25 Delicious Recipes Using Crushed Tomatoes for Flavorful Meals

From quick weeknight dinners to cozy comfort foods, crushed tomatoes are the secret weapon in your pantry that can transform ordinary meals into extraordinary feasts. Whether you’re craving a hearty pasta, a simmering stew, or a vibrant sauce, these 25 delicious recipes will inspire you to create flavorful dishes that everyone will love. Let’s dive in and discover how versatile crushed tomatoes can be!

Hearty Italian Tomato Basil Soup

Zestful autumn afternoons like this one call for something warm and comforting, something that fills the kitchen with the kind of aroma that feels like a gentle hug. This soup is my quiet answer to the crisp air settling outside, a simple simmer of tomatoes and basil that always brings a deep sense of calm. It’s a humble dish, really, but it holds the power to turn an ordinary day into something softly memorable.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat for about 1 minute until it shimmers lightly.
2. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in the minced garlic and cook for 1 minute exactly until fragrant but not browned.
4. Pour in the crushed tomatoes and vegetable broth, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld.
6. Carefully blend the soup until smooth using an immersion blender, or transfer it in batches to a countertop blender.
7. Stir in the heavy cream until fully incorporated and the soup turns a creamy, pale orange color.
8. Add the chopped fresh basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, then simmer for another 3 minutes to warm through.
9. Ladle the soup into bowls and serve immediately.

Fresh from the pot, this soup is velvety and rich, with the bright acidity of tomatoes softened by the cream and the herbal whisper of basil. For a cozy twist, try serving it with a thick slice of crusty bread for dipping, or swirl in a spoonful of pesto just before eating to add another layer of garden-fresh flavor.

Savory Crushed Tomato Pasta Bake

Evenings like this call for something that simmers slowly, filling the kitchen with warmth and the kind of aroma that makes the world feel just a little softer. This savory crushed tomato pasta bake is that dish for me, a humble casserole that transforms simple pantry staples into a deeply comforting meal.

Ingredients

– 1 lb dried rigatoni pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– 8 oz shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– 2 tbsp chopped fresh basil (or 1 tsp dried)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the rigatoni to the boiling water and cook for 2 minutes less than the package directions indicate for al dente texture.
4. Drain the pasta thoroughly in a colander.
5. Heat olive oil in a large oven-safe skillet over medium heat until it shimmers.
6. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
8. Pour in the crushed tomatoes, scraping any browned bits from the bottom of the skillet.
9. Sprinkle in the dried oregano, salt, and black pepper.
10. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
11. Tip: For deeper flavor, let the sauce bubble gently rather than boil vigorously.
12. Remove the skillet from heat and stir in the drained rigatoni until evenly coated with sauce.
13. Sprinkle the shredded mozzarella cheese evenly over the pasta mixture.
14. Top with the grated Parmesan cheese.
15. Tip: For extra crispy edges, make sure the cheese reaches all the way to the skillet’s sides.
16. Bake uncovered for 20-25 minutes until the cheese is melted and golden with bubbling sauce visible around the edges.
17. Tip: Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
18. Garnish with chopped fresh basil just before serving.

Dense with tender pasta and vibrant tomato flavor, this bake emerges from the oven with a beautifully blistered cheese crust that gives way to saucy, herb-scented layers beneath. The rigatoni tubes capture just enough of the rich sauce in their centers, making each bite a perfect balance of texture and taste. For a cozy weeknight, serve it straight from the skillet with a simple green salad, letting the warmth seep into your evening.

