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 dishes with minimal effort. Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or exploring seasonal favorites, these 20 delicious recipes are your ticket to easy, mouthwatering meals. Let’s dive into the versatility of diced tomatoes and discover how they can spice up your cooking routine!

Spaghetti with Diced Tomatoes and Basil

There’s nothing like a simple, fresh pasta dish to bring a little Italian sunshine to your table. This Spaghetti with Diced Tomatoes and Basil is a vibrant, no-fuss recipe that’s perfect for busy weeknights.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in the diced tomatoes, salt, and black pepper. Simmer for 5 minutes, allowing the flavors to meld.
4. Add the cooked spaghetti to the skillet, tossing to coat evenly with the tomato sauce. Cook for an additional 2 minutes to let the pasta absorb some of the sauce.
5. Remove from heat and stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese.

The magic of this dish lies in the freshness of the basil and the slight kick from the red pepper flakes, creating a balance of flavors that’s both comforting and exciting.

Tip: For an extra layer of flavor, toast the spaghetti in a dry skillet for a minute before boiling. It adds a subtle nuttiness that pairs beautifully with the tomatoes and basil.

Homemade Diced Tomato Salsa

Nothing beats the fresh, vibrant flavors of homemade salsa, and this diced tomato version is a crowd-pleaser that comes together in minutes.

Ingredients

• 4 medium ripe tomatoes, diced
• 1/2 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon ground cumin

Instructions

1. In a large bowl, combine the diced tomatoes, chopped white onion, chopped fresh cilantro, and minced jalapeño pepper.
2. Add the fresh lime juice, salt, and ground cumin to the bowl. Gently stir all the ingredients until well mixed.
3. Let the salsa sit at room temperature for about 10 minutes to allow the flavors to meld together before serving.

The beauty of this salsa lies in its simplicity and the bright, fresh taste that only comes from hand-chopped ingredients. It’s the perfect balance of tangy, spicy, and savory, making it irresistible with chips or as a topping for your favorite dishes.

Tip: For a smoother salsa, pulse the ingredients a few times in a food processor, but be careful not to over-process if you prefer a chunkier texture.

Diced Tomato and Cucumber Salad

This Diced Tomato and Cucumber Salad is a refreshing, no-cook side that brings a burst of freshness to any meal, perfect for those warm days when you crave something light and crisp.

Ingredients

• 2 cups diced cucumbers (about 1 large cucumber)
• 2 cups diced tomatoes (about 2 medium tomatoes)
• 1/4 cup finely chopped red onion
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, combine the diced cucumbers, tomatoes, and finely chopped red onion.
2. Drizzle the olive oil and lemon juice over the vegetables.
3. Sprinkle the salt and black pepper evenly over the salad.
4. Gently toss all the ingredients together until well combined.
5. Stir in the chopped fresh parsley just before serving to keep it vibrant and fresh.

The crunch of the cucumbers paired with the juiciness of the tomatoes and the tangy dressing makes this salad a standout side that’s as pleasing to the palate as it is to the eye.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Quick Diced Tomato Pasta Sauce

Whip up this Quick Diced Tomato Pasta Sauce in no time for a weeknight dinner that feels anything but rushed.

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 can (28 ounces) diced tomatoes, undrained
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped
• 1 pound pasta of your choice

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
2. Pour in the diced tomatoes with their juice, then stir in the sugar, salt, and black pepper. Bring the mixture to a simmer.
3. Reduce the heat to low and let the sauce cook for 15 minutes, stirring occasionally, until it thickens slightly.
4. While the sauce simmers, cook the pasta according to package directions until al dente. Drain.
5. Stir the chopped basil into the sauce just before serving. Toss the sauce with the cooked pasta.

The magic of this sauce lies in its simplicity and the bright pop of fresh basil that elevates the tomatoes beautifully.

Tip: For an extra layer of flavor, sprinkle some grated Parmesan cheese on top before serving.

Diced Tomato and Mozzarella Bruschetta

Nothing beats the classic combination of juicy tomatoes and creamy mozzarella on crispy bread. This Diced Tomato and Mozzarella Bruschetta is a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 cups diced tomatoes
• 1 cup diced fresh mozzarella
• 1/4 cup fresh basil, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and brush lightly with 1 tablespoon of the olive oil. Bake for 5-7 minutes until golden and crisp.
2. In a medium bowl, combine the diced tomatoes, mozzarella, basil, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Toss gently to mix.
3. Spoon the tomato and mozzarella mixture onto the toasted baguette slices. Serve immediately.

