I made a lot of changes to this recipe, such as adding other herbs and cutting back on the sage. As is, the spice is too plain. Thanks for posting, as this recipe inspired me to create a home made poultry spice.

Reviewed On: Aug. 19, 2008

The key to making this sauce is the simmering time. As stated, 45 minutes need to pass before serving the sauce. Cooking uncovered is a must! If you have tomatoes from your garden this sauce will highlight the sweetness of them. Wonderful sauce! The only recommendation I have is to make extra! ;) I've added zucchini and it rocked. Thanks for the recipe.

Reviewed On: Aug. 18, 2008

Great recipe. I tweaked things just a tad to suit my tastes. And mean 'tweaked'...added a splash more lemon juice and some pepper. It is paramount that you use tahini. I can't tell you how many times I've tried to make Hummus without it, and tonight made it with the Tahini. It makes the recipe.

Reviewed On: Jun. 17, 2008