20 Flavorful Recipes with Crushed Tomatoes Delicious

Dive into a world where crushed tomatoes transform simple ingredients into extraordinary meals! Whether you’re whipping up a quick weeknight dinner or simmering a pot of comfort food, these 20 flavorful recipes are your ticket to delicious. From hearty pastas to savory stews, each dish celebrates the versatility and rich taste of crushed tomatoes. Ready to elevate your cooking? Let’s get started on this tasty journey together!

Classic Spaghetti Marinara with Crushed Tomatoes

Craving something that’s both comfortingly familiar and excitingly fresh? Let’s dive into the world of Classic Spaghetti Marinara with Crushed Tomatoes, where simplicity meets bold flavors in a dance of deliciousness.

Ingredients

• 1 lb spaghetti (because life’s too short for skimpy portions)
• 3 tbsp extra virgin olive oil (my liquid gold for cooking)
• 4 garlic cloves, minced (more is always better, right?)
• 1 tsp red pepper flakes (for that cheeky little kick)
• 28 oz can crushed tomatoes (the heart and soul of the dish)
• 1 tsp sugar (to tame the tomatoes’ acidity)
• Salt to taste (but let’s not be shy here)
• Fresh basil leaves, torn (for that Instagram-worthy garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salt it like the sea for perfectly seasoned pasta.
2. Add the spaghetti and cook according to package instructions until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Pour in the crushed tomatoes and sugar, stirring to combine. Simmer for 10 minutes, allowing the flavors to meld.
5. Drain the pasta, reserving 1 cup of pasta water. Add the pasta to the skillet with the sauce, tossing to coat. Tip: Use the reserved water to adjust the sauce’s consistency if needed.
6. Season with salt to taste and garnish with torn basil leaves before serving.

Kick back and savor the harmonious blend of tangy tomatoes, spicy garlic, and al dente spaghetti. Serve it with a sprinkle of parmesan and a side of garlic bread for a meal that’s anything but ordinary.

Hearty Tomato Basil Soup with Crushed Tomatoes

Get ready to cozy up with a bowl of this Hearty Tomato Basil Soup that’s like a warm hug on a chilly day. It’s the perfect blend of tangy and sweet, with a basil kick that’ll make your taste buds dance.

Ingredients

• 2 tablespoons extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (because size matters here)
• 3 garlic cloves, minced (fresh is best, no cheating with the jarred stuff)
• 28 ounces crushed tomatoes (the canned heroes of this dish)
• 2 cups vegetable broth (homemade if you’re fancy, store-bought if you’re human)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup fresh basil leaves, chopped (tear them like you mean it)
• 1 teaspoon sugar (just a pinch to balance the acidity)
• Salt and pepper to taste (but really, don’t skimp on the salt)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent any onion tantrums.
3. Throw in the minced garlic and cook for 1 minute, just until it’s fragrant but not burnt—nobody likes a bitter garlic.
4. Pour in the crushed tomatoes and vegetable broth, then bring the mixture to a gentle boil. Tip: A splatter guard is your friend here unless you’re into redecorating your stove.
5. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to marry like they’re in a rom-com.
6. Stir in the heavy cream, fresh basil, and sugar. Tip: Taste as you go—this is your soup, make it your masterpiece.
7. Season with salt and pepper, then simmer for another 5 minutes. Tip: If the soup is too thick, add a splash of broth to thin it out.
8. Remove from heat and let it cool slightly before serving to avoid any tongue casualties.

And just like that, you’ve got a soup that’s creamy, dreamy, and packed with flavor. Serve it with a grilled cheese sandwich for the ultimate comfort food duo, or get fancy with a swirl of cream and a basil leaf on top. Either way, it’s a win.

Easy Homemade Pizza Sauce with Crushed Tomatoes

Ready to ditch the store-bought stuff and whip up a pizza sauce that’ll make your homemade pies the talk of the town? Let’s get saucy with this ridiculously easy recipe that’s bursting with flavor and fun!

Ingredients

• 1 can (28 oz) crushed tomatoes – the chunkier, the better for that rustic vibe.
• 2 tbsp extra virgin olive oil – my kitchen MVP for adding that smooth richness.
• 3 cloves garlic, minced – because garlic is life, right?
• 1 tsp sugar – just a pinch to balance the acidity without turning it into dessert.
• 1 tsp dried oregano – for that classic pizza parlor aroma.
• 1/2 tsp salt – because even sauces need a little discipline.
• 1/4 tsp black pepper – a subtle kick to keep things interesting.

