Canned tomatoes are a pantry staple so fundamental that most people stop thinking about them. They grab a can for pasta sauce or chili and call it done. But a single can of whole, crushed, or diced tomatoes is the starting point for an enormous range of dishes — and the juice in the can is as valuable as the tomatoes themselves. Here are five meals that prove the point.
Which Can to Buy
The type of canned tomato matters more than most people realize. Whole peeled tomatoes are the most versatile — you can crush them by hand for a chunky sauce or blend them smooth. Crushed tomatoes are ideal for sauces and soups where you want body without chunks. Diced tomatoes hold their shape and work well in braises, tacos, and grain dishes. San Marzano varieties are worth the small price premium for anything where tomato is the star flavor.
Five Meals From One Can
1. 20-Minute Marinara This is the one that makes jarred sauce feel unnecessary. Sauté three cloves of garlic in olive oil until golden, add one can of crushed tomatoes, a pinch of red pepper flakes, salt, and a few fresh basil leaves. Simmer for 15 minutes. That’s it. Toss with pasta, use as a pizza sauce, or spoon over chicken. It takes less time than the jarred version takes to heat up.
2. Shakshuka One of the best one-pan breakfasts or dinners in existence. Sauté diced onion, garlic, and bell pepper until soft. Add a can of crushed or diced tomatoes, cumin, smoked paprika, and a pinch of cayenne. Simmer for 10 minutes, then make wells in the sauce and crack in four eggs. Cover and cook until the whites are set but the yolks are still runny. Serve with crusty bread.
3. Quick Braised Chicken Thighs Season chicken thighs with salt, pepper, and garlic powder and sear skin-side down in an oven-safe skillet until golden. Flip, add a can of whole peeled tomatoes crushed by hand, along with garlic, fresh thyme, and a splash of chicken broth. Transfer to a 375°F oven for 25–30 minutes. The tomatoes become a rich, savory braising liquid that’s good enough to eat with a spoon.
4. Tomato Lentil Soup Add one can of diced tomatoes, one cup of red lentils, three cups of vegetable broth, diced onion, garlic, cumin, turmeric, and a pinch of cinnamon to a pot. Bring to a boil, reduce to a simmer, and cook for 25 minutes until the lentils have broken down. Finish with a squeeze of lemon. This is one of the most filling, inexpensive meals you can make from pantry staples alone.
5. Tomato-Braised White Beans Sauté garlic and a pinch of red pepper flakes in olive oil. Add a can of crushed tomatoes and a can of drained white beans. Simmer for 15 minutes until the sauce thickens and the beans absorb the flavor. Finish with fresh parsley and a drizzle of good olive oil. Serve over toast or alongside roasted vegetables. This is the pantry dinner that surprises people every time.
Your Grocery List
- Canned tomatoes — whole peeled, crushed, or diced (1–2 cans)
- Olive oil
- Garlic + yellow onion
- Red pepper flakes + cumin + smoked paprika + turmeric + cayenne + cinnamon
- Fresh basil + fresh thyme + fresh parsley
- Eggs
- Bell pepper
- Boneless chicken thighs
- Red lentils
- Canned white beans
- Vegetable broth + chicken broth
- Crusty bread or pasta
- Lemon
The Bottom Line
One can of tomatoes, five meals that don’t resemble each other at all. It’s the pantry staple that’s been quietly capable of carrying your whole week — you just had to know where to point it.
