20 Delicious Recipes with Diced Tomatoes Easy to Make

Diced tomatoes are the unsung heroes of the kitchen, ready to transform your meals into vibrant, flavorful delights with minimal effort. Whether you’re whipping up a quick weeknight dinner, indulging in seasonal favorites, or craving some comfort food, these 20 easy recipes are your ticket to deliciousness. Dive in and discover how a simple can of diced tomatoes can elevate your cooking game—your taste buds will thank you!

Spaghetti with Diced Tomatoes and Garlic

Just like the quiet moments before dawn, this dish brings a simple, comforting warmth to the table. It’s a humble combination of spaghetti, diced tomatoes, and garlic that speaks volumes in its simplicity.

Ingredients

• 8 oz spaghetti – I find that breaking it in half makes it easier to stir and eat.
• 2 tbsp extra virgin olive oil – my go-to for its fruity depth.
• 3 cloves garlic, minced – because fresh is always best.
• 1 can (14.5 oz) diced tomatoes – I love the slight acidity they bring.
• 1/4 tsp red pepper flakes – just enough for a gentle warmth.
• Salt to taste – I start with a pinch and adjust as needed.
• Fresh basil leaves for garnish – tearing them releases their aroma beautifully.

Instructions

1. Bring a large pot of salted water to a boil over high heat. The water should taste like the sea.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Tip: The oil should shimmer but not smoke.
4. Add the minced garlic and red pepper flakes to the skillet. Cook for about 1 minute, stirring constantly, until fragrant. Tip: Keep the garlic moving to avoid burning.
5. Stir in the diced tomatoes and a pinch of salt. Simmer for 5 minutes, allowing the flavors to meld. Tip: If the sauce thickens too much, a splash of pasta water can loosen it.
6. Drain the spaghetti, reserving 1/2 cup of pasta water, and add the pasta to the skillet. Toss to coat, adding reserved water as needed to help the sauce cling to the pasta.
7. Garnish with torn basil leaves before serving.

Every bite of this dish offers a tender chew from the pasta, a bright burst from the tomatoes, and a gentle kick from the garlic and pepper flakes. Serve it with a sprinkle of Parmesan or alongside a crisp green salad for a complete meal.

Chicken and Diced Tomatoes Casserole

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This Chicken and Diced Tomatoes Casserole is just that—a simple, hearty meal that brings together the juiciness of chicken with the bright acidity of tomatoes, all baked into perfection.

Ingredients

• 2 cups diced chicken breast (I find that thighs add more flavor, but breast works beautifully for a lighter version)
• 1 can (14.5 oz) diced tomatoes, undrained (I love the fire-roasted ones for a smoky depth)
• 1 cup shredded mozzarella cheese (because its meltiness is unmatched)
• 1/2 cup heavy cream (it adds a luxurious richness to the dish)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that quick garlicky punch without the chopping)
• 1/2 tsp dried basil (it whispers of summer in every bite)
• Salt and pepper to taste (I’m generous with the pepper for a slight kick)

Instructions

1. Preheat your oven to 375°F (190°C), letting it warm up while you prepare the ingredients—this ensures even cooking.
2. In a large bowl, combine the diced chicken, diced tomatoes (with their juices), heavy cream, garlic powder, dried basil, salt, and pepper. Mix gently to coat the chicken evenly.
3. Drizzle the extra virgin olive oil into a 9×13 inch baking dish, using a brush or your fingers to coat the bottom and sides lightly.
4. Pour the chicken mixture into the prepared baking dish, spreading it out into an even layer.
5. Sprinkle the shredded mozzarella cheese evenly over the top, covering the chicken mixture completely.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown, and the chicken is cooked through.
7. Let the casserole sit for 5 minutes before serving—this allows the flavors to meld together beautifully.

Just out of the oven, this casserole is a delightful contrast of textures—the tender chicken, the juicy tomatoes, and the gooey, golden cheese. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up all the delicious juices.

Diced Tomatoes and Basil Bruschetta

As the evening light filters through the kitchen window, there’s something deeply comforting about preparing a dish that’s both simple and bursting with flavor. Diced tomatoes and basil bruschetta is one of those recipes that feels like a warm hug, a reminder of summer’s bounty even on the quietest of days.

Ingredients

• 4 ripe tomatoes, diced (I find that Roma tomatoes hold their shape beautifully)
• 1/4 cup fresh basil leaves, chopped (tearing them releases more aroma)
• 2 cloves garlic, minced (fresh is key here for that sharp, clean flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp sea salt (it enhances the tomatoes’ natural sweetness)
• 1 baguette, sliced into 1/2-inch pieces (a day-old baguette toasts up wonderfully)
• 1/4 cup grated Parmesan cheese (optional, but it adds a lovely salty depth)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for toasting the baguette slices.
2. In a medium bowl, gently combine the diced tomatoes, chopped basil, minced garlic, olive oil, and sea salt. Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Arrange the baguette slices on a baking sheet in a single layer. Toast in the preheated oven for 5-7 minutes, or until the edges are golden and crisp.
4. Remove the toasted baguette slices from the oven and let them cool slightly. This prevents the tomato mixture from making the bread soggy.
5. Spoon the tomato and basil mixture generously onto each toasted baguette slice. If using, sprinkle a little Parmesan cheese on top for an extra flavor boost.

Gently biting into the bruschetta, the crispness of the bread gives way to the juicy, fragrant topping, a dance of textures and tastes. Serve it as a starter at your next gathering, or enjoy it as a light meal with a glass of chilled white wine for a truly blissful experience.

Quinoa Salad with Diced Tomatoes and Cucumber

Today, as the light filters through my kitchen window, I find myself reaching for the simple, wholesome ingredients that make this quinoa salad a refreshing staple in my home. The combination of diced tomatoes and cucumber brings a crisp, vibrant energy to the dish, perfect for these warmer days.

Ingredients

• 1 cup quinoa, rinsed (I love the slight nuttiness of white quinoa here)
• 2 cups water (for that perfect fluffy texture)
• 1 large cucumber, diced (I leave the skin on for extra crunch)
• 1 cup diced tomatoes (ripe, juicy ones make all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed, it brightens the whole dish)
• 1/2 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (a gentle kick)

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Listen for the water to be fully absorbed; that’s when you know it’s done.
3. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the quinoa to steam and become fluffy.
4. Fluff the quinoa with a fork and transfer it to a large bowl to cool slightly.
5. Add the diced cucumber and tomatoes to the bowl with the quinoa.
6. Drizzle with extra virgin olive oil and lemon juice, then sprinkle with salt and black pepper. Tip: Toss gently to combine, ensuring the dressing coats every grain and piece of vegetable.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: If you have time, chilling it in the fridge for an hour enhances the flavors even more.

Zesty and light, this quinoa salad carries the freshness of summer in every bite. The cucumbers and tomatoes offer a delightful crunch against the soft, fluffy quinoa, making it a perfect side or a light main on a warm evening. Serve it atop a bed of greens or alongside grilled fish for a complete meal.

Beef Stew with Diced Tomatoes and Carrots

Venturing into the heart of comfort food, this beef stew with diced tomatoes and carrots is a humble yet profound dish that whispers of home and warmth. It’s a recipe that doesn’t rush, inviting you to slow down and savor each step, much like the gentle simmer that brings it all together.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (I find the marbling in chuck adds incredible flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 4 carrots, peeled and sliced into 1/2-inch rounds (I love the pop of color they add)
• 1 can (14.5 oz) diced tomatoes, undrained (they bring a lovely acidity)
• 4 cups beef broth (homemade if you have it, but store-bought works fine)
• 1 tsp dried thyme (it’s the herb that ties everything together)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding, and brown on all sides, about 5 minutes per batch. Tip: Don’t rush the browning; it’s where the flavor builds.
3. Remove the beef with a slotted spoon and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Add the garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Return the beef to the pot along with any accumulated juices. Add the carrots, diced tomatoes, beef broth, and thyme. Tip: Scrape the bottom of the pot to deglaze and incorporate all those flavorful bits.
6. Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for 2 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure it’s not boiling; a gentle simmer is key.
7. Season with 1 tsp salt and 1/2 tsp black pepper, then taste and adjust seasoning if necessary.

Rich and hearty, this stew is a tapestry of flavors and textures, with tender beef, sweet carrots, and a broth that’s both robust and comforting. Serve it over a mound of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop.

