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From salsas, to cocktails, to desserts, the possibilities for jarred tomato sauce are endless. Last week, I appeared on New York City's WB11 News to share six different ways to use Donatella jarred sauces in common recipes that usually call for fresh tomatoes. Here are three easy ways to substitute any jarred tomato sauce at a tomato-themed cocktail party.
BLOODY MARY
1 jar (non-fat) tomato sauce
1 cup white wine vinegar
1 tsp dry oregano
2 tsp salt
1 tbls Tabasco
Juice of one lemon
Juice of one lime
Ground white pepper to taste
2 tbls horseradish
Place all ingredients in Cusinart excluding horseradish & pepper
Puree until smooth
Remove to mixing bowl, add horseradish and mix
Season to taste
Refrigerate until ready to serve
SALSA
1 jar tomato sauce
1/4 cup coarsely chopped Spanish onion
1/2 medium jalapeño pepper, seeded, diced
1/4 cup chopped fresh cilantro
1/4 cup lime juice, plus more to taste
1/3 cup olive oil
In food processor puree all ingredients. Transfer to bowl, season with salt and freshly ground black pepper.
GAZPACHO
1 jar tomato sauce
2 cloves garlic, peeled and chopped
2 cucumbers, peeled, seeded and chopped
2 tender celery stalks, chopped
1/2 medium red onion, chopped
1 red bell pepper, cored, seeded and chopped
2 cups tomato juice
1/4 cup red wine (or balsamic) vinegar
2 tbsp extra-virgin olive oil
Place all ingredients in a large bowl and toss.
In a blender or food processor, mix a few cups at a time until just slightly chunky.
Add salt to taste.
Serve chilled.
Later this week: a three-course tomato inspired dinner.
BLOODY MARY
1 jar (non-fat) tomato sauce
1 cup white wine vinegar
1 tsp dry oregano
2 tsp salt
1 tbls Tabasco
Juice of one lemon
Juice of one lime
Ground white pepper to taste
2 tbls horseradish
Place all ingredients in Cusinart excluding horseradish & pepper
Puree until smooth
Remove to mixing bowl, add horseradish and mix
Season to taste
Refrigerate until ready to serve
SALSA
1 jar tomato sauce
1/4 cup coarsely chopped Spanish onion
1/2 medium jalapeño pepper, seeded, diced
1/4 cup chopped fresh cilantro
1/4 cup lime juice, plus more to taste
1/3 cup olive oil
In food processor puree all ingredients. Transfer to bowl, season with salt and freshly ground black pepper.
GAZPACHO
1 jar tomato sauce
2 cloves garlic, peeled and chopped
2 cucumbers, peeled, seeded and chopped
2 tender celery stalks, chopped
1/2 medium red onion, chopped
1 red bell pepper, cored, seeded and chopped
2 cups tomato juice
1/4 cup red wine (or balsamic) vinegar
2 tbsp extra-virgin olive oil
Place all ingredients in a large bowl and toss.
In a blender or food processor, mix a few cups at a time until just slightly chunky.
Add salt to taste.
Serve chilled.
Later this week: a three-course tomato inspired dinner.
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