The Canned Tomato Recipes We’re Loving Right Now

Food has a special ability to bring people together and it can, like few other things, comfort and calm us in times of uncertainty—so it’s only natural that we turn to it now. As we adjust and move forward day by day, we wanted to put the call out to you, our global community, to share the recipes that have kept you going (even with a dwindling pantry). Upload them or share what you're cooking with us on Instagram using the hashtag #stayhomekeepcooking in your chef's note or post. Community is more important than ever, and we hope that we'll keep you inspired to cook and share with us.

Every week, we’ll be recommending a hero pantry item to kickstart your cooking. You’ll see recipes cooked up by the KS team in their home kitchens and community members alike—this week’s candidate? Canned tomatoes!

I never feel complete without a couple of cans of tomatoes in the cupboard to turn to—ready to form a rich base for pasta sauces, pizza toppings, curries, and stews. So right now, when I’ve really got time to let things simmer on the stove, they’ve become one of my go-to ingredients.

The secret to cooking with canned tomatoes is time itself. To avoid thin-tasting results, it’s important to let canned tomatoes cook off, which draws out the water and lets the liquid thicken into a tomato-ey stock.

Whether you’ve got whole, peeled, chopped, or crushed tomatoes in your cupboard—they can all be used interchangeably in the following recipes. Here are 4 ideas our team has been cooking up this week at home, plus 13 more KS favorites.

Ruby’s pantry tuna pasta

It’s no secret that pasta is one of my main food groups. This particular recipe is inspired by one of my favorite Italian regions—Sicily— and takes me back to my travels with its bright flavors of capers and lemon. To speed up the cooking process and gain richer flavor from the tomatoes, I strain the solids from the liquid, sauté the tomatoes so they begin to caramelize, and gradually add the canned liquid into the pan to create the sauce.

Devan’s simple tomato sauce

This punchy all-purpose tomato sauce is one to learn by heart! The basis is a simple one: olive oil, garlic, canned tomatoes—and time—which you can leave as is or adjust to your taste with the addition of different herbs and spices or a final touch of butter. Devan recommends it on pizza, as a base for eggs, or “any dish where a super savory, lush tomato sauce is called for.”

Xueci’s aromatic beef stew

Now more than ever, it’s important to be creative in the kitchen and use what you have on hand. Xueci’s recipe for an aromatic beef stew (with glorious, warming flavors like star anise), inspired by a childhood favorite, uses canned instead of the more traditional fresh tomatoes. The results surprised her, creating an “even creamier sauce with boosted flavor.” Lesson: Don’t be afraid of being crafty!

Hanna’s classic Bolognese

If you watched Hanna make lasagna, you’ll know she said there are a thousand ways to make Bolognese—and everyone has their personal favorite. To prove it, you can have her very own recipe all for yourself. Slow cooked for 2 - 3 hours, here’s a recipe that will really show you how time transforms canned tomatoes.

More recipes with canned tomatoes: