Recipe by MICKEY69
"Fresh and soooo tasteful, you'll love it! Vermouth and chicken stock add depth of flavor."
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roma (plum) tomatoes, chopped
fresh basil, chopped
i have been cooking italian dishes for 28 years and this is without a doubt the best fresh tomato sauce recipe i've ever made. the name should be changed to fresh tomato sauce. my entire family loved it. send us more recipes, michelle and thank you.
I found this recipe to be okay. After reading other reviews, I, too, decided to use olive oil instead of butter. It was very bland, but after I added a tablespoon of sugar, and garlic powder and a touch of oregano, the flavor was a little better. It was very light, and fresh, but needs more flavor for my taste.
I loved the fact that this dish utilizes fresh tomatoes. I added salt, pepper,crushd red pepper, more garlic than called for and used olive oil instead of butter. It is very healthy and next time I make it, I will include other veggies such as mushrooms and peppers.
I will never buy buy spaghetti sauce again. This was SO good and easy and fast. I did substitute white wine as there was no vermouth in the house and added a small amount of tomato paste to thicken. Great recipe!
This sauce was a big hit at a dinner party that we threw. We served it over linguine as a complement to the main course, Chicken Marsala. Everyone kept coming back for more! Very flavorful and fresh. note: We substituted olive oil for 1/2 the butter that was called for in the recipe.
It's just to easy to be this good! If you think pasta sauce has to simmer for hours forget it. I served this at a dinner party and everyone wanted the recipe. Sometimes I add a tea. of mixed Italian seasonings if no fresh are availible. The Vermouth is the kicker!
This recipe was a train wreck for me, perhaps because I did not use fresh tomatoes? I had home-made linguine I had to use(I could manage the pasta but not the sauce, go figure) and ended up putting the fresh basil over the warm pasta with olive oil and parm. That was brilliant. Except for the tomatoes, I followed the recipe to a T. I am not sure what went wrong, but it was inedible. Since I am in the minority, I must assume it was my error, however, I really think the vermouth and tomato are a bad match. Perhaps a sweeter vermouth vs. extra dry (which I used)?
This was a pretty good sauce - very fresh tasting. I used campari tomatoes and added a couple of sliced kalamata olives, which really went well. The pasta absorbed quite a bit of the sauce, which was fine, but if I wanted it a little saucier I would have added a little plain tomato sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Spaghetti Sauce in the World
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 83
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