Diced Tomatoes and Mozzarella Salad

Moments like these call for simplicity, a return to the basics where flavors speak softly yet profoundly. Today, I find myself drawn to the humble yet vibrant combination of diced tomatoes and fresh mozzarella, a salad that sings of summer’s generosity.

Ingredients

• 2 cups diced ripe tomatoes (I find heirloom varieties add a beautiful depth of flavor)
• 1 cup fresh mozzarella balls, drained and halved (the creamier, the better in my book)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1/4 cup fresh basil leaves, torn (for that unmistakable aroma)
• 1/2 tsp sea salt (I prefer the subtle crunch it adds)
• 1/4 tsp freshly ground black pepper (freshly ground is non-negotiable for me)

Instructions

1. In a large mixing bowl, gently combine the diced tomatoes and halved mozzarella balls, taking care not to crush the tomatoes.
2. Drizzle the extra virgin olive oil and balsamic vinegar over the tomato and mozzarella mixture, ensuring an even coating.
3. Add the torn basil leaves, sea salt, and freshly ground black pepper to the bowl.
4. With a soft folding motion, mix all the ingredients together until well combined. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld beautifully.
5. Transfer the salad to a serving dish, drizzling any remaining dressing from the bowl over the top. Tip: For an extra touch of elegance, serve on a chilled plate to keep the salad refreshing.
6. Garnish with a few whole basil leaves on top for a pop of color and aroma. Tip: If you’re serving this at a gathering, consider adding a sprinkle of red pepper flakes for a subtle heat that surprises the palate.

Now, the salad rests, a mosaic of red and white, each bite a burst of juicy tomatoes paired with the creamy mozzarella, all brought together by the aromatic basil. It’s a dish that invites you to slow down, to savor the simplicity and the season’s bounty.

Shakshuka with Diced Tomatoes and Eggs

Kindly imagine a morning where the sun gently spills over the horizon, and the air carries the promise of a new day. It’s in these quiet moments that shakshuka, with its vibrant diced tomatoes and softly set eggs, feels like a warm embrace.

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 medium onion, diced (I love the sweetness it brings when caramelized)
• 1 red bell pepper, diced (for a pop of color and sweetness)
• 2 garlic cloves, minced (because garlic is life)
• 1 tsp ground cumin (toasted, if you have the time)
• 1 tsp smoked paprika (for that subtle depth)
• 1 can (14.5 oz) diced tomatoes (I prefer fire-roasted for extra flavor)
• 4 large eggs (room temperature blends better with the tomatoes)
• Salt and freshly ground black pepper (to season at every layer)
• Fresh cilantro or parsley, chopped (for a bright finish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and bell pepper, cooking until soft and the onion is translucent, about 5 minutes.
3. Stir in minced garlic, cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Pour in the diced tomatoes with their juices, stirring to combine. Simmer for 10 minutes until slightly thickened.
5. With the back of a spoon, make 4 wells in the tomato mixture. Crack an egg into each well.
6. Cover the skillet and cook on low heat until the egg whites are set but yolks are still runny, about 5-7 minutes.
7. Season with salt and pepper, then sprinkle with fresh cilantro or parsley before serving.

Best enjoyed straight from the skillet, the shakshuka is a harmony of textures—creamy yolks against the chunky tomato sauce. Serve with crusty bread to sop up every last bit, or for a twist, spoon it over a bowl of creamy polenta.

Diced Tomatoes and Avocado Salsa

Beneath the soft glow of the kitchen light, there’s something profoundly comforting about preparing a dish that’s both simple and vibrant. This diced tomatoes and avocado salsa is a testament to the beauty of fresh ingredients coming together in perfect harmony.

Ingredients

• 2 ripe avocados, diced (I find Hass avocados to be the creamiest for this recipe)
• 1 cup diced tomatoes (vine-ripened tomatoes add a sweet depth)
• 1/4 cup finely chopped red onion (soaking them in cold water for 10 minutes tames the sharpness)
• 1 jalapeño, seeded and minced (adjust according to your heat preference)
• 2 tbsp fresh lime juice (the zestiness really brightens the salsa)
• 1/4 cup chopped cilantro (I love the freshness it brings, but parsley works too)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. In a large mixing bowl, combine the diced avocados and tomatoes gently to avoid mashing the avocados.
2. Add the finely chopped red onion and minced jalapeño to the bowl, distributing them evenly among the avocados and tomatoes.
3. Drizzle the fresh lime juice over the mixture, ensuring it coats the ingredients to prevent the avocados from browning.
4. Sprinkle the chopped cilantro and salt over the top, then fold everything together with a spatula until just combined.
5. Let the salsa sit at room temperature for 15 minutes before serving to allow the flavors to meld together beautifully.

