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3 Easy Recipe Ideas Using Canned Tomatoes

tomato Bruschetta, sausage Cassoulet and Cioppino with shrimp and muscles
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

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.