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until it shimmers like a pool under the summer sun.
2. Add the minced garlic and sauté for about 30 seconds, just until it’s golden and fragrant – don’t let it turn into a crispy critter.
3. Pour in the crushed tomatoes, stirring to marry the flavors with the garlic and oil.
4. Sprinkle in the sugar, oregano, salt, and pepper, giving the pot a good stir to ensure everything’s getting along.
5. Reduce the heat to low and let the sauce simmer uncovered for 20 minutes, stirring occasionally. This patience-testing step is where the magic happens.
6. After simmering, remove the sauce from heat and let it cool slightly before slathering it on your pizza dough. Pro tip: For a smoother sauce, give it a quick blitz with an immersion blender.

Now that you’ve got this sauce in your arsenal, you’re officially a pizza night hero. No need to thank me—just send a slice my way!

Slow Cooker Chicken Cacciatore with Crushed Tomatoes

Just when you thought your slow cooker couldn’t get any more magical, here comes a dish that’ll make your taste buds dance the tango. Slow Cooker Chicken Cacciatore with Crushed Tomatoes is like a cozy blanket for your stomach, perfect for those days when you want to feel hugged by your food.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for that juicy goodness)
• 1 cup crushed tomatoes (the kind that whispers sweet nothings to your pasta)
• 1 large onion, diced (because what’s a cacciatore without a little cry session?)
• 3 cloves garlic, minced (fresh is best, unless you’re in a vampire-free zone)
• 1 red bell pepper, sliced (for a pop of color and a dash of sweetness)
• 1/2 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• 2 tbsp extra virgin olive oil (my liquid gold for cooking)
• 1 tsp dried oregano (because we’re not savages, we season our food)
• Salt and pepper to taste (though I dare you to undersalt this beauty)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side, because color equals flavor, my friends.
2. Transfer the chicken to your slow cooker. In the same skillet, sauté the onion, garlic, and red bell pepper until they’re just soft enough to write a love letter about, about 5 minutes.
3. Add the crushed tomatoes, chicken broth, and oregano to the skillet, stirring to combine. Let it simmer for 2 minutes to marry the flavors.
4. Pour the tomato mixture over the chicken in the slow cooker. Cover and cook on low for 6 hours, because good things come to those who wait.
5. Season with salt and pepper before serving. Tip: If the sauce is too thin, let it cook uncovered for the last 30 minutes to thicken up.

Serve this over a bed of creamy polenta or with a side of crusty bread to sop up all that saucy goodness. The chicken will be so tender, it’ll practically fall off the bone, and the sauce? Let’s just say you’ll want to drink it with a straw.

Zesty Shrimp Fra Diavolo with Crushed Tomatoes

Every now and then, a dish comes along that packs a punch so flavorful, it’s like a party in your mouth—and this Zesty Shrimp Fra Diavolo is the life of that party. With a sauce that’s as fiery as it is comforting, it’s the perfect way to spice up your dinner routine without setting off the smoke alarm.

Ingredients

• 1 lb large shrimp, peeled and deveined (because nobody likes a sandy bite)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity depth)
• 3 garlic cloves, minced (the more, the merrier, I say)
• 1/2 tsp red pepper flakes (for that devilish kick)
• 1 can (28 oz) crushed tomatoes (the heart and soul of the sauce)
• 1/2 cup dry white wine (a splash for the pan, a sip for the chef)
• 1 tsp sugar (to balance the tang, because life’s all about balance)
• Salt to taste (but let’s not go overboard, we’re not preserving here)
• Fresh basil, chopped (for that pop of color and freshness)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the shrimp and cook for 2 minutes per side, just until they turn pink and opaque—overcooking is the enemy of juicy shrimp.
3. Remove the shrimp and set aside. In the same pan, add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant (your kitchen should smell amazing right now).
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan—those bits are flavor gold.
5. Stir in the crushed tomatoes and sugar, bringing the sauce to a simmer. Let it cook for 10 minutes, stirring occasionally, until it thickens slightly.
6. Return the shrimp to the pan, tossing to coat in the sauce, and cook for an additional 2 minutes to let the flavors marry.
7. Season with salt, sprinkle with fresh basil, and serve immediately over your favorite pasta or with crusty bread to sop up every last drop of sauce.

Perfectly balanced between spicy and sweet, this dish boasts a sauce that clings lovingly to every bite of shrimp. Serve it over a bed of al dente linguine for a meal that’s as visually stunning as it is delicious, or go rogue and spoon it over creamy polenta for a twist that’ll have everyone asking for seconds.

