Anytime I have leftover marinara in the fridge- usually loaded with all kinds of vegs (this one had onions, carrots, celery, zucchini, squash, and eggplant)- I either toss it in the freezer for another day, or make creamy tomato soup with it. It's as easy as reheating the sauce on the stove top and then using my immersion blender to buzz it til it's smooth and creamy. It makes a great simple supper or quick and easy lunch, but instead of pairing it with the classic grilled cheese sandwich, I went with a cheesy quesadilla that was baked in the toaster oven.
You see, it doesn't always have to be about a NEW recipe, but rather, what to do with the leftovers...
Enjoy!
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