This recipe was just ok for me. I am 100% Italian, and the sauce I make is similar to this. Italians do not add ground beef to the sauce, usually pork or Italian sausage. I use two cans of tomato paste, one big(28oz) can of crushed tomatoes and one big (28oz) can of tomato puree. As for the herbs, the measurements were in the ballpark MINUS the rosemary and maybe 2tsp pepper. I eye all of my add-ins, so when I measured these last night, they seemed about right. This sauce was good if you dont have the time to throw meatballs together and have to get the kids fed.

Reviewed On: Jan. 26, 2009

I followed this recipe exactly as written and it was wonderful. My kids loved it as well as my husband. I did not find a need to change the recipe for anything. It did not taste like chili to me, and it definitely needed the cumin for the flavor. Great recipe! Thanks for sharing!!!

Reviewed On: Jan. 13, 2009

Having lived in North Carolina for the last 16 years, I've had these tomatoes in various southern restaurants. This recipe was great in flavor, but I wasn't crazy about the texture. After the first batch, I made some changes and found them to be exactly what I was looking for. The flour made the breading too soft. I reduced the flour by 1/2 cup, which made equal parts flour, cornmeal, and breadcrumbs. This gave the tomatoes the crispness that they needed. Again, the flavor was great! I received many compliments and will continue to use this recipe. Thanks!!

Reviewed On: Jul. 27, 2005