Vegetarian Stuffed Bell Peppers with Crushed Tomatoes

Yum, it’s time to stuff those bell peppers to the brim with goodness! This vegetarian delight is not just a feast for the eyes but a party in your mouth, with crushed tomatoes playing the lead role in this flavor-packed ensemble.

Ingredients

• 4 large bell peppers (any color, but I’m a sucker for the red ones—they’re just sweeter, you know?)
• 1 cup cooked quinoa (trust me, it’s the perfect fluffy base)
• 1 can (15 oz) crushed tomatoes (the unsung hero of this dish)
• 1 cup shredded mozzarella cheese (because everything’s better with cheese)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 small onion, diced (the flavor foundation)
• 2 cloves garlic, minced (no such thing as too much garlic)
• 1 tsp dried oregano (a little sprinkle of Italy)
• Salt and pepper to taste (but really, don’t be shy)

Instructions

1. Preheat your oven to 375°F because we’re about to get these peppers roasting to perfection.
2. Slice the tops off the bell peppers and remove the seeds. Pro tip: Keep the tops! They make cute little hats for serving.
3. Heat olive oil in a pan over medium heat. Sauté the onion until it’s just shy of golden, about 3 minutes.
4. Add the garlic and oregano, stirring for about 30 seconds until fragrant. Garlic burns fast, so keep an eye on it!
5. Mix in the cooked quinoa and crushed tomatoes, letting everything get cozy for about 2 minutes. Season with salt and pepper.
6. Stuff the bell peppers with the quinoa mixture, packing it in like you’re stuffing a suitcase for a long vacation.
7. Sprinkle the mozzarella on top because, let’s face it, cheese is the best part.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

Serve these beauties with their little hats on for a whimsical touch. The peppers should be tender but still hold their shape, with the filling bursting with the rich, tangy flavor of crushed tomatoes and the creamy melt of mozzarella. Perfect for a dinner that’s as fun to look at as it is to eat!

Creamy Tomato and Spinach Pasta with Crushed Tomatoes

Kickstart your culinary adventure with this dish that’s as easy to whip up as it is delicious, perfect for those nights when you’re torn between ordering takeout and actually cooking. It’s a creamy, dreamy pasta that’ll have you coming back for seconds, and maybe even thirds—no judgment here!

Ingredients

• 8 oz pasta (I’m a fan of penne for this, but hey, you do you)
• 2 tbsp extra virgin olive oil (the good stuff makes all the difference)
• 3 cloves garlic, minced (because more garlic is always the answer)
• 1 can (14.5 oz) crushed tomatoes (go for the fire-roasted kind if you’re feeling fancy)
• 1/2 cup heavy cream (this is where the magic happens)
• 2 cups fresh spinach (packed, because it wilts down to nothing)
• 1/2 tsp salt (or as I like to call it, the flavor booster)
• 1/4 tsp red pepper flakes (for a little kick, adjust to your spice tolerance)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because why not?)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Stir in the crushed tomatoes, heavy cream, salt, and red pepper flakes. Let the mixture simmer for 5 minutes, stirring occasionally. Tip: If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
4. Add the fresh spinach to the skillet and stir until just wilted, about 1-2 minutes.
5. Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Stir in the Parmesan cheese until melted and creamy.

Lusciously creamy with a tangy tomato base and a slight kick from the red pepper flakes, this pasta is a weeknight hero. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal. Trust me, your taste buds will thank you.

Savory Meatball Subs with Crushed Tomato Sauce

Craving something that hugs your soul with every bite? Look no further than these savory meatball subs, where juicy meatballs meet a rich, crushed tomato sauce, all nestled in a toasty sub roll. It’s the kind of meal that makes you forget about your day’s woes—because, let’s be honest, meatballs are the ultimate comfort food.

Ingredients

• 1 lb ground beef (I swear by 80/20 for the juiciest meatballs)
• 1/2 cup breadcrumbs (panko gives a nice crunch, but any will do)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 large egg (room temp, it binds better)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (don’t skimp, flavor is key)
• 1/2 tsp black pepper (freshly ground, if you’re fancy)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 can (28 oz) crushed tomatoes (San Marzano if you’re feeling luxurious)
• 1 tsp dried oregano (it’s not Italian without it)
• 4 sub rolls (toasted to perfection)

Instructions

1. In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper until just combined. Overmixing is the enemy of tender meatballs.
2. Shape the mixture into 1.5-inch meatballs. Pro tip: Wet your hands to prevent sticking.
3. Heat olive oil in a large skillet over medium heat. Add meatballs, browning them on all sides, about 2 minutes per side. They don’t need to be cooked through yet.
4. Pour crushed tomatoes over the meatballs, sprinkle with oregano, and bring to a simmer. Cover and cook for 20 minutes, stirring occasionally.
5. While the sauce simmers, toast your sub rolls until golden. This step is non-negotiable for that perfect crunch.
6. Place 3-4 meatballs in each roll, spoon over extra sauce, and serve immediately. Warning: Napkins will be needed.