Zesty and vibrant, this salsa dances on the palate with its creamy avocados and juicy tomatoes. Serve it with crispy tortilla chips for a delightful crunch or spoon it over grilled fish to add a fresh, flavorful twist.

Lentil Soup with Diced Tomatoes and Spinach

Kindly imagine a quiet evening where the only sound is the gentle simmer of a pot on the stove, filling the air with the earthy aroma of lentils mingling with the tang of tomatoes and the fresh whisper of spinach. This dish is a humble embrace of flavors, perfect for those moments when you seek comfort in the simplicity of cooking.

Ingredients

• 1 cup dried green lentils (I love how they hold their shape, offering a slight bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, diced (the sharper, the better to contrast the sweet tomatoes)
• 2 cloves garlic, minced (because what’s soup without garlic’s warmth?)
• 1 (14.5 oz) can diced tomatoes (with their juices for a bright acidity)
• 4 cups vegetable broth (homemade if you have it, for that extra layer of flavor)
• 2 cups fresh spinach (torn by hand for a more rustic feel)
• 1 tsp ground cumin (toasted and ground myself, if time allows)
• Salt and pepper (measured with the heart, but start with 1/2 tsp salt)

Instructions

1. Rinse the lentils under cold water until the water runs clear, picking out any debris.
2. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
3. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and cumin, cooking for just 30 seconds until fragrant.
5. Pour in the diced tomatoes with their juices and the rinsed lentils, stirring to combine.
6. Add the vegetable broth, bringing the mixture to a boil before reducing to a simmer.
7. Cover and let simmer for 25 minutes, or until the lentils are tender but not mushy.
8. Stir in the fresh spinach, cooking just until wilted, about 2 minutes.
9. Season with salt and pepper, adjusting to your liking after tasting.

Here, the soup presents a harmony of textures—the lentils’ firmness, the tomatoes’ soft bursts, and the spinach’s delicate leaves. Serve it with a drizzle of olive oil and a slice of crusty bread for dipping, turning a simple meal into a moment of solace.

Diced Tomatoes and Corn Quesadilla

Yesterday, I found myself craving something simple yet comforting, a dish that whispers of summer evenings and the joy of uncomplicated meals. It led me to the kitchen, where the humble quesadilla became my canvas, and diced tomatoes with corn, my palette.

Ingredients

• 2 cups shredded Monterey Jack cheese (I love how it melts into creamy perfection)
• 1 cup diced tomatoes (ripe and juicy, they add a fresh burst)
• 1 cup corn kernels (fresh off the cob or frozen, both work beautifully)
• 4 large flour tortillas (I prefer the ones with a hint of butter)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, for a little kick)

Instructions

1. Heat a large skillet over medium heat (about 350°F) and drizzle 1 tbsp of olive oil, swirling to coat the bottom evenly.
2. Place one tortilla in the skillet, sprinkling 1/2 cup of cheese evenly over it, leaving a small border for melting.
3. Scatter 1/4 cup of diced tomatoes and 1/4 cup of corn over the cheese, then season with a pinch of salt and pepper.
4. Top with another tortilla, pressing down gently with a spatula to help the layers adhere as the cheese begins to melt.
5. Cook for 3-4 minutes, or until the bottom tortilla is golden and crispy, then carefully flip the quesadilla with the spatula.
6. Cook the other side for another 3-4 minutes, until equally golden and the cheese is fully melted.
7. Transfer to a cutting board, let it sit for a minute (this makes slicing easier), then cut into wedges.
8. Repeat the process with the remaining ingredients to make a second quesadilla.

With each bite, the quesadilla offers a delightful contrast: the crisp exterior giving way to the soft, cheesy interior, punctuated by the sweet pop of corn and the acidity of tomatoes. Serve it with a dollop of sour cream or a side of avocado slices for an extra layer of richness.

