Recipe Roundup

43 Recipes You Can Make With a Can of Diced Tomatoes

Always have canned diced tomatoes on hand? Here are some of our favorite ways to get those cans out of the pantry and into some amazing recipes.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

Your pantry is a treasure trove. You've got cans of diced tomatoes and cans of beans and cans of tuna and bags of rice. But beyond a pot of chili, what can you make with a can of diced tomatoes? A lot, it turns out. We've got recipes for pantry pastas and a few different types of chili, of course, but also tomato-enriched taco fillings, Instant pot stews, easy soups, and even salsa that doesn't require any fresh tomatoes. There are so many great recipes here that you may find that it's time to restock your canned tomato stash sooner rather than later.

  • Pasta puttanesca in a blue bowl with a golden fork and knife.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    1/43

    Pantry Pasta Puttanesca

    Having diced tomatoes and a few other pantry staples stocked at all times means this classic Italian pasta recipe will always be a dinner option.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    2/43

    Salsa de Árbol

    This super-easy salsa recipe starts with a can of diced tomatoes (fire-roasted are ideal) and a few dried chiles. Drizzle it on tacos, scrambled eggs, or just dip your chips.

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  • Photo and Food Styling by Anna Stockwell
    3/43

    Lentil Bolognese

    This earthy pasta sauce has a touch of bacon but no other meat. The flavor comes from marinated lentils and a big can of diced tomatoes.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    4/43

    Four-Cheese Manicotti

    A spoon works fine for stuffing the manicotti noodles, but a piping bag—while it may seem fussy—makes quicker work of the assembly.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    5/43

    Greek-Style Shrimp Pasta With Kale

    This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    6/43

    Chickpea Crepe "Tacos" With Eggplant and Lamb

    Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”

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  • Photo by Caleb Adams, Food Styling by Anna Billingskog
    7/43

    Easy Chicken Tortilla Soup With Bean and Cheese Nachos

    This weeknight-friendly soup is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    8/43

    Sunday Stash Marinara Sauce

    A quick tip: if you're puréeing the sauce anyway, it doesn't really matter what kind of canned tomatoes you're using. So while this recipe calls for whole tomatoes, it's just as good made with diced.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    9/43

    Goat Birria Tacos With Cucumber Pico de Gallo

    Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. This recipe takes things a step further by puréeing those juices with roasted vegetables and dried chiles.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    10/43

    Very Versatile Baked Beans With Cabbage

    Onions, garlic, cabbage, and tomatoes melt into a thick rich blanket of sweet richness for these hearty baked beans.

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  • Photo by Alex Lau
    11/43

    Cheesy Baked Pasta With Cauliflower

    This recipe calls for canned cherry tomatoes, but if you can't find them, diced tomatoes make an excellent stand-in.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    12/43

    Egg Curry with Tomatoes and Cilantro

    While this easy curry is super satisfying served over rice or with naan, we wrapped it in some leftover crepes for a convincing dosa-like experience.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    15/43

    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 Chelsea Kyle, Food Styling by Olivia Mack Anderson
    16/43

    Penne alla Vodka

    A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

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  • Photo by Susan Brooks-Dammann/Stocksy United
    17/43

    Instant-Pot Italian Chickpea Stew With Pesto

    Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time.

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  • Photo by Helene Dujardin
    18/43

    Slow-Cooker Beef and Two-Bean Chili

    What really makes chili great are the toppings: Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Crushed tortilla chips? They're a bonus.

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  • Photo by Evan Sung
    19/43

    Mussels in Light Broth

    These mussels are steamed in a tomato-based rasam—a light, spiced broth—and finished with a fragrant curry oil.

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  • Photo by Alex Lau
    20/43

    Pantry Pasta

    You probably already have everything you need to make this pasta in your pantry—and again, diced tomatoes work just as well as canned cherry tomatoes here.

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  • Photo by Kristin Teig
    21/43

    Shakshuka (Baked Eggs With Spicy Tomato Sauce)

    The eggs are poached directly in the spicy tomato sauce, so it’s important that the sauce is well seasoned and warmed before you add the eggs.

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  • 22/43

    Cioppino

    If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat this recipe as a guide and use whatever looks best in the market the day you make the soup.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    23/43

    Bucatini All'Amatriciana

    It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.

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  • Romulo Yanes
    24/43

    Shrimp and Pancetta on Polenta

    This Italian take on shrimp and grits comes together in just 25 minutes for a creamy, comforting dinner.

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  • Marcus Nilsson
    25/43

    Tomato, Fennel, and Crab Soup

    This tomato and crab soup seems fancy, but it really couldn't be easier. Use canned diced tomatoes and plenty of fennel to add some aromatic qualities to this sweet and savory soup.

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  • Photos by Charles Masters, food styling by Sue Li
    26/43

    Lamb Chops with Everything-Bagel Yogurt and Chickpeas

    This lamb main plays the flavors of an everything bagel against a simmered side of chickpeas and tomatoes. Use canned diced tomatoes in the sauce to add acidity and texture.

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  • Photo by Jonathan Lovekin
    27/43

    Shakshuka With Red Peppers and Cumin

    Shakshuka, a Middle Eastern special of eggs stewed in a spicy tomato sauce, seems like the perfect breakfast on a cold day. If you're making it while tomatoes are past peak, a can of diced tomatoes will do the trick.

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  • Photo by Joseph De Leo, Food Styling by Drew Aichele
    28/43

    A Better Queso

    This great cheese dip is all about making the most out of common ingredients. Use super-melty cheese from the dairy aisle and canned diced tomatoes to build the base here. The spice comes from the more rarefied hatch chiles.

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  • Lisa Hubbard
    35/43

    Cheesy Shrimp Enchilada Bake

    Canned tomatoes keep this amalgamation of Tex-Mex and lasagna saucy and serve to steam the shrimp while it bakes.

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  • Romulo Yanes
    36/43

    Mediterranean Grilled Lamb Steaks

    Boneless top round roast is a cut taken from the flavorful leg. Here, we sliced it across the grain into steaks that are grilled and served with a Mediterranean-inspired combination of artichoke hearts, olives, and fire-roasted tomatoes.

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  • Photo by Yunhee Kim
    39/43

    Pork Cassoulet

    Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.

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  • the new easy, photography by William Meppem
    40/43

    Chicken Bolognese with Crispy Oregano

    Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.

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  • Levi Brown
    41/43

    Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

    The name is a tongue-in-cheek reference to the spicy nature of this egg and artichoke heart casserole. The tomatoes add some extra savory and acidic notes, making you want to stick around for more.

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  • Anders Overgaard
    42/43

    Tomato Gravy

    To make this Southern sauce that's delightful with cream biscuits, you're going to need a big can of diced tomatoes. And a lot of butter.

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