Bite into these subs, and you’ll be greeted with the perfect harmony of tender meatballs, tangy tomato sauce, and that irresistible crunch. Serve with a side of garlic knots for the ultimate carb-loaded feast.

Rustic Tomato and Bean Stew with Crushed Tomatoes

Hold onto your hats, folks, because this Rustic Tomato and Bean Stew is about to take your taste buds on a joyride through Flavor Town with a pit stop at Comfortville. It’s the kind of dish that hugs you from the inside, perfect for those days when you need a little extra love (or when you just really love tomatoes).

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (because size matters)
• 3 garlic cloves, minced (the more, the merrier, I say)
• 1 can (28 oz) crushed tomatoes (the heart of the dish)
• 2 cans (15 oz each) cannellini beans, drained and rinsed (for that creamy texture)
• 1 tsp dried oregano (or fresh if you’re feeling fancy)
• 1/2 tsp red pepper flakes (for a little kick)
• Salt to taste (but let’s not go overboard)
• Fresh basil for garnish (because we eat with our eyes first)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onion and cook until it’s as soft as your favorite pillow, about 5 minutes.
3. Toss in the garlic and cook for 1 minute, just until it’s fragrant enough to make your neighbors jealous.
4. Pour in the crushed tomatoes, beans, oregano, and red pepper flakes, stirring like you’re mixing the pot of gold at the end of the rainbow.
5. Bring the stew to a simmer, then reduce the heat to low. Let it bubble gently for 20 minutes, stirring occasionally to prevent any tomato tragedies.
6. Season with salt, but remember, you can always add more later if your stew starts singing the blues.
7. Garnish with fresh basil leaves right before serving, because presentation is key, and you’re basically a chef now.

Velvety smooth with a hint of spice, this stew is like a warm blanket on a chilly evening. Serve it with a crusty piece of bread to sop up all that saucy goodness, or go rogue and spoon it over a bed of creamy polenta for a twist that’ll have everyone asking for seconds.

Baked Ziti with Crushed Tomatoes and Mozzarella

Let’s face it, folks—nothing says ‘I love carbs’ quite like a bubbling dish of baked ziti. This version, with its tangy crushed tomatoes and gooey mozzarella, is basically a hug in casserole form.

Ingredients

• 1 lb ziti pasta (because life’s too short for penne when ziti exists)
• 24 oz crushed tomatoes (the canned heroes of our story)
• 2 cups shredded mozzarella (more is always better, let’s be real)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 2 cloves garlic, minced (fresh only, unless you’re in a real pinch)
• 1 tsp salt (because we’re not savages)
• 1/2 tsp red pepper flakes (for those who like a little drama)

Instructions

1. Preheat your oven to 375°F—this is where the magic begins.
2. Boil the ziti in salted water until al dente, about 8 minutes. Tip: Stir occasionally to prevent a pasta mutiny.
3. While the pasta cooks, heat olive oil in a pan over medium heat and sauté garlic until fragrant, about 30 seconds. Tip: Don’t let it brown, or you’ll summon the bitter garlic gods.
4. Add crushed tomatoes, salt, and red pepper flakes to the pan. Simmer for 10 minutes. Tip: Taste and adjust seasoning—your future self will thank you.
5. Drain the pasta and mix it with the tomato sauce until every noodle is happily coated.
6. Transfer half the pasta to a baking dish, sprinkle with 1 cup mozzarella, then repeat with the remaining pasta and cheese.
7. Bake for 20 minutes, or until the cheese is golden and bubbly. Tip: Let it sit for 5 minutes before serving to avoid a cheese avalanche.

Every forkful of this baked ziti is a cheesy, tomato-y masterpiece. Serve it with a side of garlic bread for carb overload bliss, or enjoy it straight from the dish—no judgment here.

Spicy Arrabbiata Sauce with Crushed Tomatoes

Alright, let’s dive into the fiery world of Spicy Arrabbiata Sauce with Crushed Tomatoes, where the heat is just right to make your taste buds dance without calling the fire department. This sauce is the perfect blend of spicy, tangy, and downright delicious, ready to elevate your pasta game to legendary status.

