5 Creative Ways to Use Tomato Sauce





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Published on Oct 19, 2015

(this video contains a paid product placement)
Getting weird and wacky in the kitchen is what we love the most, here are five ways to take that ordinary can of pasta sauce (and we all know you have one) and make it completely unordinary...
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-On the Menu-
0:47 - Eggplant Melt in a Mug
1 small eggplant sliced into thin disks
oil mug with olive oil
layer 3 slices eggplant
1 tbs tomato sauce
a few leaves of basil
2 tbs shredded mozerella
Slice eggplant into thin disks
Drizzle olive oil into an oven-safe mug
Alternate layers of 3 eggplant slices, tomato sauce, basil leaves, and mozzarella until you reach the top of the mug, ending on a mozzarella layer.
Bake at 400-425 degrees for about 10 minutes or until the cheese is optimally browned. Let cook before removing from mug.

2:50 - Pepperoni Pizza Biscuits

1 c shredded mozzarella
1/2 c chopped pepperoni
1/2 c shredded Parmesan cheese
tomato sauce
1 box dry biscuit mix
1 tbs dried oregano
1 tbs fresh or dried parsley
1/3-1/2 c tomato sauce

Combine cheeses, pepperoni and tomato sauce. Then gradually mix in dry biscuit mix and herbs. Knead to form dough, adding additional tomato sauce if necessary.
Form the dough into hockey puck shapes and place on a greased baking sheet.
Bake at 375 degrees 12-15 minutes and enjoy these simply majestic biscuits

4:31 - 15 Minute Tikka Masala

chicken thigh
salt pepper
1 tbs + 2 tbs garam masala
2/3-1c tomato sauce to pan (leave chicken far)
1 tsp paprika
1 tsp tumeric
1/2 tsp cayenne, to taste
2-3 tbs yogurt
juice of 1/2 lemon
1/4c fresh cilantro
rice and na'an bread to serve (optional)

Marinate the chicken thigh in vegetable oil and season with salt, pepper and garam masala. Add oil to a pan, fry the chicken lightly until slightly browned. Don't worry about cooking it all the way through! Remove the chicken from the pan and cut into bite sized chunks. Meanwhile, add the tomato sauce into the pan, utilizing all the leftover chicken fat. Add spices, mix well. Then stir in yogurt and lemon, and add the chicken into the sauce. Toss to coat, then cover and let simmer 10-15 minutes. When ready to serve, stir in fresh cilantro. Serve with rice and/or na'an breads

6:55 - Mango Chili Hot Sauce

2-3 spicy chilis
1/2 mango
tbs white sugar
1/2 c tomato sauce
1/4 c vinegar
1/4 c water
In a small saucepan, cook the chilis, garlic, and mango until slightly softened. Add the sugar, then add remaining ingredients. Let thicken, stirring constantly. Once it has thickened, pour the sauce into a blender or food processor and blend until smooth.

Protip: you can also use an immersion blender and blend the sauce directly in the pot

8:32 - Reverse Pasta

1 jar tomato sauce
3 tbs agar agar
4-6 oz dry pasta, any shape
1/4 c cream
1/4-1/2 c grated Parmesan, plus more to serve
Olive oil and fresh parsley to serve

Pour the jar of tomato sauce into a small sauce pan. Add agar agar and bring to a boil. Meanwhile, line a small dish or tray with plastic wrap. Once the sauce has come to a boil, pour it into the pre-lined dish and let set in the fridge until it solidifies.
Boil pasta according to package directions, then add cream and salt to taste directly into the pot. Then pour the noodles and some cooking water into a blender, add Parmesan and blend until smooth, adding more salt and black pepper to taste.
Once the sauce mixture has solidified, turn it out onto a cutting board and slice it into long, thin, noodle-like strips. Poach 'noodles' in gently-boiling water.

Serve tomato sauce 'pasta' with your Noodle Alfredo sauce, garnish with olive oil, parsley, and Parmesan.

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