Alright, let’s talk tomatoes—specifically, San Marzano tomatoes. If you’ve never cooked with them, you’re in for a treat. These babies are rich, sweet, and basically the MVP of tomato dishes. As a busy mom of three, I’m always on the hunt for easy dinner recipes that don’t require a million steps but still taste chef-level good. And let’s be real, sometimes you just look at a pile of tomatoes and think, “What to do with fresh tomatoes?” or “What to make with tomatoes besides the usual spaghetti?” Been there.
So whether you just raided the garden, hit a farmer’s market haul, or found a can of these gems in your pantry, I got you. We’re diving into fresh tomato recipes that work for busy weeknights, lazy weekends, or when you just need an excuse to eat more bread with sauce (no shame). From cozy soups to quick pasta, here are 8 tomato recipes that’ll make you rethink everything you knew about tomatoes. Let’s cook!
1. San Marzano Tomato Basil Soup
This soup is like a warm hug in a bowl, perfect for chilly nights or when you just need some comfort food. San Marzano tomatoes give it that rich, deep tomato flavor, and the basil? Chef’s kiss! My kids love dunking grilled cheese into this, and honestly, same. Plus, it’s ridiculously easy to make—just throw stuff in a pot and let it do its thing.
Servings: 4
Prep Time: 10 min
Cook Time: 30 min
Ingredients:
- 1 can (28 oz) San Marzano tomatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, but adds a nice kick)
- 1/4 cup fresh basil, chopped
- Salt & pepper to taste
Instructions:
- Heat olive oil in a pot over medium heat. Throw in the chopped onion and garlic, and sauté until soft and fragrant (about 5 min).
- Pour in the tomatoes, breaking them up with a spoon. Add broth, oregano, red pepper flakes, salt, and pepper.
- Let it simmer for 20 minutes. Stir occasionally, so it doesn’t stick.
- Blend it up using an immersion blender (or a regular one, but be careful—hot soup + blender = possible disaster).
- Stir in the heavy cream and fresh basil. Let it simmer for another 5 minutes.
- Serve hot with some crusty bread or grilled cheese. Enjoy!
2. Homemade Marinara Sauce
Listen, once you make your own marinara sauce, you’ll never go back to store-bought. This stuff is rich, herby, and just so much better. I always keep a jar in the fridge for quick pasta nights or when I need a pizza sauce. Bonus: it freezes well, so make a big batch!
Servings: Makes about 3 cups
Prep Time: 5 min
Cook Time: 25 min
Ingredients:
- 1 can (28 oz) San Marzano tomatoes
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tsp sugar (balances acidity)
Instructions:
- Heat olive oil in a pan. Sauté onion and garlic until soft.
- Add tomatoes, crushing them with a spoon. Stir in all the seasonings.
- Let it simmer for 20 minutes, stirring occasionally.
- Use an immersion blender to make it smooth (or leave it chunky—your call).
- Taste, adjust seasoning if needed, and boom—you got yourself a perfect marinara.
3. San Marzano Tomato and Garlic Pasta
This is one of those “throw it together in 20 minutes and still feel like a chef” meals. The San Marzano tomatoes make the sauce naturally sweet and rich, and the garlic? Oh, it just hits different. My kids devour this, and I love that it’s simple but full of flavor. Add some parm on top, and it’s chef’s kiss.
Servings: 4
Prep Time: 5 min
Cook Time: 20 min
Ingredients:
- 12 oz pasta (spaghetti, penne, whatever’s in your pantry)
- 1 can (28 oz) San Marzano tomatoes
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional but SO good)
- Salt & pepper to taste
- 1/2 cup pasta water (reserve before draining)
- Fresh basil & grated Parmesan for topping
Instructions:
- Boil pasta according to package directions. Before draining, save ½ cup of that starchy pasta water.
- While the pasta cooks, heat olive oil in a pan and sauté garlic until golden (don’t burn it!).
- Add San Marzano tomatoes, crushing them with a spoon. Stir in basil, red pepper flakes, salt, and pepper.
- Simmer for 10 minutes, then add the pasta water to thicken the sauce.
- Toss in cooked pasta, stirring until it’s all coated in saucy goodness.
- Serve with fresh basil and Parmesan on top.
4. Chunky San Marzano Salsa
I used to think salsa had to be made with fresh tomatoes—until I tried this. San Marzano tomatoes give it the perfect balance of sweet and tangy, and it comes together in minutes. This is my go-to for tacos, nachos, or just straight-up eating with chips while I “cook dinner.”
