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Jarred tomato sauce is a great base for a pasta topper. It also makes a great salad dressing and even a dessert. Here are three recipes for a three-course tomato inspired dinner--salad dressing, pasta sauce and dessert--common recipes calling for fresh tomatoes that I love to substitute with Donatella sauces, but any quality jarred tomato sauce will do. And be sure to check out the first Tomato Sauce Trio for Bloody Mary, gazpacho and salsa recipes.
TOMATO GINGER VINAIGRETTE
1/2 jar of tomato sauce, smooth
1 1/2 tablespoons finely grated peeled fresh ginger
1 tablespoon tomato paste
1 large garlic clove, minced, peeled
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
PASTA SAUCE
2 tbsp olive oil
1 jar tomato sauce
2 cloves garlic (chopped fine)
8 fresh basil leaves
Fresh sea salt
Heat the oil and sauté the garlic until softened.
Add the sauce and cook on medium0high flame uncovered for 10-15 mins.
At the last minute, add salt and pepper and a handful of basil leaves.
GRANITA
1 jar tomato sauce
1/4 cup superfine granulated sugar
2 teaspoons coarsely ground black pepper
1 teaspoon balsamic vinegar
Puree sauce and sugar in food processor with sugar until smooth. Pour purée through a sieve, pressing hard on solids, into a shallow metal baking pan.
Stir in pepper and vinegar until combined well.
Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours.
Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
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