Pasta with Diced Tomatoes, Olives, and Feta

Perhaps there’s no dish quite as comforting as a simple pasta, tossed with the vibrant flavors of diced tomatoes, briny olives, and creamy feta. It’s a meal that feels both nourishing and indulgent, perfect for those evenings when you crave something quick yet deeply satisfying.

Ingredients

• 8 oz pasta (I love using fusilli for its spirals that catch all the flavors)
• 1 cup diced tomatoes (canned, with their juices, for a richer sauce)
• 1/2 cup kalamata olives, pitted and halved (their bold flavor is irreplaceable)
• 1/2 cup crumbled feta cheese (plus extra for sprinkling at the end)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/4 tsp red pepper flakes (for just a hint of heat)
• Salt, to season the pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat. The water should taste like the sea.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the diced tomatoes with their juices and the olives. Simmer gently for 5 minutes, allowing the flavors to meld.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps to thicken the sauce.
6. Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Remove from heat and stir in the crumbled feta, letting it soften slightly into the sauce.

Here, the pasta emerges with a delightful balance of tangy, salty, and slightly spicy notes, each forkful a testament to the beauty of simple ingredients. Serve it with an extra sprinkle of feta and a drizzle of olive oil for that final touch of richness.

Diced Tomatoes and Zucchini Stir Fry

Dusk settles in, and the kitchen becomes a sanctuary where simple ingredients transform into comforting meals. Tonight, it’s the humble diced tomatoes and zucchini that take center stage, their colors vibrant against the dimming light.

Ingredients

• 2 cups diced zucchini (I like them chunky for more texture)
• 1 cup diced tomatoes (ripe ones bring a sweet acidity)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 clove garlic, minced (because everything starts with garlic)
• Salt to taste (I prefer sea salt for its subtle crunch)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add the minced garlic, sautéing for 30 seconds until fragrant but not browned—this unlocks its aroma without bitterness.
3. Toss in the diced zucchini, stirring occasionally for 5 minutes until they start to soften and edges lightly brown.
4. Gently add the diced tomatoes, mixing well to combine with the zucchini. Cook for another 3 minutes, allowing the tomatoes to soften but retain their shape.
5. Season with salt to taste, stirring once more to distribute the flavors evenly before removing from heat.

Fresh off the stove, the stir fry is a melody of textures—the zucchini tender yet firm, the tomatoes bursting with juice. Serve it over a bed of fluffy quinoa or alongside crusty bread to soak up the vibrant sauce.

Homemade Pizza with Diced Tomatoes and Basil

Under the soft glow of the kitchen light, there’s something deeply comforting about crafting a homemade pizza, especially when it’s adorned with the vibrant colors and flavors of diced tomatoes and fresh basil. It’s a simple joy, one that invites you to slow down and savor the process as much as the result.

Ingredients

• 1 1/2 cups all-purpose flour (I find that sifting it first makes for a lighter crust)
• 1/2 cup warm water (about 110°F, just warm to the touch)
• 1 tsp active dry yeast (a little patience here pays off with a better rise)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer fine sea salt for its even distribution)
• 1 cup diced tomatoes (drained well to avoid a soggy crust)
• 1/4 cup fresh basil leaves (torn by hand for a more rustic feel)
• 1 cup shredded mozzarella cheese (the low-moisture kind melts beautifully)

Instructions

1. In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until frothy, a sign the yeast is active.
2. Add the olive oil and salt to the yeast mixture, then gradually mix in the flour until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, a bit more flour can help, but don’t overdo it.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
5. Preheat your oven to 475°F. Tip: A pizza stone or inverted baking sheet preheated with the oven gives a crispier crust.
6. Roll out the dough on a floured surface to your desired thickness, then transfer to a baking sheet or pizza stone.
7. Spread the diced tomatoes evenly over the dough, leaving a small border for the crust. Sprinkle the cheese on top.
8. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotating the pizza halfway through ensures even cooking.
9. Remove from the oven and immediately scatter the fresh basil over the hot pizza.

Vibrant and fresh, this pizza offers a delightful contrast between the crispy crust and the juicy tomatoes, with the basil adding a peppery brightness. Try serving it with a drizzle of balsamic glaze for an extra layer of flavor.

