3 Easy Recipe Ideas Using Canned Tomatoes

tomato Bruschetta, sausage Cassoulet and Cioppino with shrimp and muscles
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We are big fans of perfectly ripe tomatoes canned at the peak of their season. Here are three uber easy and exciting ways to put them to good use!

Vine-Ripened Tomatoes Picked at Peak Ripeness

If you’ve ever been to Italy in the summer and tasted their perfectly ripe fruit, you know that nothing could ever compare. Sun-warmed tomatoes, dripping with juice, plucked straight off the vine are the stuff dreams are made of. Since tomatoes sadly don't grow on vines year round and we can’t simply hop a plane to Italy anytime we’d like, we are looking to the next closest way to bring delicious fresh tomato flavor right to your dinner table.

We used Italy’s #1 tomato brand, Mutti, for remarkably fresh tasting 100% Italian tomatoes to bring you three quick recipe ideas using canned tomatoes:

  1. An easy cassoulet made with white beans, chicken sausage, fresh basil and Mutti Finely Chopped Tomatoes.
  2. Quick bruschetta using Mutti Cherry Tomatoes, lots of garlic, olive oil and balsamic vinegar.
  3. A version of cioppino that comes together fast using Mutti Whole Peeled Tomatoes.
open cans of tomatoes

Canned Tomatoes: A Pantry Staple

Visit the pantry of anyone you know and you can be sure to find at least one common ingredient: canned tomatoes. Canned tomatoes come in many forms: whole peeled, diced and finely diced. Some specialty stores also carry canned stewed tomatoes and even canned cherry tomatoes.

Canned tomatoes are:

  1. Packed at peak ripeness: hello flavor!
  2. Have the same nutritional value as fresh tomatoes.
  3. Affordable and store for long periods of time.

We’ve done our share of cooking with these go-to pantry staples and all agree that some of the best canned tomatoes come from our friends over at Mutti. Their Italian canned tomatoes taste remarkably fresh (even straight out of the can) -- you can even see the difference in color between Mutti and other brands. I also appreciate that they use minimal salt and that they have no additives or preservatives. This way I can season my dish to taste and let the tomato’s incredible freshness and good taste can shine through!

3 Smart Ways To Cook With Canned Tomatoes:  

Bruschetta: 

The first quick and easy hack we have for you is this bright and garlicky bruschetta made with Mutti Cherry Tomatoes.

Are you wondering how to make bruschetta with canned tomatoes? See how this bruschetta recipe comes together quick, in just a few short steps.  

  • Grab two cans of Mutti Cherry Tomatoes, drain them and place them in a bowl.
  • Mince three cloves of garlic and add them to the tomatoes along with a one tablespoon / glug of good olive oil.
  • Add some balsamic vinegar and lemon juice for acid and fresh basil for a bright, peppery note.
  • Season with salt and pepper.
tomato and sausage Cassoulet with basil and white beans in a pan

Cassoulet: 

Next up is an ultra-quick and delicious dinner inspired by our favorite classic French dish, cassoulet. If you are thinking “what is cassoulet?”, you are not alone. Cassoulet is a slow-cooked casserole dish that normally includes chicken, sausage and white beans. Our version is not the most authentic cassoulet recipe, but we can pretty much guarantee it will be one of the best dinner hacks you’ve ever come across. Here’s what to do:

  • Grab a can of Mutti Finely Chopped Tomatoes, some Italian chicken sausage & white northern beans.
  • Sauté onion and garlic in oil.  
  • Add herbs, white wine, chicken stock then tomatoes.
  • Adding the beans and sausage is the last step of this easy cassoulet recipe.
  • Bake, garnish then enjoy!
ingredients laid out for Copping with shrimp, muscles, olive oil, garlic, white fish, onions, broth, clams

Cioppino:

Cioppino is a brothy, tomato-y seafood stew—creamy clam chowder’s lighter, more summery cousin. This seafood cioppino recipe could not be simpler, it produces a lovely pot of fragrant seafood stew in no time. Here’s how to make it:

  • In a large dutch oven heat olive oil over medium heat. Add onion and saute until translucent.
  • Add garlic and oregano and thyme and continue cooking until fragrant. Add red pepper flakes, tomato paste, salt and pepper and stir until incorporated.
  • Open your can of Mutti Whole Peeled Tomatoes, and use your hands to squeeze the tomatoes until they’re crushed, then add them to pot.
  • Pour the remaining liquid from the tomatoes into the pot and stir to bring everything together.
  • Add white wine and clam juice and bring to a simmer until cioppino broth begins to thicken. About 10-15 minutes.
  • Grab some crusty bread and dig in!
tomato Bruschetta, sausage Cassoulet and Cioppino with shrimp and muscles

More Ways To Use Canned Tomatoes

We really do put canned tomatoes in just about EVERYTHING. Here are a few of our other favorite uses:

If you make any of these delicious dishes, we’d love to hear about it! Post a picture to Instagram and tag @@themodernproper and #themodernproper so we can celebrate your dinner win along with you. Happy eating! 

This sponsored post is written by TMP on behalf of Mutti. The opinions and text are all ours. Thank you for supporting the brands we love.

3 Easy Recipe Ideas Using Canned Tomatoes

Cioppino

3 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 tsp dried oregano
3 sprigs fresh thyme
½ tsp red pepper flakes
½ tsp salt
½ tsp pepper
2 tbsp tomato paste
1 (28 oz) can Mutti Whole Peeled Tomatoes
1 ½ cups white wine
1 (8 oz) bottle clam juice
3 cups chicken stock
1 lb halibut (or white firm fish), cut into 1” pieces
1 lb clams or mussels
1 lb large shrimp
Fresh parsley, minced for serving

Bruschetta

2 (14 oz) cans Mutti Cherry Tomatoes, drained (do not rinse)
3 garlic cloves, minced
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
4 fresh basil leaves, julienned
1/2 tsp salt
1/4 tsp pepper

Cassoulet

1 lb Italian chicken sausage, raw links
1 (14 oz) can Mutti Finely Chopped Tomatoes
2 (14 oz) cans white northern beans, drained and rinsed
4 garlic cloves, minced
4 sprigs fresh thyme
¼ cup fresh basil leaves, julienned (more for serving)
1 onion, chopped
½ cup dry white wine
1 cup chicken stock
1 tsp salt
½ tsp pepper
Fresh parsley and basil for serving

Method

Cioppino
Serves 4

  1. In a large dutch oven heat olive oil over medium heat. Add onion and sauté until translucent, 3 minutes.
  2. Add garlic, oregano and thyme and continue cooking until fragrant. About 1 minute.
  3. Add in red pepper flakes, tomato paste, salt and pepper and stir until incorporated.
  4. Using your hands, squeeze the tomatoes until crushed and add to pot. Pour remaining liquid from the tomatoes into the pot and stir to bring everything together.
  5. Add the wine and clam juice and bring to a simmer until sauce begins to thicken. About 10-15 minutes.
  6. Add the chicken stock along with the halibut or cod, shrimp and shellfish, bring to a simmer, cover and cook for 5 minutes. Uncover and check for doneness. Discard any clams or mussels who’s shells did not open. Adjust seasoning as needed.
  7. Sprinkle with parsley serve immediately along with crusty bread.

Bruschetta
Serves 4

  1. In a medium bowl, gently toss the curry tomatoes with all remaining ingredients. Allow to sit for at least an hour before serving to let the flavors develop. Serve over grilled chicken or steak or on top of crostini.

Cassoulet
Serves 4

  1. Preheat oven to 400°F.
  2. Heat the olive oil in a medium sized, oven proof skillet. In prepared skillet, brown sausage on all sides. Remove sausage from pan and set aside.
  3. Add onions to skillet and sauté until they begin to soften. Add in garlic and cook for another 1-2 minutes.
  4. While still over medium heat add in white wine, bring to a simmer until reduced by half (about 3 minutes).
  5. Add in chicken stock, tomatoes, fresh basil, fresh thyme, salt and pepper and bring to a simmer. Simmer for 10 minutes.
  6. Add in beans, stir to combine. Nestle the sausage into the beans.
  7. Place in the oven on the center rack and bake for 15 minutes.
  8. Garnish with extra fresh basil ribbons and/or parsley and serve warm along with toasted bread.