A Saucy Dilemma

These days, everything seems to come super-sized, and tomato sauce is no exception. The jars on supermarket shelves usually come in sizes so large you’d have to cook a pound of pasta to use them up. If you’re like me and don’t have a family of four to feed (and don’t eat like a family of four), then you’re probably familiar with “bottom-third” syndrome. According to this phenomenon, a consumer constantly finds himself/herself left with an excess third of the jarred contents that wasn’t needed in a given meal.

What’s a cook to do?

One day, in my frustration (and during a particularly boring interdisciplinary studies class in college), I brainstormed recipes that would require only that last third of the jar, and which were more interesting than just spaghetti or meatloaf.

I’ve listed those ideas below. Some are more ambitious than others (i.e. cheddar chive soufflés with tomato crème), but all will save you from the dreaded “bottom-third.”

. Mix with half-and-half, thyme and sherry for instant tomato bisque
. Add to risotto at the end of cooking, before stirring in parmesan
. Add chicken broth to create a soup base, add aromatics and pasta
. Mix with white or brown rice as a side dish, adding cannellini beans if desired
. Cook green beans in sauce, add lemon and fresh oregano to finish
. Slather on a char-grilled cheese burger with melted mozzarella and toasted brioche bun
. Stir in a spoonful of sauce to alfredo sauce for a twist on the classic fettuccini or macaroni and cheese
. Top scrambled eggs or fill an omelet with sauce, adding fresh parsley and pancetta
. Add diced mango and orange zest as a topping for broiled salmon
. Grill Italian sausages with onions and peppers, then top with sauce and white beans
. Bake chopped eggplant and zucchini in sauce with fresh herbs, topped with melted mozzarella
. Stir into hummus or white bean dip, adding fresh thyme
. Bake cheddar chive soufflés, drizzle with tomato cream to finish
. Add chipotle peppers, smoked paprika, and chili flakes as a topping for pulled pork bbq sandwiches
. Spoon over polenta, adding sausage if desired, and bake casserole-style in cast-iron skillet

The recipe below stemmed from idea #3 on the list above. It’s a simple soup, yet it boasts complex and robust Italian flavors that don’t take hours to develop.

Italian Orzo Soup

1/2 cup olive oil (coat pot bottom)
2/3 of one white onion, finely chopped
4 small cloves garlic, finely chopped
1 cup jarred marinara sauce
6 spoonfuls canned tomato chunks
4 tbsp fresh rosemary
32 oz chicken broth
1 large chicken bouillon cube
Juice of 1 lemon
15 oz can white kidney beans (cannellini)
1 cup warm water
1 dash paprika
1 dash dried thyme

1 ½ cups torn, bite-size pieces of rotisserie chicken breast

¼ lb orzo or other small pasta shape, cooked

. Boil water and cook pasta while soup is being prepared
. Heat oil over medium heat
. Add onions and sauté until translucent, and then add garlic. Cook, stirring frequently, for 2 more minutes (do not let brown)
. Add tomato sauce, tomato chunks, and rosemary. Cook for 5 minutes
. Add chicken broth, bouillon, herbs, beans, lemon juice, and water, then simmer for 15 minutes
. Immediately before serving, add orzo and chicken meat
. Spoon into shallow bowls and garnish with fresh parsley or rosemary