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What to do with a load of canned tomatoes?

I opened a restaurant sized can of plum tomatoes last night for tomato sauce and I have ALOT leftover. Anyone have any ideas for what I can do with the remainder besides use it to make more tomato sauce? Thanks!

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  1. Chicken cacciatore
    Lentil soup w/ tomatoes
    Pot roast or other braised meat
    Marcella Hazan's roasted potatoes w/ tomatoes (yum!)
    You can probably freeze some.

    3 Replies
    1. re: NYchowcook

      Can you elaborate a little on the roasted potatoes w/tomatoes recipe? Thanks for the feedback!

      1. re: diablo

        2 pounds potatoes, peeled and sliced 1/4 inch thick
        2 c onions, sliced thin
        1 lb tomatoes (I tear up canned tomatoes)
        3/4 c grated romano
        3/4 t dried oregano
        1/3 c. olive oil

        Preheat oven to 400 degrees
        Mix potatoes w/ onion, tomato, cheese, oregano, S&P and 1/2 c. water. Mix well.
        Put 1 T olive oil in baking dish and rub around to cover bottom. Put potato mixture into baking dish and pour in remaining olive oil. Bake about 1 hour on top of oven until potatoes are soft, turning potatoes every 20 minutes or so.
        Let sit to cool a little and serve warm, not hot.

    2. As with leftover stock, you can freeze some in ice cube trays (Plastic) and zip loc for use in future meals. Great and very cost effective for when you just want a 'touch' of tomato

      1. Cream of tomato soup with one of the grilled cheese sandwiches from that thread might be good comfort food this time of year.

        Here are a couple of links that I haven't tried.




          1. I would freeze a great deal, then use the rest for soup - probably cabbage soup, which I've been eating like crazy for the past two weeks (no, not on a diet, I just love this stuff).

              1. agree to everybody !
                some for freeze , some for tomato soup, maybe home made pizza sauce,too.
                beef stew ? salsa ?

                I like this baked eggs,too.

                tomatoes are never too much !

                1. (Almost) instant salsa:

                  Roast up some red onions, garlic cloves, and a jalapeno or two until they're a little bit charred, chop, stir in to the tomatoes, add salt, red wine vinegar, and chopped cilantro.

                  We go through gallons of canned tomatoes (Muir Glen fire-roasted are our favorites) making this salsa. If I don't have fresh jalapenos, I use canned chipotles in adobo.

                  1. I really like Ina Garten's Roasted Tomato soup and it calls for a large amount of canned tomatoes. It also freezes really well, if you're looking for a way to freeze the tomatoes in a ready-to-use way (i.e. not just freezing the tomatoes themselves, as suggested by Tay). Recipe on foodnetwork.com.

                    1. You can slow roast them - drain them, toss them with salt, pepper, EVOO and herbs, slow roast them in the oven (on a large baking sheet or in a baking dish) about 3 hours on 250. They are then wonderful many ways: on pizzas, in sandwiches, in eggs, etc etc. You can cover them with olive oil and they keep a while in the fridge. I usually have a bowl of these in my fridge. I love to just eat them with bread as a snack.

                      1 Reply
                      1. re: Tom P

                        Hear, hear.

                        To everything you said.

                        Plus just plopped by themselves on some pasta with some really good quality, fresh-grated or shaved Reggiano or Pecorino and an extra tiny drizzle of a robust EVOO.

                      2. tomato soup

                        1. Besides "What inspired you to open a #10 can of tomatoes for a home use recipe???!?" comment. I would comment as such:
                          a) if you opened a can of whole tomatoes in juice, freeze half in home recipe amounts.
                          b)For the other half, blend, food process into a smooth liquid. Of that portion some into 1 cup amounts and freeze. And also make "ice cubes" of it. After the "ice cubes" have frozen, store in the freezer in a zip-sealed thingie.

                          Use any of these to add a zing to a recipe! Or even in the recipe that you make next time that you opened this huge can for. :)

                          3 Replies
                          1. re: Quine

                            LOL! My husband brought them home from a restaurant he works at that closes for the winter season. I wanted some tomato sauce and I was too lazy to go to the supermarket......

                              1. re: bear

                                So far I've made beef stew and the roasted potatoes/tomatoes from the recipe above (delish!). Soup's next after I (finally) get to the supermarket today. I also want to try Tom P's suggestion of slow roasting them. I'll freeze any I have left. I love tomatoes, but I'll probably be all tomatoed out after that :) Thanks for all the suggestions!