, white wine, and soft onion cook down into a light sauce, then get tossed with flaked crab for sweet briny richness.

Chicken and spaghetti bake in tomato sauce in one Dutch oven, with the pasta cooking right in the sauce. Saves a pot, picks up serious flavor, family-style classic.

Old-fashioned baked beans with navy beans, smoky bacon, molasses, and brown sugar in a tomato sauce base. The classic New England Sunday-supper bean pot baked low and slow until thick and rich.

Slow-baked chickpeas in tomato sauce with bacon, molasses, brown sugar, and dry mustard. A hearty from-scratch baked bean recipe using garbanzo beans instead of navy beans.

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

Italian sausage simmered in tomato sauce with white wine, fresh mushrooms, and oregano. Seared first, then braised low for an hour. A savory hot appetizer.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.