Ingredients

• 2 tbsp extra virgin olive oil (because why settle for less?)
• 4 garlic cloves, minced (the more, the merrier, I always say)
• 1/2 tsp red pepper flakes (adjust if you’re not ready to embrace the heat)
• 28 oz can of crushed tomatoes (the star of the show)
• 1 tsp salt (to make all the flavors pop)
• 1/2 tsp sugar (a sneaky little trick to balance the acidity)
• Fresh basil leaves for garnish (because we eat with our eyes first)

Instructions

1. Heat the extra virgin olive oil in a large saucepan over medium heat until it shimmers like a mirage in the desert.
2. Add the minced garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 1 minute. Tip: Don’t let the garlic brown too much, or it’ll turn bitter.
3. Pour in the crushed tomatoes, stirring to combine with the garlic and pepper flakes. Tip: Use a splatter guard to keep your stove clean—tomato sauce stains are the worst.
4. Season with salt and sugar, then let the sauce simmer uncovered for 20 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be saucy.
5. Remove from heat and tear fresh basil leaves over the top for that Instagram-worthy finish.

You’ll love the vibrant, chunky texture of this sauce, with just enough heat to keep things interesting. Try it over spaghetti for a classic dish, or get adventurous by using it as a spicy pizza base. Yum doesn’t even begin to cover it.

One-Pot Tomato and Lentil Curry with Crushed Tomatoes

Craving something hearty, healthy, and hassle-free? This One-Pot Tomato and Lentil Curry is your weeknight superhero, swooping in to save the day with minimal cleanup and maximum flavor. It’s the kind of dish that makes you wonder why you ever bothered with complicated recipes in the first place.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 medium onion, diced (because size matters)
• 2 garlic cloves, minced (the more, the merrier)
• 1 tbsp curry powder (the secret spice squad leader)
• 1 cup dried green lentils (no soaking required, thank goodness)
• 1 can (14.5 oz) crushed tomatoes (the saucy backbone of this dish)
• 2 cups vegetable broth (homemade or store-bought, no judgment here)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for that gentle kick)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and cook until it’s as soft as your favorite pillow, about 5 minutes.
3. Toss in the minced garlic and curry powder, stirring for 30 seconds until your kitchen smells like an Indian bazaar.
4. Rinse the lentils under cold water (no one likes gritty curry), then add them to the pot along with the crushed tomatoes and vegetable broth.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25 minutes. Stir occasionally to prevent a lentil mutiny.
6. After 25 minutes, remove the lid and check if the lentils are tender. If they’re not, give them another 5 minutes (patience is a virtue).
7. Season with salt and pepper, then give it one final stir to make sure every bite is as flavorful as the last.

Unbelievably creamy yet packed with texture, this curry is a hug in a bowl. Serve it over a bed of fluffy rice or with a side of naan for the ultimate comfort food experience. And if you’re feeling fancy, a dollop of yogurt on top adds a cool contrast to the warm spices.

Tangy Tomato and Onion Chutney with Crushed Tomatoes

Ready to turn your taste buds upside down? This Tangy Tomato and Onion Chutney is the unsung hero of condiments, packing a punch that’ll make your sandwiches sing and your snacks snap to attention.

Ingredients

• 2 cups crushed tomatoes (the canned kind works wonders here, but fresh? Chef’s kiss!)
• 1 large onion, finely chopped (because nobody likes a chunky chutney)
• 2 tbsp extra virgin olive oil (my liquid gold for sautéing)
• 1 tbsp brown sugar (for that sweet, sweet balance)
• 1 tsp mustard seeds (tiny but mighty)
• 1/2 tsp turmeric powder (hello, golden hue)
• 1/4 tsp cayenne pepper (adjust if you’re not into the spicy life)
• Salt to taste (but really, don’t skip it)

Instructions

1. Heat the olive oil in a pan over medium heat. Tip: Wait until the oil shimmers—that’s your cue it’s ready.
2. Add the mustard seeds and let them pop like it’s a mini fireworks show, about 30 seconds.
3. Toss in the chopped onions and sauté until they’re golden and sweet, roughly 5 minutes. Tip: Stir occasionally to avoid any onion tantrums.
4. Sprinkle in the turmeric and cayenne, stirring for about 30 seconds to wake up those flavors.
5. Pour in the crushed tomatoes and brown sugar, mixing well. Tip: Lower the heat to a simmer to prevent any tomato splatters.
6. Let the mixture simmer uncovered for 20 minutes, stirring occasionally, until it thickens to your desired consistency.
7. Season with salt, give it one final stir, and remove from heat.

