Ten Ways with Jarred (or Homemade) Tomato Sauce

Extra Tomato Sauce

Tomato sauce is simple to prepare; however, sometimes, the ease of opening a jar of marinara is a much-needed shortcut. After all, if you begin with pre-made sauce, you can take more time with the other elements in dishes, concoct more elaborate fare, or have dinner on the table in no time.

Faced with the challenge of using up a dizzying array of packaged tomato sauces (left over from a work project), I began turning out a spread of down-to-earth, family friendly fare (read: I came up with ways to get our toddler to eat vegetables and foods other than fruit, fruit, and more fruit). Here are three of the dishes I ended up preparing (with ideas for seven more to boot):

Shakshouka (Eggs in Paradise)

Shakshouka with Garlic Toast, Four Servings:

Pour one jar of tomato sauce into a large skillet (ideally, one with 2-inch-high sides). Bring to a moderate boil over medium-high heat, then reduce the heat to medium-low. (If the sauce is watery, cook it down for a bit to thicken it.) Crack an egg into a small bowl, then pour the cracked egg onto the simmering sauce. Repeat with seven more eggs, trying not to overlap them. Sprinkle the eggs with salt and fresh-ground black pepper. Cover the pan and let the eggs cook until your desired degree of doneness (for example, slightly wet yolks for me and fully cooked yolks for my toddler).

Use a spatula to place one serving of two eggs and sauce over a slice or two of country bread that has been grilled (or toasted) and drizzled with garlic oil. Or, serve the eggs and sauce on the side and dip the bread into the sauce. (For the oil, mince several cloves of garlic, let sit in a good amount of extra virgin olive oil for about an hour, then strain and use.)

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd’s Pie, Eight Servings:

Roast or microwave and peel three or four starchy potatoes and/or sweet potatoes until cooked through and soft (I love a mixture). Heat about 2 cups whole milk and 1/2 stick butter in the microwave for a minute. In a large bowl, mash the potatoes with the milk-butter mixture, plus about two Tablespoons finely chopped fresh rosemary sprigs, a pinch of ground nutmeg, and salt and pepper until relatively smooth. Stir in about 1/4 cup of grated Cheddar. Set aside.

Meanwhile, in a bit of olive oil in a skillet and over about medium heat, sauté 1 1/2 onions (finely chopped), five large cloves garlic (finely chopped), and three carrots (finely chopped) until soft. Then, add one package ground turkey (vegetarians can use crumbled seitan or rinsed and drained canned pinto or black beans). Season with salt, pepper, a bit of cinnamon, and some fresh, finely chopped oregano leaves. Let cook through for several minutes, then pour in a large can or jar of plain tomato sauce. Bring to a boil, then reduce to a simmer and cook for a few more minutes.

Grease a 9x13x2-inch baking dish with a bit of olive oil. Pour in the meat-tomato mixture, then top with the potato mixture. Sprinkle with an additional 1/4 cup or so of grated Cheddar. Bake in a 375-degree oven until the cheese melts and the potato topping becomes golden brown, about 25 minutes.

Baked Pasta with Mushrooms and Eggplant, Eight Portions:

In a 400-degree oven, roast one large eggplant, cut into medium-sized cubes (and tossed with extra virgin olive oil, salt, and pepper), until soft, about 15 minutes. Leave the oven on. Meanwhile, in a skillet, sauté a bunch of sliced mushrooms in olive oil with chopped garlic cloves, salt, pepper, some fresh thyme leaves (optional), and a splash of lemon juice.

While the vegetables cook, prepare and drain one package of whole wheat pasta shells. Season one large container ricotta cheese with salt, pepper, and dried oregano. Grease a 9x13x2-inch baking dish with olive oil. Pour in one jar tomato sauce, then the roasted vegetables. In a large bowl, toss together the drained pasta with the seasoned ricotta, and spoon on top. Pour on another jar of tomato sauce, top with a lot of grated Parmigiano-Reggiano cheese, and bake for about 35 minutes, until the cheese melts, bubbles, and browns a bit

Seven Other Ideas:

1. Brown some meatballs, then simmer in marinara sauce.

2. Reduce (simmer to thicken) tomato sauce, then serve with crudités.

3. Reduce, then use instead of ketchup with burgers or fries.

4. Whisk with a bit of extra virgin olive oil, season to taste, and use as a salad dressing (call it tomato vinaigrette).

5. Use as the base for a tomato soup…

6. or white bean and vegetable stew.

7. Prepare a ceviche by tossing a bit of tomato sauce with lime juice, orange juice, diced avocados, chopped shallots, minced jalapeno, diced mango, and raw (or lightly cooked) shrimp, and season to taste.