Servings: 6
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
- 1 can (28 oz) San Marzano tomatoes, drained
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and chopped (or keep seeds for extra spice)
- 1 clove garlic, minced
- Juice of 1 lime
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fresh cilantro, chopped
Instructions:
- In a bowl, mash the tomatoes with a fork until chunky.
- Add onion, jalapeño, garlic, lime juice, cumin, salt, and pepper. Stir well.
- Mix in the cilantro and let it sit for 10 minutes for the flavors to blend.
- Taste, adjust seasoning, and serve with chips or tacos.
5. Classic Shakshuka with San Marzano Tomatoes
Eggs poached in a rich, spicy tomato sauce—this dish is a game changer. It’s easy, cozy, and makes you feel fancy even though it’s basically just eggs and tomatoes. My kids love dipping toast into it, and I love that it’s real food with minimal effort.
Servings: 4
Prep Time: 10 min
Cook Time: 20 min
Ingredients:
- 1 can (28 oz) San Marzano tomatoes
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt & pepper to taste
- 4-5 eggs
- 1/4 cup fresh parsley or cilantro, chopped
- Feta cheese for topping (optional)
Instructions:
- Heat olive oil in a pan. Sauté onion and garlic until soft.
- Add tomatoes, breaking them up. Stir in cumin, paprika, chili powder, salt, and pepper.
- Let it simmer for 10 minutes until thickened.
- Make little wells in the sauce and crack eggs into them.
- Cover and let eggs cook until whites are set but yolks are still runny (about 7 minutes).
- Sprinkle with herbs and feta. Serve with crusty bread.
6. San Marzano Tomato and Mozzarella Flatbread
Pizza but easier. This flatbread is crispy, cheesy, and loaded with San Marzano tomato goodness. I make this when I need something quick but still homemade-ish. Kids love it, and so do I.
Servings: 2-4
Prep Time: 5 min
Cook Time: 15 min
Ingredients:
- 1 large naan or flatbread
- 1/2 cup San Marzano tomato sauce (see marinara recipe above)
- 1 cup shredded mozzarella
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 5-6 fresh basil leaves
- 1 tbsp olive oil
Instructions:
- Preheat oven to 400°F.
- Place flatbread on a baking sheet. Spread tomato sauce evenly.
- Sprinkle with cheese, oregano, and garlic powder.
- Bake for 10-12 minutes, until crispy and melty.
- Top with fresh basil and drizzle with olive oil before serving.
7. Slow-Cooked San Marzano Tomato Chickpea Stew
This is my lazy, throw-it-in-the-crockpot meal. Hearty, flavorful, and packed with plant-based goodness. It’s basically comfort in a bowl and pairs beautifully with rice or naan.
Servings: 4
Prep Time: 10 min
Cook Time: 4-6 hrs (slow cooker)
Ingredients:
- 1 can (28 oz) San Marzano tomatoes
- 1 can (15 oz) chickpeas, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup coconut milk (optional, for creaminess)
Instructions:
- Dump everything (except coconut milk) into the slow cooker. Stir.
- Cook on low for 6 hours (or high for 3).
- Stir in coconut milk at the end for extra creaminess.
- Serve with rice or bread.
8. San Marzano Tomato and Herb Rice
Rice, but make it fancier. This tomato-infused rice is full of flavor and works as a side for basically anything. Also, it’s super easy—just let the stove do its thing.
Servings: 4
Prep Time: 5 min
Cook Time: 20 min
Ingredients:
- 1 cup basmati or jasmine rice
- 1/2 can (14 oz) San Marzano tomatoes, blended
- 1 1/2 cups vegetable broth
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions:
- Heat olive oil in a pot, then add rice and toast it for 2 min.
- Pour in blended tomatoes and broth. Add seasonings.
- Bring to a boil, then lower heat and cover. Cook for 15 min.
- Fluff with a fork and stir in parsley before serving.
Alright, so now you got 8 bomb tomato recipes to keep in your back pocket for whenever you’re staring at a pile of tomatoes like, “What to do with fresh tomatoes?” Whether you’re working with canned San Marzano tomatoes or fresh ones straight from the garden, these recipes are proof that tomatoes can do way more than just sit on a burger.
From easy dinner recipes like pasta and shakshuka to cozy summer tomato recipes like salsa and soup, there’s something here for every mood (and picky kid, trust me). So next time you need things to make with tomatoes, you won’t be stuck Googling “what to make with tomatoes” for the 100th time. Just pick a recipe, grab some bread (because let’s be real, every tomato dish is better with bread), and enjoy!
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