This chutney is a tangy, slightly sweet symphony with a texture that’s just thick enough to cling to your favorite crackers or slather on a burger. Try it with a sharp cheddar for a match made in flavor heaven.

Flavorful Tomato and Sausage Risotto with Crushed Tomatoes

Unbelievably, this tomato and sausage risotto is here to save your weeknight dinners from the mundane. Packed with flavors that dance on your palate, it’s a dish that promises to be as fun to make as it is to devour.

Ingredients

• 1 cup Arborio rice (because regular rice just won’t cut it for that creamy dreaminess)
• 2 tbsp extra virgin olive oil (my kitchen MVP for that golden start)
• 1/2 lb Italian sausage (go for spicy if you’re feeling adventurous)
• 1 can (14.5 oz) crushed tomatoes (the secret sauce to our flavor town)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1/2 cup grated Parmesan cheese (the more, the merrier, I say)
• 1 small onion, finely chopped (no one likes a chunky onion surprise)
• 2 cloves garlic, minced (because garlic is life)
• Salt to taste (but let’s be real, you’re going to taste as you go)

Instructions

1. Heat the olive oil in a large pan over medium heat until it shimmers like a summer day.
2. Add the sausage, breaking it apart with a spoon, and cook until it’s browned and singing, about 5 minutes.
3. Toss in the onion and garlic, stirring until they’re soft and fragrant, about 3 minutes. Tip: Don’t let the garlic burn unless you’re into that bitter life.
4. Stir in the Arborio rice, coating each grain in that oily, sausage-y goodness for about 2 minutes.
5. Pour in the crushed tomatoes and stir until the rice is wearing a tomato coat, about 1 minute.
6. Begin adding the chicken broth, one cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next. This is your arm workout for the day.
7. After the last cup of broth is in and the rice is al dente (about 20 minutes total), remove from heat. Tip: The rice should be creamy but still have a slight bite to it.
8. Stir in the Parmesan cheese until it’s melted and hugging every grain of rice. Tip: This is the step where you taste and adjust the salt, because cheese is salty and we’re not savages.

Lusciously creamy with a punch of tomato and a kick from the sausage, this risotto is a bowl of comfort. Serve it with a sprinkle of extra Parmesan and a side of smug satisfaction for mastering such a dish.

Homemade Tomato Ketchup with Crushed Tomatoes

Unbelievably, this homemade tomato ketchup will make you question why you ever settled for the store-bought stuff. It’s tangy, it’s sweet, and it’s got that perfect thickness that clings to your fries like it’s their last day on earth.

Ingredients

• 2 cups crushed tomatoes (the kind that’s been sitting in your pantry, begging for a purpose)
• 1/2 cup apple cider vinegar (because regular vinegar just doesn’t bring the same party)
• 1/4 cup brown sugar (packed like it’s moving to a tiny apartment)
• 1 tbsp onion powder (the shy cousin of fresh onions)
• 1 tsp garlic powder (for that gentle nudge of flavor)
• 1/2 tsp salt (the unsung hero of every dish)
• 1/4 tsp ground cloves (a little goes a long way, like a strong opinion)

Instructions

1. Grab a medium saucepan and pour in the crushed tomatoes, apple cider vinegar, and brown sugar. Stir like you’re mixing a potion.
2. Turn the heat to medium-low and let the mixture simmer for about 20 minutes, stirring occasionally. It should bubble gently, not like a volcano.
3. Add the onion powder, garlic powder, salt, and ground cloves. Stir to combine, then let it simmer for another 10 minutes. Tip: Taste as you go—this is your chance to adjust the flavors to your liking.
4. Once the ketchup has thickened to your desired consistency (think: slightly thinner than store-bought, it’ll thicken more as it cools), remove it from the heat. Tip: If you prefer a smoother ketchup, now’s the time to blend it.
5. Let the ketchup cool to room temperature before transferring it to a jar or bottle. Tip: A funnel is your best friend here unless you enjoy cleaning ketchup off your counter.

Yum! This ketchup is a game-changer with its bold, tangy flavor and just the right amount of sweetness. Try it on burgers, dip your sweet potato fries in it, or heck, eat it with a spoon—we won’t judge.

Mediterranean Tomato and Olive Tapenade with Crushed Tomatoes

Craving a taste of the Mediterranean without leaving your kitchen? This Tomato and Olive Tapenade is your ticket to a flavor-packed journey, blending the rustic charm of crushed tomatoes with the boldness of olives, all in one irresistible spread.

