Just made this for my husband who recently had heart surgery and is very conscious about what he eats. He loves gingerbread and ginger snaps and I wanted to make him something he liked but felt OK about eating. The changes I made were to increase the spices (esp the ginger) as others have mentioned, replaced the sugar with Splenda and the flour with King Arthur's whole wheat flour. He loves it! Thanks for the recipe!

Reviewed On: Nov. 1, 2009

5 star recipe! I had lots of tomatoes and I am not a canner so I was thrilled to find this recipe, as my family and I love Italian food. I made and froze several batches of this in the past two weeks. Some things I did differently: I cooked it on the stove and in 1/2 batches so I could use my Dutch oven. I kept all of the ingredients the same except I increased the amount of garlic. I blanched the tomatoes so I could remove the skin. While cooking I simmered for 2 hours with the lid on and then for another 2-3 hours uncovered until the consistency looked just right. I added the tomato paste during the last bit of cooking. My family loved this and all agreed that it was much, much better than jarred sauce. One big problem: we have already started to eat the sauce and I am sure it won't last long!

Reviewed On: Oct. 4, 2009

Just pulled a double batch of this out of the oven and my house smells heavenly. I needed cornbread to "go with" stew for lunch tomorrow and decided to try this recipe rather than using a mix. I am not a cornbread eater but my husband, who is, has been circling the kitchen for the last 15 minutes slicing off pieces and declaring this the best cornbread he's ever eaten. So, thought I should log on and give this 5 stars. I made the recipe exactly as given except that I mixed milk with vinegar rather than buying buttermilk. It is incredibly easy...I combined all ingredients in the pan I melted the butter in. Thanks for sharing this recipe.

Reviewed On: Jan. 17, 2009