Spaghetti with Tomato Sauce
- 1 pound spaghetti
- 1 large red onion, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- Cook spaghetti according to package instructions.
- In a large pan, heat olive oil over medium heat. Add garlic and onion and sauté until soft and fragrant.
- Add canned tomatoes, salt, black pepper, and oregano. Stir well and simmer for 10 minutes.
- Combine cooked spaghetti with tomato sauce and serve hot.
Tomato and Basil Soup
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces) whole peeled tomatoes, undrained
- 2 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Melt butter in a large pot over medium heat. Add onion and garlic and sauté until soft and fragrant.
- Add canned tomatoes and their juices, vegetable broth, and chopped basil. Stir well and bring to a boil.
- Lower the heat and let the soup simmer for 10 minutes.
- Puree the soup until smooth using an immersion blender or transfer it to a blender in batches and puree until smooth.
- Return the soup to the pot and stir in heavy cream. Season with salt and black pepper to taste.
Chickpea and Tomato Curry
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, drained
- 2 tablespoons curry powder
- Salt and black pepper, to taste
- Heat olive oil in a large pan over medium heat. Add onion and garlic and sauté until soft and fragrant.
- Add canned tomatoes, chickpeas, curry powder, salt, and black pepper. Stir well and bring to a boil.
- Lower the heat and let the curry simmer for 10 minutes.
- Serve hot with rice or naan bread.
Stewed Tomatoes with Basil and Garlic
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cans (28 ounces) whole peeled tomatoes, undrained
- 1/2 cup fresh basil, chopped
- Salt and black pepper, to taste
- Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.
- Add canned tomatoes and their juices. Stir well and bring to a boil.
- Lower the heat and let the tomatoes simmer for 10 minutes.
- Stir in chopped basil and season with salt and black pepper to taste.
Tomato and Cheese Quesadillas
![Tomato and Cheese Quesadillas](https://www.sheknows.com/wp-content/uploads/2018/12/sk-x-hunts-tomatoes-five-quick-meals-that-prove-canned-tomatoes-are-the-pantry-staple-you-need-to-stock-up-on.png?w=1024")
- 8 large flour tortillas
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 cups shredded cheddar cheese
- 1/4 cup chopped green chilies
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- Preheat a large non-stick skillet over medium heat.
- Place one tortilla in the skillet and sprinkle with shredded cheese, diced tomatoes, chopped green chilies, chili powder, salt, and black pepper.
- Place another tortilla on top of the filling and press lightly with a spatula.
- Cook for 2-3 minutes or until the bottom tortilla is golden brown and crispy.
- Flip the quesadilla over and cook for another 2-3 minutes or until the other side is golden brown and crispy.
- Repeat with the remaining tortillas and filling.
- Serve hot with your favorite dipping sauce.
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