Ingredients

• 1 cup crushed tomatoes (San Marzano for the win—they’re sweeter, trust me)
• 1/2 cup pitted Kalamata olives (because life’s too short for pits)
• 2 tbsp extra virgin olive oil (the good stuff—your taste buds will thank you)
• 1 garlic clove, minced (size matters; go big or go home)
• 1 tbsp capers, drained (these little flavor bombs are non-negotiable)
• 1/2 tsp dried oregano (fresh is great, but dried brings the nostalgia)
• Salt to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. In a medium bowl, combine the crushed tomatoes, Kalamata olives, extra virgin olive oil, minced garlic, capers, and dried oregano. Mix until everything is well acquainted.
2. Let the mixture sit for at least 30 minutes at room temperature. This isn’t just waiting—it’s flavor mingling time.
3. Give it a taste and adjust the salt if needed. Remember, olives bring their own salt to the party, so go easy.
4. Serve your tapenade with a side of crusty bread, crackers, or as a bold pasta sauce. It’s versatile like that.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely bursting with Mediterranean vibes, this tapenade is a chunky, savory dream with a tangy kick. Slather it on toast for a quick snack, or dollop it over grilled chicken to elevate dinner from meh to magnificent.

Rich Tomato and Beef Chili with Crushed Tomatoes

Venture into the realm of hearty, soul-warming dishes with this Rich Tomato and Beef Chili that’s guaranteed to spice up your life—literally. Packed with crushed tomatoes and a symphony of flavors, it’s the culinary equivalent of a warm hug on a chilly day.

Ingredients

• 1 lb ground beef (the fattier, the happier your chili)
• 1 can (28 oz) crushed tomatoes (because fresh is great, but we’re keeping it real)
• 1 large onion, diced (tears are optional but likely)
• 2 cloves garlic, minced (more if you’re feeling rebellious)
• 2 tbsp chili powder (this is where the magic happens)
• 1 tsp cumin (for that earthy whisper)
• 1 tsp salt (to make everything pop)
• 1/2 tsp black pepper (because life needs a little spice)
• 1 cup beef broth (for that deep, rich base)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally to prevent any onion drama.
3. Toss in the minced garlic and cook for 1 minute, just until fragrant. Don’t let it burn, or it’ll throw off the whole vibe.
4. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes. Drain excess fat if you’re feeling health-conscious.
5. Sprinkle in the chili powder, cumin, salt, and black pepper. Stir to coat the beef evenly, awakening those spices.
6. Pour in the crushed tomatoes and beef broth, stirring to combine. Bring to a simmer, then reduce heat to low.
7. Let the chili simmer uncovered for 30 minutes, stirring occasionally. This patience-testing step is where flavors marry and deepen.
8. Taste and adjust seasoning if necessary. Remember, you’re the boss of your chili.

After the final simmer, this chili emerges as a thick, robust concoction with layers of flavor that dance on the palate. Serve it with a dollop of sour cream or over a bed of rice for a twist that’ll make your taste buds sing.

Easy Tomato and Herb Bruschetta with Crushed Tomatoes

Hungry for a snack that screams summer? This Easy Tomato and Herb Bruschetta with Crushed Tomatoes is your ticket to flavor town, no passport required. It’s fresh, it’s vibrant, and it’s ridiculously simple to whip up—perfect for those ‘I need something delicious stat’ moments.

Ingredients

• 1 baguette, sliced into 1/2-inch pieces (because who doesn’t love a good crunch?)
• 2 cups crushed tomatoes (the juicier, the better—I’m looking at you, San Marzano)
• 1/4 cup extra virgin olive oil (my kitchen MVP)
• 2 cloves garlic, minced (for that punchy kick)
• 1/4 cup fresh basil, chopped (because dried basil is a crime here)
• 1 tbsp balsamic vinegar (for a little tangy drama)
• Salt and pepper to taste (but let’s be real, you’ll want to taste as you go)

Instructions

1. Preheat your oven to 375°F—because we’re about to get toasty.
2. Arrange the baguette slices on a baking sheet. Drizzle with 2 tbsp of olive oil and toast in the oven for 5-7 minutes, or until golden brown. Tip: Keep an eye on them; they go from golden to ‘oops’ real quick.
3. In a bowl, mix the crushed tomatoes, minced garlic, remaining olive oil, balsamic vinegar, and chopped basil. Season with salt and pepper. Tip: Let this sit for 10 minutes; the flavors will mingle like guests at a great party.
4. Top each toasted baguette slice with a generous spoonful of the tomato mixture. Tip: For an extra flavor boost, rub a raw garlic clove on the toasted bread before adding the topping.
5. Serve immediately and watch them disappear. The combination of crunchy bread and juicy, herby tomatoes is a match made in snack heaven. Try serving these on a wooden board for that rustic, ‘I’m a culinary genius’ vibe.

