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Ideas to Use Homemade Tomato Sauce - non Pasta dishes

hi - we are the lucky owners of gallons of delicious homemade tomato sauce in our freezer. but we are watching our carbs and are having trouble coming up with ideas on what to do with our treasure, now that pasta is not an option.

thanks for any ideas.

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  1. Good on spaghetti squash, especially with a spoonful of pesto.

    1. I often just make a protein like sausages, meatballs. bracoile, eggplant etc and serve with grated parm, no pasta! Don't forget chili too.

      1 Reply
      1. re: treb

        I do the same and add fresh ricotta cheese right on top. Delish.
        Chili is a great idea too.

      2. zucchini "lasagne"?
        An eggplant layered casserole (very much like zucchnie lasagne I suppose!)
        eggplant or veal/chicken parmigiana, using parmesan instead of breading

        1. Roast eggplant, peppers, zucchini, onions, whatever. Dice and mix in some sauce, forming a thick soup. Sprinkle with cheese. Devour.

          1. My first choice would be to braise some thick slices of Boston Pork Butt (or some meaty ribs of pork or beef) in the sauce. Add some veggies to the braise as well to balance things out. Stewed chicken legs & thighs would also be good (use breasts if you must...but don't overcook them). Some grated Pecorino Romano and properly crusty bread served with either one of these makes me very happy.

            A Spanish style tortilla (or Italian frittata) would probably be very nice with a spoonful or two of the sauce ladled over as well.

            There's also the more obvious applications as well: as a part of your chicken, veal, or eggplant parm dishes.

            And one of my favorites, as an accompaniment to a good Mozzarella en Carozza.

            You could probably also use it as a base for some soups.

            6 Replies
            1. re: The Professor

              Your mention of eggs gave me some ideas... poach eggs in the sauce, there are many ethnic variations of this (huevos rancheros) so why not italian style?

              1. re: julesrules

                This sounds delicious to me. I've poached eggs in tomato soup before and that was good - I bet using good tomato sauce would be even better. Especially if served over garlic bread.

                1. re: Aravisea

                  Love the middle eastern version, tomato sauce is spiked with harissa and zaatar, and hot pita on the side

                  1. re: Ttrockwood

                    Yum! Although I just remembered what the OP said about no carbs. I still think this would be delicious served over any number of vegetables in lieu of being served with bread or pita.

                    1. re: Ttrockwood

                      Shakshuka! Essentially you can put in whatever you want as long as you start with tomatoes. A bit of middle eastern sense helps.

                  2. re: julesrules

                    Eggs in Purgatory is the Italian version.

                    Oh and ratatouille, don't know how that wasn't first on my list.

                2. I like shrimp and tomato dishes, like fra diavolo or shrimp creole.

                  You could do stuffed peppers (substitute quinoa for rice) and cabbage rolls.

                  1. Send some to me :P

                    But more seriously, and trying to be helpful.

                    Chicken Parmigiana

                    Very popular in Australia, not sure if Americans know it well or not? It's very very good and do not forget to serve it with some piping hot peas.

                    Ohh god now i think i have to cook this and i have no tomato sauce (hint hint).

                    3 Replies
                    1. re: Sneef

                      It's more than popular in the US, but never with peas. Peas don't appear much here in Italian food. Not saying it's not interesting.....

                      1. re: coll

                        My Italian American mom always serves little English peas with pasta. I'm not sure where she got that from, and I've certainly never seen it on a restaurant menu, but that's the way we always had it growing up. Probably trying to get us to eat more vegetables when we were at an age when salad wouldn't happen.

                        1. re: NonnieMuss

                          Whenever I want to add something for color and/or texture, peas are my first thought. My Mom (who wasn't Italian) put them in everything.

                    2. Although it wouldn't make much of a dent in a gallon, you could add it to chili or beef stew in lieu of using unexciting tomato paste in those dishes.

                      1. lightly blanched green beans stewed with tomato sauce and onion until tender is a delightful and low carb side dish. Heck, I could make it my main dish if the tomatoes are good.

                        1. Braised pork or beef ribs. Meatloaf in sauce (think of it as a giant meatball). Sliced zucchini cooked in sauce - this is actually pretty amazing. Use it for pizza sauce. Use it as a marinara dip for veggies, bread, soft pretzels, or cheese sticks. Drop a spoonful in a bloody mary! Turn some into soup - mini-meatball soup is excellent. They also make low-carb pasta, though I shudder to think of what it must taste like.

                          1. Sort of a chicken parm... only leave off the breading. Top chicken breasts or whatever with the sauce, then top with cheese, and bake.

                            1. I love doing a quick cassoulet with just lamb shoulder stew meat and beans. Cook the beans with onion, garlic and some rosemary until just done, then brown the lamb, sauté some chopped onion, combine with the drained beans and tomato sauce and bake @325 or so until the meat is done. I will have to invent a veggie version before stew season …

                                1. How about some stuffed cabbage? Just leave out the rice, or substitute it with some other veggie like "riced" cauliflower. Or some hungarian hot peppers stuffed with hot sausage, eggs and parm.

                                  You could make some homemade manicotti - shells are mostly egg, with very little flour. You may be able to leave the flour out all together.

                                  I just saw a recipe for stuffed calamari that looked good too.

                                  1. Sloppy Joes with no buns, or large lettuce leaves instead of buns.

                                    1. Zucchini can be peeled and then shaved with same peeler into fettucine-size ribbons to serve as a raw, low-carb pasta (heat shaved ribbons very gently in micro, or in a pan with sauce if want it warmed).

                                      Sausage, peppers, onions in tomato sauce is fantastic even without bread.

                                      1. I use tomato sauce in imam bayaldi, stuffed cabbage, stuffed peppers, sweet + sour cabbage soup, shrimp with feta and tomato, fasolakia, okra with tomato (I've mostly had Greek style okra w tomato, but recently tried a Syrian version which was also delicious), kale/sausage/bean/tomato stew, Greek style lamb stew, tomato-based seafood stews. Could also use in shakshuka or minestrone.

                                        +1 for eggs in purgatory.

                                        1. Thanks so much to everyone for these great ideas. Would love to see some of your favorite stuffed cabbage recipes.

                                          1 Reply
                                          1. re: jspragins

                                            I really like the Ina Garten recipe - without the raisins. DH hates fruit with meat. These freeze really well, too - so I make a whole pan of them.

                                            http://www.foodnetwork.com/recipes/in...