Rich Beef and Tomato Stew

Perhaps it’s the way the afternoon light slants across the kitchen counter, but today feels meant for something that simmers, something that fills the house with a warmth that has little to do with the oven. This rich beef and tomato stew is that kind of quiet comfort, a dish that asks for patience and rewards it with deep, layered flavors.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes (a fattier cut adds more flavor)
• 2 tbsp olive oil (or any neutral, high-heat oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1/4 cup all-purpose flour
• 4 cups beef broth, divided
• 1 (28 oz) can crushed tomatoes
• 2 tsp dried thyme
• 2 bay leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 large carrots, peeled and cut into 1/2-inch rounds
• 2 stalks celery, cut into 1/2-inch pieces
• 2 large potatoes, peeled and cut into 1-inch cubes

Instructions

1. Pat the beef cubes completely dry with paper towels; this is crucial for achieving a proper sear instead of steaming the meat.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Working in two batches to avoid crowding the pot, sear the beef cubes for 2-3 minutes per side until a dark brown crust forms, then transfer them to a clean plate.
4. Reduce the heat to medium and add the diced onion to the pot, sautéing for 5-7 minutes until softened and translucent.
5. Add the minced garlic and cook for 1 minute, just until fragrant, being careful not to let it burn.
6. Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its color and flavor.
7. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring continuously to form a paste (a roux).
8. While whisking constantly, slowly pour in 1 cup of the beef broth to deglaze the pot, scraping up all the browned bits from the bottom.
9. Pour in the remaining 3 cups of beef broth and the can of crushed tomatoes, stirring until everything is well combined.
10. Add the seared beef back into the pot, along with any accumulated juices, the dried thyme, bay leaves, kosher salt, and black pepper.
11. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and simmer for 1 hour and 30 minutes.
12. Stir in the carrots, celery, and potatoes, submerging them in the liquid as much as possible.
13. Cover the pot again and continue to simmer on low for another 45-60 minutes, until the beef is fork-tender and the vegetables are soft.
14. Remove and discard the bay leaves before serving.

Deeply savory and velvety from the long simmer, the tender beef practically melts apart at the slightest pressure from a spoon. For a wonderfully rustic meal, ladle it over a thick slice of toasted, crusty bread that soaks up the rich, tomato-infused broth beautifully.

Spicy Shakshuka with Crushed Tomatoes

There’s something quietly magical about watching tomatoes bubble and blister in a cast iron skillet, their crimson juices mingling with spices that perfume the kitchen with warmth. This spicy shakshuka feels like a gentle embrace on a crisp morning, where each ingredient melds into a harmonious, comforting whole. Zesty, vibrant, and deeply satisfying, it’s a dish that invites you to slow down and savor every bite.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– 1/4 teaspoon red pepper flakes (adjust for spice preference)
– 1 (28-ounce) can crushed tomatoes
– 4 large eggs
– Salt to season
– Fresh parsley, chopped (for garnish)

Instructions

1. Heat 2 tablespoons of olive oil in a 10-inch cast iron skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Sprinkle in 1 teaspoon smoked paprika, 1/2 teaspoon cumin, and 1/4 teaspoon red pepper flakes, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 can of crushed tomatoes, stirring to combine with the onion and spice mixture.
6. Simmer the tomato base uncovered over low heat for 15 minutes, until slightly thickened and deepened in color.
7. Use the back of a spoon to create 4 small wells in the tomato mixture, spacing them evenly apart.
8. Crack 1 egg into each well, taking care not to break the yolks.
9. Cover the skillet and cook over low heat for 7–9 minutes, until egg whites are fully set but yolks remain runny.
10. Season the shakshuka lightly with salt and garnish with fresh chopped parsley.

Zesty and richly textured, the shakshuka balances creamy egg yolks against the tangy, spiced tomato base. Serve it directly from the skillet with crusty bread for dipping, or top with crumbled feta for a salty contrast that elevates each spoonful.

Classic Marinara Sauce with Fresh Herbs

Lately, I’ve been thinking about how some recipes feel like old friends—comforting, familiar, and always there when you need them. This classic marinara sauce is one of those recipes for me, simmering quietly on the stove while the kitchen fills with the gentle aroma of tomatoes and herbs. There’s something deeply satisfying about watching simple ingredients transform into something so beautifully fundamental.

