I have made this sauce three times now and each time it gets better. This is easy to make and a great way to use fresh tomatoes. I run mine through the food processor after cooking as my daughter likes the smooth texture better. I boil my tomatoes for two to three minutes, cool and peel. I don’t remove the seeds. Some have complained about the consistency. The juicier the tomatoes, the juicer the sauce. You could cut the tomatoes up, then drain them for awhile or add tomato paste for a thicker sauce. Everyone who has tried this has loved it. I use it to make chicken parmesan. Thank you Mindim for this fabulous recipe.

Reviewed On: Oct. 23, 2009

Wonderful! This is quick and easy and a real treat. My family and neighbors loved it last night with dinner. I did use an extra clove of garlic because we LOVE garlic and I used a good loaf of rustic french. I cooked it on a foil covered sheet pan with the edges of the foil up to catch any drippings that others described. This is restaurant quality. Thank you Clair.

Reviewed On: Sep. 2, 2009

These are terrific. My husband likes everything with a bite to it so I added red pepper flakes and some chopped jalapeno. Sometimes I add crushed up Ritz crackers or some Panko bread crumbs. It would be hard to mess these up. Thank you Sherlie.

Reviewed On: Aug. 20, 2009