Reviewed: Sep. 22, 2004

I have never tried an uncooked pasta sauce before and this was pretty darn good, especially with home grown tomatoes. It made for a light, delicious summer dinner.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 10, 2004

So very good! For those of us used to cooking a pasta sauce, this is a bit different. In this case, different is great.

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LIZ1888

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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Reviewed: Aug. 27, 2004

This is addictive! I let the mixture sit on my counter the full 10 hours. The hot pasta (I used mini penne) mellows the garlic just enough. Very refreshing, and super simple to make (and eat!!). Also good reheated.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Aug. 19, 2004

Yummy! Fresh basil and home-grown tomatoes are a must! This was a nice dish to serve on such a hot, humid midwestern evening. I paired it with a crisp salad, garlic bread and a glass of Merlot. Leftovers were even good cold the next day. I will most certainly make again!

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nic

Cooking Level: Expert

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Reviewed: Aug. 11, 2004

Made with tomatoes and basil freshly picked from the garden, this recipe is fantastic. I used Romano cheese and a few more tomatoes. I could eat this every day, and I will be making it often now that I'm starting to harvest my garden tomatoes.

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SHORTYMIDGE

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Reviewed: Aug. 11, 2004

Fantastic! A great way to use those fresh garden tomatoes.

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QUEENLUCY

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Olympia, Washington, USA

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Reviewed: Jul. 19, 2004

Tried this recipe last night, over pasta and did not like it at all! Pretty bland... to be fair though, I used about a quarter cup of fresh basil and about a teaspoon of dried basil. Another reviewer said that they used all dried basil, so I thought I'd give it a try since I didn't have much of the fresh kind. Had a lot of it leftover... and the reason that I'm giving it three stars is that I used it today for bruschetta. Popped it in the oven over fresh artisan bread, and topped it with mozzarella. About 6 to 7 minutes at 350. This was great!!!

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egirl

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Reviewed: Jun. 10, 2004

This reciepe was great! I did a variation and changed it the second time I made it. I used 1 1/2 tbl. dry basil, 1/2 tsp. dry oregano, 1/2 c. chopped onions, 3/4 can blck olives-halved. Even better.

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TESEBOB

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Reviewed: Feb. 2, 2004

this recipe is really good---i enjoyed it---i think it would also be good with capers

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PIGTAILS593

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Reviewed: Oct. 13, 2003

Excellent recipe! We spread this over French bread with dinner. Obviously, it was all gone! It's great with garden-fresh tomatoes and basil. Thanks.

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NB IN CORVALLIS

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Reviewed: Sep. 26, 2003

I thought I would love this, but for some reason I did not.

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PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Sep. 12, 2003

A wonderful way to use my bounty of homegrown tomatoes. Take my advice and can or freeze some of what you grow this summer. Then make this sauce in January--yum!

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KERRI SKRUDLAND

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Reviewed: Sep. 9, 2003

Yum! I just came back from the Farmer's Market with fresh basil and tomatoes, this is the perfect recipe for those ingredients! Next time I will try it with half the oil and whole wheat pasta.

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marionfive

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Reviewed: Sep. 1, 2003

I was looking for a checca recipe to eat (without the pasta) on focaccia bread. This was delicious. I reduced the oils and added a little Splenda sweetner to sweeten the tomatoes. It was excellent! I plan on making this recipe often.

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Sharon

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: Aug. 29, 2003

Delicious! I used roma tomatoes (about 6) and minced garlic from a jar, as well as adding some lemon pepper and garlic salt to taste. I couldn't stay out of it last night! Brought it to work today for lunch and I can't wait to dig in!!

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Lizzie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 25, 2003

THIS WAS AN EXCELLENT, QUICK AND SIMPLE SAUCE. I DID NOT USE AS MUCH GARLIC AS THE RECIPE CALLED FOR AND I ONLY HAD DRIED BASIL BUT IT WAS MORE THAN ENOUGH GARLIC. I CUT UP GRILLED CHICKEN AND SERVED IT WITH THE PASTA W/SAUCE. IT MADE A GOOD, LIGHT MEAL. THE KIDS THOUGHT IT WAS GREAT WHICH IS HOW WE MEASURE MOST RECIPES IN OUR HOUSE.

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LMEL

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Reviewed: Aug. 23, 2003

Such a delicious and romantic dish! This really is what summer fresh tomatoes were made for! It has such a light taste, but don't over-do the garlic or you'll overpower the tomato flavor. Be sure to use fresh shredded parmesan cheese. I used dried basil and got a great flavor. This sauce works well with Penne pasta.

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Jules

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Reviewed: Aug. 21, 2003

had to much tomatoes, gotta cut it down alot next time

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WICKETMIKE

Cooking Level: Beginning

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Reviewed: Aug. 14, 2003

Very good! I increased the amount of garlic, out of habit, and for once I wished I hadn't. It was a little too powerful. The amount listed is probably perfect. I absolutely loved making the sauce ahead of time, and just boiling pasta at dinner, I have a lot more energy at lunchtime than i do at 6:00! :) Great recipe!

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KEROSKAM

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Reviewed: Aug. 13, 2003

The garlic made this dish rather spicy. Next time I'm gonig to try cooking thegarlic first. I would also add something for flavor, perhaps calamata olives and chives.

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