Ingredients

– 2 tablespoons olive oil (extra virgin preferred for flavor)
– 4 cloves garlic, minced (fresh is best, but 1 teaspoon jarred works)
– 1 (28-ounce) can crushed tomatoes (San Marzano if available)
– 1/4 cup fresh basil leaves, torn (plus extra for garnish)
– 1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried)
– 1/2 teaspoon salt (adjust based on tomato brand)
– 1/4 teaspoon black pepper (freshly ground preferred)
– 1 teaspoon sugar (optional, to balance acidity)

Instructions

1. Heat 2 tablespoons olive oil in a medium saucepan over medium-low heat for 2 minutes until shimmering but not smoking.
2. Add 4 cloves minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
3. Pour in 1 (28-ounce) can crushed tomatoes, using a spatula to scrape all contents from the can.
4. Stir in 1/4 cup torn basil leaves, 1 teaspoon fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully incorporated.
5. Bring the sauce to a gentle bubble, then immediately reduce heat to low.
6. Simmer uncovered for 25 minutes, stirring every 5-6 minutes to prevent sticking.
7. Taste the sauce after 20 minutes and add 1 teaspoon sugar if the tomatoes taste too acidic.
8. Continue simmering for the remaining 5 minutes until the sauce has thickened slightly and the herbs have infused throughout.

This sauce develops a lovely velvety texture that clings perfectly to pasta without being too thick. The fresh herbs create bright, aromatic notes that dance alongside the sweet-tart tomato base. Try it spooned over zucchini noodles for a lighter take, or use it as a dipping sauce for crusty bread while it’s still warm from the pot.

Creamy Tomato and Basil Risotto

Venturing into the kitchen on this quiet afternoon, I find myself drawn to the gentle rhythm of stirring, the way aromas slowly unfurl and fill the space with warmth. There’s something deeply comforting about transforming simple ingredients into a creamy, soul-nourishing dish that feels like a soft embrace after a long day.

Ingredients

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm on low heat (for even absorption)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup canned crushed tomatoes
• ½ cup dry white wine, such as Sauvignon Blanc (or substitute with extra broth)
• ¼ cup grated Parmesan cheese, plus extra for serving
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• ¼ cup fresh basil leaves, thinly sliced (reserve a few whole leaves for garnish)
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot over medium heat until the butter melts and foams slightly.
2. Add the finely diced onion and cook, stirring occasionally, for 4–5 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the Arborio rice and toast, stirring constantly, for 2 minutes until the edges look slightly translucent.
5. Pour in the white wine and simmer, stirring continuously, until the liquid is fully absorbed, about 2–3 minutes.
6. Add ½ cup of warm vegetable broth and stir gently until nearly all the liquid is absorbed.
7. Repeat adding broth in ½-cup increments, stirring frequently and waiting for each addition to be absorbed before adding the next—this slow process develops the rice’s creamy starch.
8. After about 15 minutes of adding broth, stir in the crushed tomatoes and continue adding broth until the rice is tender but still slightly firm to the bite, about 20–25 minutes total.
9. Remove the pot from heat and stir in the remaining 2 tablespoons of butter and grated Parmesan cheese until melted and creamy.
10. Fold in the sliced fresh basil and season with salt and freshly ground black pepper to taste.

Lingering over each spoonful, you’ll notice the risotto’s velvety texture giving way to the bright acidity of tomatoes and the fresh, herbal notes of basil. For a cozy twist, try serving it topped with a drizzle of olive oil and a few whole basil leaves, or alongside a simple arugula salad to balance its richness.

Zesty Spaghetti with Tomato and Garlic

Remembering how the afternoon light used to catch the steam rising from my grandmother’s kitchen, I find myself drawn back to this simple pasta dish that feels like both comfort and discovery. There’s something quietly magical about how a few humble ingredients can transform into something so deeply satisfying, especially on days when time moves slowly and the world outside feels distant.

