This is so simple, yet so good. I just used a one-pound bag of dry green split peas. I also added two bay leaves, which I removed before pureeing with my immersion blender. Other than that, I followed the recipe as written. This can be made as smooth or as chunky as desired. I froze half the recipe for later. Next time, I will have to try adding curry as another reviewer suggested. This is a good recipe for the beginning cook as well, so will be letting my stepdaughter make it too. I think she will be so proud of the results!

Reviewed On: Dec. 12, 2011

I'm giving this five stars although at first I thought that it was too spicy. I scaled the recipe to accommodate a huge can of crushed tomatoes that I needed to use up (hence my search for a tomato sauce recipe). Although I doubled the recipe and still added extra tomatoes (64 ounces instead of a mere 56) it had a lot of bite. Yet, I can't stop eating it, and my husband, who doesn't crave spicy foods, likes it too, and says it is not too spicy. This is a good sauce in which to add those things that you want to get rid of. I added a rind from a wedge of romano cheese, and let it simmer quite a while. And, as good as it is, I had some heavy cream that needed to be used up, so I added 7 ounces of heavy cream to a double recipe of this sauce. Very good, and I imagine it will be even better with pasta!

Reviewed On: May 15, 2009

Fantastic. We used bone-in thighs with the skin. We didn't have any parsley so we substituted the dried parsley for dried Italian spice blend. The sauce, with its figs and lemons, was fantastic. My husband, who claims to not like figs, enjoyed this immensely. We removed the chicken from the roasting dish and then returned the sauce, figs and lemons to the oven to reduce. Don't peel the lemon if you do this, as the entire lemon is delicious and edible. This is something that we will definitely make again, probably for dinner guests. Simply wonderful.

Reviewed On: Mar. 17, 2009