Diced Tomatoes and Chickpea Curry

Wandering through the kitchen on a quiet evening, I find myself drawn to the simplicity and warmth of a dish that feels like a hug in a bowl. This diced tomatoes and chickpea curry is my go-to when I need something comforting yet effortless, a reminder of the beauty in simplicity.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 medium onion, diced (I love the sweetness it brings when cooked slowly)
• 2 garlic cloves, minced (because fresh is always better)
• 1 can (15 oz) diced tomatoes (I opt for no salt added to control the seasoning)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• 1 tsp ground cumin (toasted lightly before use for depth)
• 1/2 tsp turmeric (a pinch more if you love its earthy tone like I do)
• 1/2 tsp salt (adjust as you go, but this is my sweet spot)
• 1/4 tsp black pepper (freshly ground, it makes all the difference)
• 1/2 cup water (to bring it all together)
• Fresh cilantro, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the diced onion, cooking until translucent and slightly golden, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Mix in the diced tomatoes, chickpeas, cumin, turmeric, salt, and black pepper, stirring to combine everything evenly.
5. Pour in the water, then bring the mixture to a gentle simmer. Let it cook uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld.
6. Remove from heat and sprinkle with fresh cilantro before serving.

Creating this curry is like painting with flavors; each ingredient adds its own stroke to the canvas. The result is a dish that’s hearty yet light, with a melody of spices that sing in harmony. Serve it over a bed of fluffy rice or with a side of warm naan for a meal that comforts the soul.

Grilled Cheese with Diced Tomatoes and Pesto

Fondly remembering the lazy afternoons of my childhood, this grilled cheese variation brings a touch of summer to the table with its vibrant colors and fresh flavors.

Ingredients

• 2 slices of sourdough bread (the tanginess complements the pesto beautifully)
• 1 tbsp unsalted butter (I always keep mine at room temp for easy spreading)
• 1/4 cup shredded mozzarella cheese (for that perfect melt)
• 1/4 cup diced tomatoes (ripe and juicy, they make all the difference)
• 1 tbsp basil pesto (homemade or store-bought, both work wonders)

Instructions

1. Heat a non-stick skillet over medium-low heat (about 300°F) to ensure the bread toasts slowly and the cheese melts perfectly.
2. Butter one side of each bread slice lightly but evenly. This is your golden ticket to a crispy exterior.
3. Place one slice, buttered side down, in the skillet. Spread the pesto evenly over the top, then sprinkle the mozzarella and diced tomatoes.
4. Top with the second bread slice, buttered side up. Press down gently with a spatula to help the sandwich hold together.
5. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted. A lid can help trap heat and melt the cheese faster.
6. Remove from the skillet and let it sit for a minute before cutting. This patience pays off with cleaner slices.

Perfectly crisp on the outside with a gooey, flavorful center, this grilled cheese is a delight. Serve it with a side of tomato soup for a comforting meal, or enjoy it as is for a quick, satisfying bite.

Diced Tomatoes and Black Bean Soup

Venturing into the kitchen on a quiet afternoon, I found myself craving something both comforting and nourishing. This diced tomatoes and black bean soup emerged as a humble yet deeply satisfying answer to that craving, a testament to the beauty of simple ingredients coming together.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I find yellow onions offer the perfect balance of sweetness and sharpness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 teaspoon ground cumin (toast it lightly for an aromatic boost)
• 1/2 teaspoon smoked paprika (it adds a subtle depth that regular paprika can’t match)
• 1 can (15 oz) diced tomatoes (I prefer fire-roasted for a hint of smokiness)
• 2 cans (15 oz each) black beans, rinsed and drained (rinsing removes excess sodium and improves texture)
• 3 cups vegetable broth (homemade is ideal, but a good-quality store-bought works too)
• Salt to taste (I start with 1/2 teaspoon and adjust from there)
• Fresh cilantro for garnish (it adds a bright, fresh contrast)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds. Tip: Keep the heat medium to prevent the garlic from burning.
4. Pour in the diced tomatoes with their juices, stirring to combine with the onion and spices.
5. Add the rinsed black beans and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld. Tip: Stir occasionally to prevent sticking.
7. Using an immersion blender, partially puree the soup until it reaches your desired consistency. Tip: For a chunkier texture, blend less; for smoother, blend more.
8. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
9. Serve hot, garnished with fresh cilantro.