Ingredients

– 1 pound dried spaghetti
– 3 tablespoons extra virgin olive oil, plus more for drizzling
– 6 large garlic cloves, thinly sliced
– 1/2 teaspoon red pepper flakes, or to your preferred heat level
– 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
– 1/4 cup fresh basil leaves, torn
– 1 teaspoon kosher salt, plus more for pasta water
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot, then add 2 tablespoons of kosher salt.
2. Add spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally to prevent sticking, until al dente (firm to the bite).
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat until shimmering but not smoking.
4. Add sliced garlic and cook for 2-3 minutes, stirring constantly, until fragrant and pale golden (watch carefully as garlic burns easily).
5. Sprinkle in red pepper flakes and cook for 30 seconds until they release their aroma.
6. Carefully pour the canned tomatoes with their juices into the skillet, crushing them with your hands or a wooden spoon for a rustic texture.
7. Simmer the sauce uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
8. Season the sauce with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, tasting and adjusting if needed.
9. Reserve 1 cup of pasta cooking water before draining the spaghetti.
10. Transfer the drained spaghetti directly into the skillet with the tomato sauce.
11. Toss the pasta with the sauce over low heat for 1-2 minutes, adding splashes of reserved pasta water until the sauce clings nicely to the noodles.
12. Remove from heat and stir in torn basil leaves and grated Parmesan cheese until evenly distributed.

Draping the spaghetti in that vibrant red sauce creates the most beautiful contrast in the bowl, each strand glistening with garlic-infused oil. The texture is wonderfully balanced—the pasta maintains a gentle chew while the sauce coats it in velvety richness, with occasional bursts of fresh basil and the subtle heat from pepper flakes lingering pleasantly. Sometimes I like to serve it in shallow bowls with extra Parmesan scattered over the top and a simple green salad on the side, letting the flavors speak for themselves in the quiet of the evening.

Mouthwatering Tomato Basil Bruschetta

Drifting through the quiet afternoon, I find myself drawn to the simple comfort of preparing something that feels both elegant and effortless. There’s something deeply satisfying about transforming humble ingredients into a dish that sings with freshness and flavor, a small moment of culinary meditation in an otherwise hurried day.

Ingredients

– 1 French baguette, sliced into ½-inch thick pieces (day-old works wonderfully for better texture)
– 4 large ripe tomatoes, diced (heirloom varieties add beautiful color)
– ¼ cup fresh basil leaves, thinly sliced (tearing by hand preserves delicate oils)
– 2 cloves garlic, minced (adjust quantity based on your preference)
– 2 tablespoons extra virgin olive oil (a high-quality bottle makes all the difference)
– 1 tablespoon balsamic vinegar (aged varieties offer deeper complexity)
– ½ teaspoon sea salt (flaky salt enhances texture)
– ¼ teaspoon black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush each slice lightly with 1 tablespoon of the olive oil using a pastry brush.
4. Toast the bread in the preheated oven for 8-10 minutes until the edges turn golden brown and the surfaces become crisp.
5. Remove the toasted bread from the oven and immediately rub one side of each slice with the cut side of a garlic clove while still warm—this allows the bread to absorb maximum garlic flavor.
6. In a medium mixing bowl, combine the diced tomatoes, sliced basil, minced garlic, remaining 1 tablespoon olive oil, and balsamic vinegar.
7. Gently toss the tomato mixture with a silicone spatula until all ingredients are evenly coated, being careful not to crush the tomatoes.
8. Season the mixture with sea salt and freshly ground black pepper, then let it rest for 5 minutes to allow the flavors to meld together.
9. Spoon the tomato basil mixture generously onto the garlic-rubbed side of each toasted baguette slice, ensuring each piece gets both tomatoes and basil in every bite.
10. Arrange the finished bruschetta on a serving platter and serve immediately.

Heavenly contrasts define this bruschetta—the crisp, garlicky toast against the juicy burst of tomatoes, the bright basil cutting through the rich olive oil. Consider serving these on a wooden board for rustic appeal, or pair them with a crisp white wine for an impromptu gathering that feels both spontaneous and thoughtfully prepared.

