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Best Marinara Sauce Yet
I've made this recipe a few times now, and it's ALWAYS a hit! The second time, I drained the stewed tomatoes and it was PERFECTION! It gave me a bit thicker consistancy, which I prefer. I do up the garlic content quite a bit, and took a tip from a previous reviewer adding brown sugar. Those are the only changes I make, and this is now my staple recipe for sauce. Yesterday, I made and froze about 16 quarts!!!! Yes, it's THAT good!
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Reviewed On:
Oct. 24, 2009
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