10 Ways to Use Today's Tomato Sauce Tomorrow

By Chef Stacy Maple

Learning to Love Leftovers

For all kinds of reasons — environmental, social and financial — it makes sense for us to get smarter about fully using the food that we purchase. And that means getting smarter about leftovers. Here are a few tips for using those extras:

Freeze it for later. If your food reserves allow, make double or triple batches of meals, and freeze the extras for later.

Create leftovers purposefully.  Develop a meal plan and think ahead. When you’re planning meals, think about what the extras can become. It’s a real time and budget saver: If you prepare twice the vegetables you’ll need for tonight’s dinner, you’ll have the starting point for a soup or pasta dish later in the week.

Store leftovers smartly. Glass storage containers are not only reusable and sustainable; they allow you to see what’s inside. That way, you’re less likely to lose track of leftovers. For freezing, use zip-top gallon bags (which can be washed and re-used), and label and date the contents on a piece of tape.

Think “ingredients,” not “leftovers.” Get creative and turn tonight’s leftovers into tomorrow’s meal starters! Turn cooked vegetables into a frittata or veggie-packed sauce for pasta. Dice up cooked chicken and add to your next salad or wrap. Create burritos with leftover cooked rice, meat and vegetables. I’m not a big fan or internet recipes, however the internet is full of beautiful food photography that can give you a little inspiration when you need to get creative.

Make Leftover Night an Event If you cooked with healthy ingredients, your leftovers will be healthy too. How about designating one meal a week to leftovers, for instance, Take-Two Tuesdays or Smorgasbord Sundays. Make it an event that the whole family will look forward to.

10 Ways to Use Leftover Tomato Sauce

The following 10 recipes serve as inspiration for how to learn to love your leftovers. Each recipe calls for tomato sauce. You can use whatever you have on hand; your favorite packaged sauce or your very own; from a chunky marinara to the most basic spaghetti sauce. You won't go wrong!

Zesty Veggie Dip

1/2 cup Fresh Tomato Sauce, cool

8 oz  Cream Cheese, low fat

1/2 cup Greek Yogurt

1 TB Fresh Herbs, chopped (If using dried increase to 2 TB)

2 TB Parmesan Cheese, grated

1 tsp Red Pepper Flakes, optional

Directions: In mixing bowl, combine cool tomato sauce with remaining ingredients.Adjust seasoning with salt and pepper to suit your taste. Chill and serve.

Tomato Tapenade

1/2 cup Tomato Sauce, cool

2 TB Extra Virgin Olive Oil\

1 cup Kalamata Olives, pitted

1 TB Balsamic Vinegar

1 TB Capers, optional

Directions: In food processor or blender combine all ingredients. Pulse blender until all ingredients are coarsely chopped.Spread on bread and enjoy. 

Minestrone

3 cup Tomato Sauce

2 TB Oil

1 cup onion, rough chopped

1/2 cup Carrots, chopped

1/2 cup Celery, chopped

1/2 cup Squash (eggplant or zucchini preferred)

14 oz can Diced Tomato

1 Qt Vegetable Broth

1/2 cup Beans, canned (cannellini preferred but any bean will do)

1/2 cup Spinach or Kale

1 TB Salt

Garnish with Parmesan Cheese

Directions: In large stock pot heat oil over medium heat. Saute onion until translucent. Add carrot, celery and squash.  Cook until soft. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 15-20 minutes. Garnish each serving with a sprinkle of Parmesan cheese before serving. 

Italian Rice

3/4 cup Tomato Sauce

3 cup Vegetable Stock

1 TB Extra Virgin Olive Oil

1 Cup Brown Rice

Stove Top Directions: Rinse rice will in strainer until water runs clear. This will take 2-3 minutes. Heat sauce pan over medium heat.  Add oil and rice. Stir rice in oil, coating each grain of rice. Add stock and tomato sauce. Stir to combine ingredients. Bring to boil, cover and reduce heat. Continue cooking until all liquid has been absorbed into the rice. Fluff with a fork and serve. 

Puttanesca Sauce

2 cup Tomato Sauce

14 oz can Diced Tomato

2 TB Extra Virgin Olive Oil

1 Anchovy fillet, drained (optional)

3 TB Garlic, minced

2 Red Pepper Flakes
1/4 cup Kalamata Olive, rough chopped

1 TB Capers, whole

1 tsp Fresh Cracked Pepper

1/4 cup Fresh Parsley, chopped

Directions: In large skillet over medium heat, add garlic, anchovy and red pepper flakes. Saute until anchovy melts into oil and completely dissolves. Add olives, capers, tomato sauce, black pepper and parsley. Bring sauce to boil, reduce heat and simmer for 8-10 minutes. Serve over whole wheat pasta, wild rice, quinoa, sauted eggplant, or toasted whole wheat baguette.

Mediterranean Poached Fish

2 cup Tomato Sauce

2 cup Vegetable or Fish Stock

1/4 cup White Wine (optional)

3 TB Lemon Juice

Garnish with Capers

Garnish with Lemon Zest

Directions: In large skillet over medium heat, add tomato sauce, stock, wine and lemon juice. Wash fish filet and pat dry. Transfer fish to skillet and poach in liquid. Cook until fish is white and flaky. Serve immediately with sauce. Garnish with lemon zest and capers.

Quick Ratatouille

1 1/2 cup Tomato Sauce

1 TB Extra Virgin Olive Oil

1 cup Onion, medium dice

2 cup Eggplant, quartered 1/4" thick

1 cup Yellow Squash, sliced in halves 1/4" thick

1 TB Parsley

1/2 tsp Thyme

1 TB Basil

1 TB Salt

1 tsp White Pepper

14 oz can Diced Tomato

Directions: In large skillet over medium heat, saute onion in oil until translucent and lightly browned. Add eggplant, zucchini, squash, parsley, thyme, basil, salt and pepper.  Cook util vegetables are partially cooked. Add tomatoes and tomato sauce. Continue to cook until all vegetables are fully cooked. Adjust seasoning with salt and pepper to suit your taste. Serve hot or at room temperature. 

Greek Isle Beans

1/2 cup Tomato Sauce

1 TB Extra Virgin Olive Oil

1 cup Garbanzo Beans

1 tsp salt

2 TB Feta Cheese, crumbled

Garnish with fresh Oregano, chopped

Directions:Warm tomato sauce in microwave or in sauce pan. In large skillet over high heat, saute beans in oil until warm, being careful not to brown. Sprinkle beans with salt. Transfer beans to serving platter. Top with hot tomato sauce, sprinkle with cheese and garnish with oregano. Serve immediately and enjoy!

Eggs in Purgatory

2 cups Tomato Sauce

1 TB Extra Virgin Olive Oil

2 Eggs

Salt and Cracked Pepper 

Directions: Heat oil in non-stick over medium heat. Add tomato sauce and bring to a simmer. Crack eggs into sauce and continue to cook sunny-side up until egg whites and yolk are solid. Season with salt and pepper. Serve immediately with spoonful of sauce. 

White Wine Tomato Marinade

1 cup Tomato Sauce

1/2 cup White Wine

1/2 cup Extra Virgin Olive Oil

1 cup Onion, large chopped

4 TB Garlic, chopped or minced

2-3#  Beef, Pork or Chicken

Directions: In large zip-top bag, combine all ingredients. Add favorite cuts of meat. Close bag and carefully toss meat in marinade. Lay bag flat on a tray and place in refrgerator. Allow to rest in marinade for minimum of 1 hour or up to 2 days. Remove meat and discard bag. Allow meat to come to room temperature and then grill or roast meat as desired.