Flavorful Eggplant Parmesan with Tomato Sauce

Yielding to the quiet rhythm of an autumn afternoon, I find myself drawn to the kitchen, where the earthy scent of eggplant and rich tomato sauce promises comfort. There’s something deeply satisfying about layering these humble ingredients into a dish that feels both nourishing and celebratory. Let’s begin with what you’ll need.

Ingredients

– 2 medium eggplants, sliced into ½-inch rounds (salted to draw out bitterness)
– 1 cup all-purpose flour (for a light, crispy coating)
– 2 large eggs, beaten (helps breading adhere)
– 2 cups Italian-seasoned breadcrumbs (or panko for extra crunch)
– ½ cup olive oil (or any neutral oil, for frying)
– 3 cups tomato sauce (homemade or jarred, simmered with garlic)
– 2 cups shredded mozzarella cheese (low-moisture works best)
– ½ cup grated Parmesan cheese (freshly grated melts smoothly)
– 1 tsp dried basil (or fresh, added at the end)
– ½ tsp black pepper (adjust to taste)

Instructions

1. Arrange eggplant slices in a single layer on a baking sheet and sprinkle both sides generously with salt. Let them sit for 30 minutes to release excess moisture, then pat dry thoroughly with paper towels. This step prevents a soggy texture later.
2. Place flour in a shallow bowl, beaten eggs in another, and breadcrumbs in a third. Dredge each eggplant slice first in flour, shaking off excess, then dip in egg, and finally coat evenly in breadcrumbs.
3. Heat olive oil in a large skillet over medium heat until it shimmers (about 350°F). Fry eggplant slices in batches for 3–4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate to drain. Avoid crowding the pan for even browning.
4. Preheat oven to 375°F. Spread 1 cup of tomato sauce evenly in a 9×13-inch baking dish. Layer half of the fried eggplant slices over the sauce, slightly overlapping if needed.
5. Spoon 1 cup of tomato sauce over the eggplant layer, then sprinkle with 1 cup of mozzarella and ¼ cup of Parmesan. Repeat layers with remaining eggplant, sauce, and cheeses, finishing with a dusting of dried basil and black pepper.
6. Bake uncovered for 25–30 minutes, until the cheese is bubbly and lightly browned at the edges. Let rest for 10 minutes before serving to allow layers to set. Zestfully golden and aromatic, this eggplant Parmesan emerges with a crisp-tender texture that gives way to velvety layers beneath. The tangy tomato sauce melds with the creamy, melted cheeses, creating a harmony that feels both rustic and refined. Serve it alongside a simple arugula salad or over spaghetti for a meal that comforts from the first bite.

Warm Rustic Tomato and Lentil Soup

Lately, I’ve been craving something that feels like a gentle embrace from the inside out, a simple pot of soup that simmers away the afternoon chill and fills the kitchen with the kind of warmth that lingers long after the stove is turned off.

Ingredients

• 2 tablespoons olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1 minute until it shimmers.
2. Add 1 diced yellow onion and cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and the edges just begin to brown.
3. Stir in 2 minced garlic cloves and cook for exactly 1 minute until fragrant but not browned.
4. Add 1 cup of rinsed brown lentils to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in 4 cups of vegetable broth and 1 can of crushed tomatoes, scraping the bottom of the pot to lift any browned bits.
6. Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
7. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
8. Cover the pot and simmer for 30-35 minutes, until the lentils are tender but not mushy.
9. Turn off the heat and stir in 2 cups of fresh spinach until it wilts completely, about 2 minutes.

During those final moments when the spinach surrenders its vibrant green to the rich red broth, the transformation feels complete. This soup settles with a comforting thickness from the lentils, balanced by the bright acidity of tomatoes that have melted into the base. I love serving it with a thick slice of crusty bread for dipping, or sometimes I’ll stir in a spoonful of pesto right at the end for an herbal lift that cuts through the earthiness.

Comforting Stuffed Bell Peppers in Tomato Sauce

Dusk settles softly outside my kitchen window, the kind of evening that calls for something warm and nurturing to emerge from the oven. These bell peppers, cradling their savory filling while bathing in tomato sauce, feel like a quiet conversation between ingredients. There’s a gentle rhythm to preparing them, a slow unfurling of aromas that fills the kitchen with comfort.

