22 Smart Ways to Cook with Canned Tomatoes

Turn on your oven, toss those canned tomatoes in, and roast them until they’re caramelized and sweet, and you’ve got the base for a killer tomato soup that will warm you up all fall and winter long.

If you’re expecting this to be a set-it-and-forget-it recipe, this will not let you down.

As the pasta cooks, the juicy tomatoes break down and mingle with the briny olives and capers to create a salty, starchy sauce that clings to the noodles. You can use any long pasta shape you like as long as it cooks to al dente in nine to 10 minutes (I always opt for linguine).

Making a flavorful tomato soup from scratch isn’t much harder than opening a few cans of tomatoes, sautéing some aromatic vegetables, and blending it all together.

Creamy tomato soup is the perfect seasonal soup to transition from the bright tomato flavors of late summer into the crisp evenings of fall.

This simple tomato sauce hits all the requirements for a weeknight dinner: easy, versatile, and ready in about thirty minutes. Oh, and lick-the-pot good.

If you don’t have confited tomatoes on hand, simply use canned tomatoes and olive oil instead.

This is a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. So when you have a weekend to spare, or you’re snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

A stew of soft, creamy beans with homemade tomato sauce, ladled over a dish of polenta.

Marcella Hazan’s classic tomato sauce is famous and adored, and justly so. Scads of bloggers and food writers have written about it, so I’m just following along. This is one of the best sauces I know, and it only needs four (yes, four) ingredients.