Warm and hearty, this soup boasts a velvety texture with chunks of beans and tomatoes offering little bursts of flavor. Try serving it with a dollop of sour cream or a slice of crusty bread for dipping, turning a simple meal into a feast for the senses.

Ratatouille with Diced Tomatoes and Eggplant

Evenings like these call for something comforting yet vibrant, a dish that mirrors the slow dance of twilight. Ratatouille, with its medley of diced tomatoes and tender eggplant, is just that—a humble celebration of summer’s bounty.

Ingredients

• 2 cups diced tomatoes (I find Roma tomatoes hold their shape beautifully)
• 1 medium eggplant, cubed (about 2 cups, and I like to leave the skin on for texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, thinly sliced (sweet varieties like Vidalia work wonders here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp dried thyme (or a handful of fresh if you have it)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to warm up while you prep the vegetables.
2. In a large oven-safe skillet, heat the olive oil over medium heat until shimmering but not smoking.
3. Add the sliced onion, cooking slowly until translucent, about 5 minutes—stir occasionally to prevent burning.
4. Stir in the minced garlic and dried thyme, cooking for just 30 seconds until fragrant to avoid bitterness.
5. Gently fold in the diced tomatoes and cubed eggplant, coating them evenly with the onion mixture.
6. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the eggplant is tender and the tomatoes have broken down slightly.
7. Remove from the oven and let it sit for 5 minutes; this allows the flavors to meld beautifully.

Letting the ratatouille rest brings out a silky texture, with the eggplant absorbing the tangy sweetness of the tomatoes. Serve it warm with a crusty baguette or over a bed of creamy polenta for a heartier meal.

Diced Tomatoes and Rice Stuffed Peppers

Gently, the aroma of diced tomatoes simmering with rice fills the kitchen, a comforting prelude to the stuffed peppers waiting to cradle this hearty mixture. It’s a dish that speaks of home, of patience, and of the simple joys that cooking brings.

Ingredients

• 4 large bell peppers, any color (I love the vibrancy of red and yellow together)
• 1 cup of long-grain white rice (basmati works wonderfully for its fragrance)
• 2 cups of diced tomatoes, canned or fresh (if using fresh, ensure they’re ripe and juicy)
• 1 tablespoon of extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely chopped (white or yellow, for a subtle sweetness)
• 2 cloves of garlic, minced (because what’s a dish without garlic?)
• 1 teaspoon of salt (adjust as you go, but start here)
• 1/2 teaspoon of black pepper (freshly ground, if possible)
• 1/2 teaspoon of dried oregano (for that hint of earthiness)
• 1 cup of water (to help the rice cook to perfection)
• 1/2 cup of shredded cheese (mozzarella or cheddar, for a gooey finish)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow space for the filling.
3. In a medium saucepan, heat the olive oil over medium heat and sauté the onion until translucent, about 3 minutes.
4. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
5. Stir in the diced tomatoes, rice, salt, pepper, oregano, and water, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is just tender and has absorbed most of the liquid.
7. Evenly divide the rice mixture among the prepared bell peppers, packing it lightly.
8. Sprinkle the shredded cheese on top of each pepper, covering the filling generously.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
10. Let the peppers rest for 5 minutes before serving, allowing the flavors to meld beautifully.

As you slice into a pepper, the tender walls give way to a fragrant, tomato-infused rice, each bite a harmony of textures and flavors. Serve these alongside a crisp green salad or a slice of crusty bread to soak up any juices, making the meal truly unforgettable.

Tomato and Diced Tomatoes Gazpacho

Gently, the warmth of summer invites us to embrace the simplicity and freshness of a chilled soup that feels like a quiet afternoon under the shade. This Tomato and Diced Tomatoes Gazpacho is a celebration of ripe flavors, a dish that whispers the essence of the season with every spoonful.

