Hello Clayton. Having half a jar of sauce left over is a very common situation, and turning it into a skillet dinner is one of the easiest and most economical ways to avoid food waste.
One of the quickest and cheapest skillet meals you can make is an Italian-style poached egg dish, often called Eggs in Purgatory. You simply pour your leftover tomato sauce into the skillet over medium-low heat. Once the sauce is gently simmering, use a spoon to make two or three shallow wells in the sauce and crack an egg into each well. Cover the skillet with a lid and let it cook for about four to six minutes, until the egg whites are fully set and the yolks are still soft. You can sprinkle a little grated parmesan or shredded mozzarella on top and serve it with warm toasted bread for dipping.
Another great option is a one-pan skillet pasta. In your skillet, lightly brown whatever inexpensive protein or vegetables you have in the fridge, such as sliced smoked sausage, ground meat, or even a rinsed can of cannellini beans. Add in about a cup of dry pasta, your remaining tomato sauce, and about a cup of water or broth to ensure there is enough liquid to cook the noodles. Cover the pan, bring it to a simmer, and let it cook for ten to twelve minutes until the pasta is tender and has absorbed the sauce. Stir in a handful of cheese right at the end to create a rich, creamy sauce.
Lastly, you can make a quick skillet chicken parmigiana. Pan-sear seasoned chicken cutlets or tenders in a tablespoon of oil for about three to four minutes per side until they are cooked through. Pour your leftover tomato sauce directly over and around the meat, cover each piece with a slice of cheese, and place the lid on the pan for two minutes until the cheese is fully melted and bubbling.
All of these options come together in about fifteen minutes and will ensure none of your sauce goes to waste. I hope this gives you a helpful starting point for dinner tonight.