The contrast of the warm, crunchy bread with the cool, fresh topping makes this bruschetta irresistibly good. Perfect for those last-minute gatherings or a quick snack.

Tip: For an extra flavor boost, rub the toasted bread with a garlic clove before adding the toppings.

Easy Diced Tomato Soup

Warm up your kitchen with this effortlessly comforting Easy Diced Tomato Soup, a bowlful of cozy that’s ready in no time.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 (14.5-ounce) cans diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup heavy cream (optional)
• Fresh basil leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the diced tomatoes and vegetable broth. Stir in the sugar, salt, and black pepper. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally.
3. For a smoother texture, use an immersion blender to puree the soup to your desired consistency. Alternatively, you can leave it chunky for more texture.
4. If using, stir in the heavy cream and heat through for another 2 minutes. Taste and adjust seasoning if necessary.
5. Ladle the soup into bowls and garnish with fresh basil leaves before serving.

The secret to this soup’s depth of flavor lies in the simplicity of letting the tomatoes shine, with just a hint of sweetness to balance their natural acidity.

Tip: For an extra layer of flavor, try roasting the diced tomatoes in the oven at 400°F for 20 minutes before adding them to the pot.

Diced Tomato and Avocado Salad

This Diced Tomato and Avocado Salad is a refreshing, vibrant dish that brings together the creamy texture of avocado with the juicy burst of tomatoes, perfect for a quick lunch or a side dish at your next barbecue.

Ingredients

• 2 large ripe avocados, diced
• 2 cups cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, gently combine the diced avocados, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
3. Drizzle the dressing over the avocado and tomato mixture, then sprinkle with fresh cilantro. Toss gently to coat, being careful not to mash the avocados.
4. Serve immediately or chill in the refrigerator for up to 30 minutes to let the flavors meld.

The contrast between the creamy avocados and the tangy lime dressing makes this salad a standout, with each bite offering a perfect balance of flavors and textures.

Tip: For an extra kick, add a finely diced jalapeño to the mix.

Diced Tomato and Corn Salad

This Diced Tomato and Corn Salad is a vibrant, no-cook side that brings the freshest flavors of summer to your table in minutes.

Ingredients

• 2 cups diced tomatoes (about 4 medium tomatoes)
• 1 cup fresh corn kernels (from about 2 ears)
• 1/4 cup finely chopped red onion
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a large bowl, combine the diced tomatoes, fresh corn kernels, and finely chopped red onion.
2. Drizzle with 2 tablespoons olive oil and 1 tablespoon lime juice, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently toss to coat.
3. Add 2 tablespoons chopped fresh cilantro and toss once more before serving.

The crunch of fresh corn paired with the juiciness of tomatoes makes this salad a refreshing standout at any picnic or potluck.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Diced Tomato and Onion Salad

This Diced Tomato and Onion Salad is a refreshing side that brings a burst of color and flavor to any meal, perfect for those warm summer days when you crave something light yet satisfying.

Ingredients

• 4 large ripe tomatoes, diced
• 1 medium red onion, finely diced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. In a large bowl, combine the diced tomatoes and finely diced red onion.
2. Drizzle with 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
3. Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
4. Add the 1/4 cup of chopped fresh basil leaves and give the salad one final gentle toss to incorporate.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

The crispness of the onion against the juiciness of the tomatoes, with the aromatic touch of basil, makes this salad a standout side that complements grilled dishes perfectly.

Tip: For an extra layer of flavor, let the diced onion soak in cold water for 10 minutes before adding to the salad to mellow its sharpness.

Diced Tomato and Garlic Pasta

There’s something incredibly comforting about a bowl of pasta tossed with fresh tomatoes and garlic—it’s simple, flavorful, and comes together in no time.

Ingredients

• 8 oz pasta of your choice
• 2 cups diced fresh tomatoes
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Add the diced tomatoes, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Toss the cooked pasta into the skillet with the tomato mixture. Stir in the fresh basil and grated Parmesan cheese until everything is well combined and the cheese melts slightly.
5. Serve immediately, garnished with extra basil and Parmesan if desired. The beauty of this dish lies in its simplicity—the fresh tomatoes and garlic create a vibrant sauce that clings perfectly to every strand of pasta.