Absolutely irresistible, this bruschetta is a celebration of simplicity and flavor. The fresh basil and garlic play off the sweet tomatoes beautifully, while the balsamic adds just the right amount of zing. Perfect for impressing guests or treating yourself to a little midday luxury.

Classic Tomato and Eggplant Parmigiana with Crushed Tomatoes

Now, who doesn’t love a dish that’s as fun to make as it is to devour? Our Classic Tomato and Eggplant Parmigiana is like a hug in a baking dish—comforting, cheesy, and utterly irresistible. Let’s dive into this layers-of-love recipe that’ll have your taste buds doing the tango!

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds (because nobody likes a flimsy eggplant)
• 1 cup all-purpose flour (for that perfect, light dredge)
• 3 large eggs, beaten (room temp eggs make for a smoother coating)
• 2 cups breadcrumbs (the crispier, the better)
• 1/2 cup extra virgin olive oil (my go-to for that golden fry)
• 4 cups crushed tomatoes (the heart and soul of the dish)
• 2 cups shredded mozzarella (because more cheese is always the answer)
• 1/2 cup grated Parmesan (for that salty, nutty kick)
• 1 tbsp dried basil (a little herb goes a long way)
• Salt and pepper (to season like you mean it)

Instructions

1. Preheat your oven to 375°F—because we’re about to get this party started.
2. Season the eggplant slices with salt and let them sit for 15 minutes to sweat out the bitterness. Pat dry with paper towels. (Tip: This step is a game-changer for flavor.)
3. Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumbs. (Tip: Keep one hand dry and one wet to avoid breadcrumb fingers.)
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant in batches until golden brown, about 3 minutes per side. Drain on paper towels. (Tip: Don’t overcrowd the pan—give those slices room to shine.)
5. In a baking dish, layer crushed tomatoes, fried eggplant, mozzarella, Parmesan, and basil. Repeat until all ingredients are used, finishing with cheese on top.
6. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.

Out of the oven, this Parmigiana is a masterpiece of melty cheese, tender eggplant, and tangy tomatoes. Serve it with a side of garlic bread to sop up all that saucy goodness, or go rogue and pile it high on a crusty roll for the ultimate sandwich experience.

Refreshing Gazpacho with Crushed Tomatoes and Cucumber

Feeling the summer heat? Let’s dive into a bowl of chilled bliss that’s as easy to whip up as it is to devour. This gazpacho is your ticket to refreshing town, with a flavor so vibrant, it’ll make your taste buds do a happy dance.

Ingredients

• 4 cups crushed tomatoes (the juicier, the better – I’m looking at you, summer harvest)
• 1 large cucumber, peeled and roughly chopped (because nobody likes a bitter surprise)
• 1/4 cup extra virgin olive oil (my liquid gold for that silky finish)
• 2 tbsp red wine vinegar (for that tangy kick that wakes up the dish)
• 1 small garlic clove, minced (a little goes a long way, trust me)
• 1 tsp salt (to make all those flavors pop)
• 1/2 tsp freshly ground black pepper (because freshly ground is always the move)

Instructions

1. In a blender, combine the crushed tomatoes, chopped cucumber, olive oil, red wine vinegar, minced garlic, salt, and black pepper.
2. Blend on high for about 1 minute, or until the mixture is smooth but still has a bit of texture. Tip: If you prefer a smoother gazpacho, blend for an additional 30 seconds.
3. Taste and adjust the seasoning with more salt or vinegar if needed. Tip: Always taste as you go – your future self will thank you.
4. Pour the gazpacho into a large bowl or container, cover, and refrigerate for at least 2 hours, or until thoroughly chilled. Tip: The flavors meld beautifully overnight, making this a great make-ahead dish.
5. Serve the gazpacho cold, garnished with a drizzle of olive oil and a few cucumber slices for that extra crunch.

Gloriously smooth with a refreshing crunch from the cucumber, this gazpacho is a summer staple that’s as versatile as it is delicious. Try serving it in chilled glasses for a fancy twist or straight from the bowl for those ‘too hot to care’ days.

Summary

Absolutely bursting with flavor, our roundup of 20 recipes with crushed tomatoes offers endless inspiration for your next meal. From hearty pastas to savory stews, there’s something for every taste. We’d love to hear which dishes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!