4 Recipes for Canned Tomatoes

Couponing is fun. I love the rush at the register when the total keeps going down...and down...and down. During the fall and winter months, I bought 76 cans of whole, diced, and stewed tomatoes. Now that it's spring, I want fresh tomatoes, but I don't want to ignore the remaining 30 cans lurking on the shelves in the garage. What to do? I discovered four delicious ways to use them.

Here's four quick recipes for canned tomatoes.

20 Minute Tomato Sauce

Sheer volume alone will eat up your canned tomato supply. This is easy to double or triple and easy to freeze.

  • 1 32 oz. can whole tomatoes
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups water
  • 1/2 cup dry red wine
  • 1 tbsp. dried oregano, adjust as needed
  • 1 tbsp. dried basil, adjust as needed
  • Salt and pepper to taste
  • 2 tbsp. olive oil
  • 1-4 tbsp. sugar, to add sweetness

Heat oil in large pot over medium high heat. Blend whole tomatoes until soupy. Add garlic and onion to pot, saute until brown, 2-3 minutes. Add tomatoes, water, and wine. Reduce heat to medium low. Add seasonings to taste. To cut the acidity of the tomatoes, add sugar, one tablespoon at a time. Simmer for 20 minutes. Serve immediately over pasta. Let cool before transferring to containers for storage.

Chicken With Diced Tomatoes Over Rice

This is a great recipe for a quick dinner. It's easy and flavorful.

  • 4 boneless, skinless chicken breasts, cubed
  • 1 can diced tomatoes with onions and green peppers, 14.5 oz.
  • 2-3 tbsp. vegetable oil
  • 4 cups cooked rice

Heat oil in pan over medium high heat. Add chicken and tomatoes. Cook until chicken is no longer pink. Serve over rice.

Penne With Red Wine Cream Sauce

So easy and delicious!

  • 1 lb. penne pasta
  • 1 can diced tomatoes, 15.4 oz.
  • 1-2 tbsp. olive oil
  • 1/4 tsp. garlic powder
  • Salt and pepper to taste
  • 1/2 tbsp. dried oregano
  • 1/2 tbsp. dried basil
  • 1 cup dry red wine
  • 1/2 cup light cream

Cook pasta according to directions on box, drain, reserve. Heat oil over medium high heat, add diced tomatoes. When I add the seasonings to this dish, I don't measure them, I sprinkle them in until I think there's enough. Add wine and cook until liquid is reduced, about 10-15 minutes. Add cream and simmer over low heat until heated through. Serve over pasta.


The best way for the family to show off their culinary creativity!

  • 1 pizza pie crust; homemade, prepackaged, frozen or canned, it's up to you.
  • 1 can diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • 2 tbsp. dried oregano
  • 1 tbsp. dried basil (1/2 cup if using fresh)
  • 1/4 tsp. garlic powder
  • Toppings of choice

I usually make my own pizza dough, but picking up a crust from the pizza aisle works in a pinch. If you do make your own dough, bake it first for 8-10 minutes at 400 degrees. This makes the crust crispy. Spread diced tomatoes on crust, add seasonings and toppings. Bake until cheese is bubbly.

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