Tip: For an extra burst of flavor, try adding a pinch of red pepper flakes with the garlic.

Diced Tomato and Bell Pepper Stir Fry

This Diced Tomato and Bell Pepper Stir Fry is a vibrant, quick-to-make dish that brings a splash of color and a burst of flavor to your table in no time.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 medium tomatoes, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
2. Add the diced red and yellow bell peppers to the skillet. Cook for another 5 minutes, stirring occasionally, until the peppers start to soften.
3. Stir in the diced tomatoes, salt, black pepper, sugar, soy sauce, and red pepper flakes if using. Cook for about 7 minutes, or until the tomatoes have broken down slightly but still hold their shape.
4. Remove from heat and serve warm. The natural sweetness of the bell peppers and tomatoes, combined with the savory depth from the soy sauce, creates a harmonious balance that’s both refreshing and satisfying.

Tip: For an extra layer of flavor, sprinkle some fresh basil or cilantro on top before serving.

Diced Tomato and Chicken Quesadillas

These Diced Tomato and Chicken Quesadillas are a quick, flavorful twist on the classic, perfect for a busy weeknight or a casual weekend lunch.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup diced tomatoes
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 large flour tortillas
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the shredded chicken, diced tomatoes, Monterey Jack cheese, cheddar cheese, cilantro, cumin, garlic powder, and salt. Mix well.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Place one tortilla in the skillet, spread half of the chicken mixture evenly over the tortilla, then top with another tortilla.
3. Cook for 3-4 minutes on each side, until the tortillas are golden brown and the cheese is melted. Repeat with the remaining tortillas and chicken mixture, using the remaining olive oil.
4. Cut each quesadilla into quarters and serve warm.

The combination of juicy diced tomatoes and tender chicken, hugged by melted cheese and crispy tortillas, makes every bite a delightful mix of textures and flavors.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture before cooking.

Diced Tomato and Spinach Omelette

Start your morning with a fluffy and vibrant Diced Tomato and Spinach Omelette, packed with fresh flavors and ready in just minutes.

Ingredients

• 3 large eggs
• 1/4 cup diced tomatoes
• 1/4 cup fresh spinach, chopped
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp grated Parmesan cheese

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add diced tomatoes and chopped spinach, sautéing for 2 minutes until the spinach wilts.
3. Pour the whisked eggs over the vegetables in the skillet. Let it cook undisturbed for 2 minutes, then gently lift the edges with a spatula to let uncooked eggs flow underneath.
4. Sprinkle grated Parmesan cheese over the top. Fold the omelette in half and cook for another minute until the cheese melts and the eggs are fully set.

The combination of juicy tomatoes and tender spinach with the creamy Parmesan makes this omelette a delightful way to enjoy your greens in the morning.

Tip: For an extra fluffy texture, add a splash of milk to the eggs before whisking.

Diced Tomato and Beef Chili

Warm up your kitchen with this hearty Diced Tomato and Beef Chili, a comforting classic that’s packed with flavor and ready in no time.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon.
2. Add diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
3. Stir in diced tomatoes, kidney beans, chili powder, ground cumin, salt, and black pepper. Pour in beef broth and bring the mixture to a simmer.
4. Reduce heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally, until thickened.

The secret to this chili’s depth of flavor? Simmering the spices with the tomatoes and beef broth creates a rich, aromatic base that’s irresistible.

Tip: For an extra kick, add a diced jalapeño with the onion and garlic.

Diced Tomato and Shrimp Scampi

Looking for a quick yet impressive dish that brings the taste of the sea to your table? This Diced Tomato and Shrimp Scampi is a vibrant, flavorful meal that comes together in just about 20 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup diced tomatoes
• 1/4 cup white wine
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 8 oz linguine, cooked according to package instructions

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
2. In the same skillet, add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in diced tomatoes and white wine, bringing to a simmer. Cook for 5 minutes until the sauce slightly thickens.
4. Return shrimp to the skillet, add lemon juice, and toss to combine. Cook for an additional 2 minutes until shrimp are heated through.
5. Season with salt and pepper to taste, then sprinkle with chopped parsley.
6. Serve over cooked linguine.

