6 Fast & Easy Recipes From Canned Tomatoes!

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I hope you all had a great Christmas yesterday!  And even if you don’t celebrate the holiday, I hope it was a good day for ya!   When I was a little kid, I just loved Christmas.  All the excitement.  Presents.  Spending time with my family.  Going sledding.  All kinds of things.  

However, I am happy enough to have the week after Christmas and before New Years Eve to take a break.  I spend more time just being quiet.  Exercising.  My husband and I have this annual ritual of eating from our refrigerator and pantry.  Partly, to save a little money.  Christmas is expensive.  And partly just for the sheer enjoyment of knowing we can do this and we do it together.

I was web surfing and come across some recipes from The Cheat Sheet.  Here are two I am definitely going to try this week.  Check out the others while you are at it! 



Baked Pasta with Tomatoes and Parmesan


Filled with cheese, rigatoni, and canned tomatoes, Baked Pasta with Tomatoes and Parmesan is a weeknight must. Martha Stewart notes that this cooking method was adapted from Giuilano Bugialli’s Classic Techniques of Italian Cooking, and involves baking dry pasta with tomatoes, which results in a tender and authentic Italian pasta dish. The best part? This recipe requires very little prep time; let your dry pasta soak in olive oil, combine your ingredients, bake, sprinkle with cheese, and dig in.


  • ¾ cup extra-virgin olive oil
  • 1 pound rigatoni or penne pasta
  • 2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced ½-inch thick
  • Coarse salt and freshly ground black pepper
  • ½ cup freshly grated Parmesan-Reggiano cheese

Directions: Preheat oven to 400 degrees Fahrenheit. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes. Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2½-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.

Dressed-Up Tomato Soup

Southern Living’s Dressed-Up Tomato Soup is perfect for days when you’re running short on time or ingredients. Canned Italian-style diced tomatoes, chicken broth, and ground pepper enhance a basic can of tomato soup in this recipe, which takes 10 minutes to make. Feel free to add your favorite ingredients into the mix; fresh seasonings, croutons, cheese, and sour cream are all perfect toppings for this rich and creamy dish.


  • 1 (28-ounce) can Italian-seasoned diced tomatoes
  • 1 (26-ounce) can tomato soup, undiluted
  • 1 (32-ounce) container chicken broth
  • ½ teaspoon freshly ground pepper
  • Optional toppings: sour cream; chopped fresh parsley, basil, chives, or rosemary; croutons; freshly grated Parmesan cheese; grated lemon rind

Directions: Pulse 1 can Italian-seasoned diced tomatoes in a food processor 3 to 4 times or until finely diced. Stir together tomatoes, 1 can tomato soup, undiluted, 1 container chicken broth, and ½ teaspoon freshly ground pepper in a Dutch oven. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated.

To serve, we topped the soup with a dollop of sour cream and sprinkled it with chopped fresh parsley. Other tasty additions include chopped fresh basil, chopped fresh chives, chopped fresh rosemary, croutons, freshly grated Parmesan cheese, and grated lemon rind.



More recipes!


2 thoughts on “6 Fast & Easy Recipes From Canned Tomatoes!

    Lynz Real Cooking said:
    December 26, 2015 at 5:24 pm

    Thanks Marcey!


    DeniseBalog said:
    December 26, 2015 at 6:12 pm

    Never thought of adding tomatoes to tomato can soup. Kinda make a pesto out of it. Tomato soup a staple in our house. Yes, after all the cooking and baking this past week, this coming week is for exactly what you are doing! Love it! We made it through!!


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