Canned Tomato

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.

Enchiladas are my comfort food: warm corn tortillas bathed in a slightly sweet, spicy, and bright sauce of chiles and tomato, wrapped around either a quick sauté of whatever veggies I have hanging out in the fridge or the creamy potato mash used here.

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…

This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. 

All good and decent breakfast spreads deserve some slow-cooked beans. These also freeze very well should you find yourself with leftovers.

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.

This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.

Quickly simmer shrimp in a stew of canned tomatoes, bell pepper, chicken broth, and cumin for an excellent and easy dinner.

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.

This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.

Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots’ worth of flavor in just one.

The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they’re pretty hard to resist.

Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.

This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan—it makes the pasta more flavorful.

Lucky for you, you probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.

This recipe makes more saucy, sausage-laced beans than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. If you don’t have spinach, any greens from your fridge will work.