The magic of this dish lies in the bright acidity of the tomatoes and lemon, perfectly balancing the richness of the shrimp. It’s a weeknight dinner that feels anything but ordinary.

Tip: For an extra burst of flavor, zest a little lemon over the finished dish before serving.

Diced Tomato and Mushroom Risotto

Warm up your evening with this comforting Diced Tomato and Mushroom Risotto, a creamy dish that’s bursting with flavors and perfect for a cozy dinner.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup diced tomatoes
• 1 cup sliced mushrooms
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil and onion mixture, and toast for 2 minutes.
3. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
4. After about 15 minutes, when the rice is halfway cooked, stir in diced tomatoes, sliced mushrooms, salt, black pepper, and dried thyme.
5. Continue adding broth and stirring until the rice is creamy and al dente, about 10 more minutes.
6. Remove from heat. Stir in butter and grated Parmesan cheese until melted and well combined.

The magic of this risotto lies in the juicy tomatoes and earthy mushrooms melding into the creamy rice, creating a dish that’s both rich and refreshing.

Tip: For an extra flavor boost, try stirring in a splash of white wine with the first ladle of broth.

Diced Tomato and Lentil Curry

Warm up your kitchen with this hearty Diced Tomato and Lentil Curry, a comforting dish that’s as nutritious as it is flavorful.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils are tender.
4. Stir in the salt and half of the cilantro. Cook for another 5 minutes.
5. Serve hot, garnished with the remaining cilantro.

This curry stands out with its perfect balance of spices and the tender texture of the lentils, making it a satisfying meal any day of the week.

Tip: For an extra creamy texture, stir in a splash of coconut milk before serving.

Diced Tomato and Eggplant Parmesan

Looking for a twist on the classic Eggplant Parmesan? This Diced Tomato and Eggplant Parmesan brings a fresh, chunky texture and a burst of tomato flavor to your table.

Ingredients

• 1 large eggplant, diced into 1/2-inch cubes
• 2 cups diced tomatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the diced eggplant with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking dish and bake for 20 minutes, stirring halfway through, until tender.
4. Remove the eggplant from the oven and top evenly with diced tomatoes, 1 tsp dried basil, then sprinkle with breadcrumbs, mozzarella, and Parmesan cheese.
5. Bake for another 10 minutes, or until the cheese is bubbly and golden.

The combination of juicy diced tomatoes and tender eggplant under a crispy cheese topping creates a delightful contrast in every bite.

Tip: For an extra crunch, toast the breadcrumbs with a little olive oil before sprinkling over the top.

Diced Tomato and Zucchini Noodles

Looking for a light yet flavorful dish that comes together in minutes? These Diced Tomato and Zucchini Noodles are your go-to for a quick, healthy meal.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 cup diced tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add the diced tomatoes to the skillet and cook for 3 minutes, stirring occasionally, until they start to soften.
3. Stir in the zucchini noodles, salt, black pepper, and red pepper flakes if using. Cook for 2-3 minutes, just until the zucchini is tender but still has a bit of crunch.
4. Remove from heat and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the contrast between the juicy tomatoes and the crisp zucchini noodles, all brought together with a hint of garlic and Parmesan.

Tip: For an extra flavor boost, let the dish sit for a couple of minutes after adding the Parmesan, allowing the cheese to melt slightly into the noodles.

Diced Tomato and Black Bean Tacos

These Diced Tomato and Black Bean Tacos are a vibrant, quick-fix meal that packs a punch of flavor and nutrition, perfect for busy weeknights.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened.
2. Stir in black beans, diced tomatoes, cumin, chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the mixture is heated through.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Divide the black bean mixture evenly among the tortillas. Top with shredded lettuce, crumbled feta cheese, and chopped cilantro.
5. Serve with lime wedges on the side for squeezing over the tacos.

The combination of creamy black beans and fresh diced tomatoes creates a satisfying texture contrast, while the lime adds a bright, zesty finish.

Tip: For an extra kick, add a dash of hot sauce or sliced jalapeños to your tacos.

Conclusion

We hope this roundup of 20 delicious recipes with diced tomatoes inspires your next kitchen adventure! Each dish is a testament to how simple ingredients can create mouthwatering meals. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!