3 Ways to Use Up Leftover Tomato Sauce
Let's clear out the back of the fridge, shall we? Here are three recipes to turn that half jar of tomato sauce lurking in the back of the fridge into something delicious. Save money, save time, and save on food waste. Happy cooking, happy making!
Fast & Furiously Delicious Naan Pizza
Prep to table: 15 minutes
1 cup tomato sauce (or what’s left in the jar)
1 cup mozzarella cheese, grated or sliced
4 slices naan bread (or pita bread)
Salt
Set the oven to 450 degrees.
Brush naan bread with olive oil and place on two sheet pans. Bake for 2 minutes on each side. Remove from oven.
Spread the top of each naan bread with tomato sauce, an even layer of cheese, and a sprinkle of salt. Add any other toppings you would like.
Bake for 10 minutes, or until the cheese is melted. Serve topped with grated parmesan cheese and a sprinkle of red paper flakes.
Creamy Italian Hummus
Prep to table: 5 minutes
1 can garbanzo beans, drained
1/2 cup tomato sauce
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
2 tablespoons lemon juice
1/4 cup nutritional yeast
2 tablespoons tahini paste
Place all ingredients into a food processor and blend until smooth. If you’d like a thinner consistency, add water, 1 tablespoon at a time. Serve garnished with fresh basil, red pepper flakes, and toasted baguette slices.
Golden Goat Cheese & Tomato Shakshuka
Prep to table: 35 minutes | Serves 4
With shakshuka, you are basically poaching eggs and reducing tomatoes at the same time. I like building in flavor and texture with hearty greens such as spinach or kale. To successfully bake the eggs, you need a skillet with a lid. If you find yourself without a lid, tin foil will do. I like to serve shakshuka with thick toast for dipping and devouring.
3 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 bell pepper, seeded and chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
2 cups tomato sauce
4 cups fresh spinach
1 teaspoon salt
Freshly ground black pepper
4 eggs
1/2 cup crumbled goat cheese
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté until soft, about 7 minutes. Add garlic, cumin, and paprika and continue to saute for 1 more minute.
Stir in the tomato sauce and spinach, in batches wilting as you go so it fits into your skillet. Season with black pepper, and cook gently for 5 minutes.
Make 4 divots in the tomato-spinach mixture with the back of a large spoon. Crack an egg into each divot. Sprinkle with goat cheese.
Cover and continue cooking over medium heat until the eggs are just set, about 15-20 minutes. Taste, and add more salt and pepper if desired.
Scoop the mixture into bowls, making sure each serving gets an egg. Add hot sauce and sliced avocado and serve with toast.
Easy ingredient swap
2 cups frozen spinach for fresh spinach. Add to pan to defrost just before adding the tomato sauce.
Interested in a vegan pizza? Make the Creamy Italian Hummus and use it instead of tomato sauce in the Fast & Furiously Delicious Naan Pizza. Swap out the cheese for roasted or pan-fried vegetables like red onion, mushrooms, and cauliflower.
Betsy Freeman grew up in Colorado and learned how to whip, blend, and sauté from her mother, who also passed along her love of vegetables. A professional illustrator as well as full-time product designer, she lives in San Francisco with her husband Josiah. She is the author and illustrator of The One & Done Cookbook, on sale now.
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