Easy Recipes for Canned Tomatoes (Slide 17)

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Manhattan Crab Chowder

Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for the clams. To make it cook faster, take your time to finely dice the vegetables. We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer. Then take them out to toss into other soups or sauces—you can't go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.

Recipe: Manhattan Crab Chowder

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Spinach-Parmesan stuffing provides great flavor in boneless, skinless chicken thighs. Try it with th…View slide

Cod with Tomato Cream Sauce

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or ric…View slide

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Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with c…View slide

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These succulent meatballs can be served on little plates with plenty of bread for sopping up the ric…View slide

Sofia's Chicken Paprikash

Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken …View slide

Egyptian Edamame Stew

A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made w…View slide

Chilaquiles Casserole

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegeta…View slide

Manhattan Crab Chowder

Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version s…View slide

Penne with Vodka Sauce & Ca…

Our velvety tomato sauce is spiked with cubes of salty capicola and a few shots of vodka. Make it a …View slide

Stuffed Chard with Fresh Ma…

Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls …View slide

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