Whether it’s due to their versatility, convenience or full-on flavour, canned tomatoes are making regular appearances in our meals, and we couldn’t be more pleased. From a rich slow-roasted butter eggplant curry, to smoky penne all’arrabbiata, here are 28 reasons why we love vibrant, flavourful canned tomatoes all year round. This gallery is brought to you by Mutti Polpa Finely Chopped Tomatoes.

Eggplant, chickpea and tomato bake (Musaqa'a)

This Palestinian dish is a hearty and nutritious main or side.

Cherry tomato, harissa and balsamic brisket

The time that goes into this legendary brisket recipe does not go unnoticed, resulting in the most tender, melt-in-your-mouth, perfectly-seasoned meat and sauce. Begin this recipe 1 day ahead.

Spicy stuffed sausage and cheese croissants

Everyone loves ham and cheese croissants but have you tried spicy stuffed sausage and cheese croissants yet? They’re game-changers.

Canned tomato risotto: the stockpile recipe you need to make tonight

Use up those canned tomatoes sitting in your pantry in this comforting and delicious risotto recipe.

Tomato and basil soup with tortellini

Cheesy tortellini complements this quick and hearty tomato and basil soup.

Penne all’arrabbiata

This traditional Italian recipe is the best way to use up those canned tomatoes.

Tomato and chickpea soup with gremolata toasts (low-fat)

For a more filling tomato soup, try this chickpea version served with gremolata toasts.

Pasta with chickpea, tomato and cardamom sauce

A quick and easy pasta dish, with only 15 minutes prep!

Risoni with pork and fennel meatballs in tomato sauce

A super-bright herb gremolata instantly finishes up this comforting risoni-and-meatball number.

The Wood family's puttanesca

This dish has become my pasta-loving family’s go-to for a fast weeknight meal. We make it so much it’s become a staple!

Slow-roasted butter eggplant curry

Inspired by the family favourite butter chicken, this vegie version slow-cooks the eggplant until meltingly tender. Serve in whole pieces or break up the eggplant and stir through the sauce.