3 Ways to Use Leftover Tomato Sauce

Let's clear out the back of the fridge, shall we?

Here are 3 recipes to whip that half a jar of tomato sauce (and pending guilt) lurking in the back of the fridge into something delicious.

Save money, save time, and for the love save the planet.

• Fast & Furiously Delicious Naan Pizza

  Prep to table: 15 minutes

  1 cup tomato sauce

  1 cup Mozzarella cheese

  4 slices naan bread

  Salt

  Serving suggestions:

  Grated parmesan cheese

  Red paper flakes

  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 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 and edges begin to crisp.

  Serve and enjoy.

  Easy ingredient swap:

  Try pita bread instead of naan bread

• 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

  Serving suggestions:

  Fresh basil

  Red paper flakes

  Toasted and sliced baguette

  Place all ingredients into a food processor or blender and grind smooth. Add water, Tablespoon at a time, if it is feeling too thick.

  Serve garnished with fresh basil and red pepper flakes and baguette slices for dipping.

• Golden Goat Cheese & Tomato Shakshuka

  Prep to table: 35 minutes | Serves 4 |

  Shakshuka shines in its simplicity– 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 or baguette for dipping and devouring.

  3 tablespoons olive oil

  1 medium yellow onion, thinly sliced

  1 bell pepper, de-seeded and diced

  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

  Serving suggestions:

  Hot sauce

  Avocado, sliced (optional)

  4 slices toast

  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 (if using) and serve with warm toast.

  Easy ingredient swaps:

  2 cups frozen spinach for fresh spinach. Add to pan to defrost right 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 the cheese for roasted or pan-friend vegetables like red onion, mushrooms and cauliflower.