Ingredients

• 4 large ripe tomatoes, cored and roughly chopped (the juicier, the better for a vibrant base)
• 1 cup diced tomatoes (canned works fine, but I love the texture of fresh)
• 1 small cucumber, peeled and chopped (for a crisp contrast)
• 1/2 red bell pepper, seeded and chopped (adds a sweet note)
• 1/4 cup extra virgin olive oil (my go-to for its fruity depth)
• 2 tbsp red wine vinegar (for a tangy kick)
• 1 garlic clove, minced (just enough for a hint of spice)
• 1 tsp salt (to brighten all the flavors)
• 1/2 tsp freshly ground black pepper (for a subtle warmth)

Instructions

1. In a blender, combine the chopped tomatoes, diced tomatoes, cucumber, red bell pepper, and minced garlic. Blend on high until smooth, about 2 minutes.
2. With the blender running, slowly drizzle in the extra virgin olive oil to emulsify the soup, creating a silky texture.
3. Add the red wine vinegar, salt, and black pepper. Blend for another 30 seconds to fully incorporate the seasonings.
4. Taste and adjust the seasoning if necessary, remembering the flavors will meld and intensify as the soup chills.
5. Transfer the gazpacho to a large bowl or container, cover, and refrigerate for at least 2 hours, or until thoroughly chilled.
6. Before serving, give the gazpacho a good stir as it may separate slightly during chilling.

Unassuming yet profound, this gazpacho offers a velvety texture with bursts of freshness from the diced tomatoes. Serve it in chilled bowls with a drizzle of olive oil and a sprinkle of chopped herbs for an extra touch of elegance, or enjoy it straight from the fridge for a quick, refreshing bite.

Diced Tomatoes and Mushroom Risotto

Venturing into the kitchen tonight, I found myself craving something both comforting and subtly sophisticated, a dish that whispers of home yet dances with flavor. Diced tomatoes and mushroom risotto emerged as the answer, a creamy, dreamy concoction that’s as forgiving as it is rewarding.

Ingredients

• 1 cup Arborio rice – the star of the show, its high starch content is key for that signature creaminess.
• 4 cups chicken broth, kept warm on the stove – I’ve found that room temperature broth just doesn’t coax the rice into releasing its starch as effectively.
• 1 cup diced tomatoes – I love the burst of color and acidity they bring, cutting through the richness.
• 1 cup sliced mushrooms – cremini are my go-to for their earthy depth, but any will do in a pinch.
• 1/2 cup grated Parmesan cheese – freshly grated, please, for that irreplaceable nutty sharpness.
• 2 tbsp extra virgin olive oil – my kitchen staple, for its fruity notes that elevate the dish.
• 1 small onion, finely diced – the unsung hero that builds the flavor base.
• 2 cloves garlic, minced – because what’s a risotto without a hint of garlic?
• 1/2 cup dry white wine – a splash for the pot, a sip for the chef.
• Salt and freshly ground black pepper – to season, but remember, the Parmesan will add saltiness too.

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent – about 5 minutes. This is where the flavor starts, so don’t rush it.
2. Add the mushrooms, cooking until they’ve released their moisture and are golden – roughly 7 minutes. Tip: Resist the urge to stir too often; letting them sit ensures a better sear.
3. Stir in the Arborio rice, toasting it for 2 minutes until slightly translucent around the edges. This step is crucial for unlocking the rice’s nutty potential.
4. Pour in the white wine, stirring constantly until fully absorbed. The alcohol cooks off, leaving behind a complexity that water just can’t match.
5. Begin adding the warm chicken broth, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This patience-testing process takes about 18-20 minutes but is the secret to creamy risotto.
6. Halfway through the broth, add the diced tomatoes. Their acidity brightens the dish, so don’t skip them.
7. Once the rice is al dente and the broth is absorbed, remove from heat. Stir in the Parmesan cheese, letting its saltiness dictate any additional seasoning needed.
8. Cover and let sit for 2 minutes off the heat. This rest allows the risotto to achieve its ultimate creamy texture.

Delightfully creamy with a slight bite, this risotto is a canvas for your creativity. Serve it as is for a comforting meal, or top with a poached egg for a luxurious twist. The mushrooms and tomatoes play off each other beautifully, offering earthiness and brightness in every forkful.

Conclusion

We hope this roundup of 20 delicious recipes with diced tomatoes inspires your next kitchen adventure! Each dish is easy to make and bursting with flavor, perfect for busy home cooks. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next meal planning. Happy cooking!