10 Ways to Use Marinara Sauce
My marinara sauce was one of the first sauces I learned to make, and it is still the one I make most. It is only tomatoes, garlic, onion, olive oil and basil, but once it is in the fridge, half of dinner is already done.
One batch makes about 3 cups (720 ml), enough for 1 lb (450 g) of pasta, and I often make two and freeze one. Here are the 10 ways I use it most, from breakfast to party food, with amounts and a tip for each.
Spaghetti and meatballs
Bake the meatballs from my spaghetti and meatballs, then let them simmer in one batch of marinara, about 3 cups (720 ml), for 10 minutes. Toss 1 lb (450 g) of cooked spaghetti with some of the sauce and spoon the meatballs on top. Save a little pasta water to loosen the sauce if it gets too thick.
Chicken parmesan night
Use your marinara instead of making the sauce in my chicken parmesan. One batch covers 4 cutlets plus the spaghetti on the side: about 1/4 cup (60 ml) on each cutlet under the cheese, and the rest for the pasta. Spoon the sauce on just before the cheese, so the crust stays crisp around the edges.
A warm dip for party food
Warm 1 cup (240 ml) of marinara in a small pot and serve it with mozzarella sticks, fried calamari or garlic bread. That is plenty for a plate of 24 sticks. Serve it warm, not piping hot, so nobody burns their mouth, and keep extra in the pot to refill the bowl.
Pizza night
Spread about 1/2 cup (120 ml) of marinara on each 12-inch (30 cm) pizza; the dough from my pepperoni pizza is a good place to start. A thin layer works better than a thick one, or the center gets soggy. If you are making marinara just for pizza, cook it 10 minutes longer and blend it smooth.
Eggs in tomato sauce for breakfast
Warm 2 cups (480 ml) of marinara in a skillet, make 4 little wells and crack an egg into each one. Cover and cook over medium-low heat for 6 to 8 minutes, until the whites are completely set. Italians call it eggs in purgatory; I serve it with toasted bread for dipping and a little crumbled cheese on top.
Weeknight baked ziti
Toss 1 lb (450 g) of cooked ziti or penne with one batch of marinara, 1 cup (240 g) of ricotta and half of 2 cups (200 g) of shredded mozzarella. Spread it in a baking dish, top it with the rest of the mozzarella and some Parmesan, and bake at 375°F (190°C) for 20 to 25 minutes, until bubbly. Cook the pasta 2 minutes less than the package says, since it finishes cooking in the oven. The Thermomix® TM7™ grates the mozzarella and Parmesan in seconds while the pasta cooks.
Shrimp criollo with sofrito
Warm 2 cups (480 ml) of marinara with 2 tablespoons (30 ml) of Puerto Rican sofrito for 5 minutes. Add 1 lb (450 g) of peeled shrimp and simmer 3 to 4 minutes, just until they turn pink. Serve it over white rice or with tostones, and take it off the heat as soon as the shrimp curl, so they stay tender.
A shortcut for picadillo
In my beef picadillo, use 1 cup (240 ml) of marinara in place of the 8 oz can of tomato sauce. The basil and garlic in the marinara blend right in with the sofrito and olives. Use it to fill empanadillas, or serve it over rice.
Quick tomato soup
Simmer 3 cups (720 ml) of marinara with 1 cup (240 ml) of broth for 5 minutes, then stir in 1/4 cup (60 ml) of cream. Serve it with the grilled cheese from my tomato soup recipe on a busy night. For a smooth soup, blend it in the Thermomix® TM7™ with the measuring cup in place, starting at a low speed and going up slowly.
Eggplant and zucchini bake
Brush slices of eggplant and zucchini with olive oil and roast them at 425°F (220°C) for about 20 minutes, until soft and golden. Layer them in a baking dish with 2 cups (480 ml) of marinara and 1 1/2 cups (150 g) of shredded mozzarella, then bake at 375°F (190°C) for 20 minutes. Roasting the vegetables first keeps the bake from turning watery.
If I learned to cook, you can too, and a pot of marinara is one of the best first recipes I know. Make a batch on Sunday, try a few of these ideas during the week and cook along with me.