Ingredients

– 4 large bell peppers, any color (choose ones with flat bottoms for stability)
– 1 lb ground beef, 85% lean (or ground turkey for a lighter option)
– 1 cup cooked white rice (leftover rice works perfectly here)
– 1 medium yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1/2 cup shredded mozzarella cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Carefully slice the tops off all 4 bell peppers and remove the seeds and membranes inside, creating hollow vessels.
3. Bring a large pot of salted water to a rolling boil and blanch the hollowed bell peppers for 4 minutes until slightly softened but still firm.
4. Drain the peppers thoroughly and place them upright in the prepared baking dish.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 additional minute until golden and aromatic.
8. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook for 8-10 minutes until browned throughout.
9. Drain any excess grease from the skillet, then stir in the cooked rice, tomato sauce, oregano, salt, and black pepper.
10. Simmer the mixture for 5 minutes over low heat, allowing the flavors to meld together.
11. Spoon the beef and rice mixture evenly into the prepared bell peppers, filling them to about 1/4 inch from the top.
12. Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed pepper.
13. Cover the baking dish tightly with aluminum foil and bake for 25 minutes at 375°F.
14. Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and lightly golden.
15. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.Just beyond the final bake, these peppers offer tender walls that yield gently to the fork, revealing a richly seasoned filling where tomato sauce has woven through every grain of rice. The melted cheese forms a delicate crust that contrasts beautifully with the soft vegetables beneath. Consider serving them alongside a simple green salad with vinaigrette to cut through the richness, or spoon any extra sauce from the baking dish over each portion for added moisture.

Satisfying Tomato and Mozzarella Tart

A quiet afternoon like this always makes me crave something simple yet deeply comforting, the kind of food that feels like a gentle pause in the day. This tomato and mozzarella tart is exactly that—a humble, savory embrace built on flaky pastry, sweet tomatoes, and milky cheese. It’s the sort of dish that asks for little effort but returns so much warmth and satisfaction.

Ingredients

– 1 sheet frozen puff pastry, thawed (keep cold until use for best flakiness)
– 2 medium ripe tomatoes, sliced ¼-inch thick (heirlooms add lovely color)
– 8 oz fresh mozzarella cheese, sliced (drained well to avoid sogginess)
– 2 tbsp extra virgin olive oil (or any mild oil)
– 1 tbsp balsamic glaze
– ¼ cup fresh basil leaves, torn (plus extra for garnish)
– ½ tsp garlic powder
– ¼ tsp sea salt
– ¼ tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, prick it all over with a fork to prevent puffing, and bake for 10 minutes until lightly golden.
3. Remove the par-baked pastry from the oven and layer the mozzarella slices evenly over the surface, leaving a ½-inch border around the edges.
4. Arrange the tomato slices in a single layer over the mozzarella, slightly overlapping them for full coverage.
5. Drizzle the olive oil evenly over the tomatoes and pastry edges.
6. Sprinkle the garlic powder, sea salt, and black pepper uniformly across the tart.
7. Return the tart to the oven and bake for 18–20 minutes, until the pastry is deep golden and the cheese is bubbly.
8. Transfer the baked tart to a cooling rack and let it rest for 5 minutes to set.
9. Scatter the torn basil leaves over the top and drizzle with balsamic glaze just before serving.

Nothing captures late summer quite like the juicy burst of tomatoes against that creamy, stretchy mozzarella, all cradled by a crisp, buttery crust. I love slicing it into rustic squares and serving it warm with a simple arugula salad—each bite feels both nourishing and indulgent, a quiet celebration of the season’s simplest pleasures.

Conclusion

Ready to transform your meals? These 25 crushed tomato recipes prove how versatile this pantry staple can be—from comforting soups to hearty pastas. We hope you found inspiration for your next delicious creation! Try a recipe, share your favorite in the comments below, and don’t forget to pin this article on Pinterest for easy access. Happy cooking!