Reviewed: Apr. 30, 2012

I did not care for this. And waaayyyy too sweet

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Reviewed: Apr. 16, 2012

This is so good!! I made it to go with "Crispy Chicken Parmesan" per the request of my son for his birthday supper choice - we all loved it! The only thing I'd do different next time is try it with a little less sugar, and we only used the initial 1/2c and found that to be a bit too much but it wasn't so bad, everyone liked it just thought it was a bit too sweet.

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Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Dec. 29, 2011

I love allrecipes and have over 100 recipes saved. But this is the first recipe that I've reviewed. I just had to do it. This was not to my liking! I'm sorry, but the worst sauce I've ever had. Very bland, tasted like canned tomatoes, but with a kick that just didn't fit. Basically no spices at all and the brown sugar was just wrong. I have to say, it's coming out of my recipe box.

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dwilliams

Reviewed: Jun. 18, 2010

very good.

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septem0101

Reviewed: Apr. 13, 2010

WOW!! I haven't been so stunningly pleased with a recipe for a long time! I made this sauce to go with 'Meatball Nirvana' posted by lovestohost as a sauce for meatball hogies, and I love the initial sweetness, followed by the spice. A little mozzarella cheese lightly toasted on top, and it is a perfect hogie. . . Thanks Bryan!

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MomLady

Cooking Level: Expert

Reviewed: Apr. 6, 2010

I doubled this recipe and now I can't wait to use the rest! I made spaghetti and meatballs (frozen) with this sauce last night and it was amazing. I used a little less brown sugar. I didn't have dried red chile pepper but I did have powdered red pepper which worked wonderfully. We had leftover Hawaiian rolls and their sweetness and the sauce's sweetness was so yummy together! I can't wait to try this sauce on homemade pizza dough tomorrow night. When I asked my husband if he liked it, he said "This is the best sauce you have ever made!"

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Mrsklw

Cooking Level: Beginning

Reviewed: Feb. 6, 2010

Good sauce but a little too sweet for an every day sauce. I really liked it because it was different.

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Jaci G

Reviewed: Jan. 6, 2010

I'll repeat what someone else has said, I will not go back to marinara in a jar! If one follows to recipe correctly, it has a wonderful aroma and the balance of sweet and spicy is right on target. I substituted the celery salt for 1/4TBLS of Garlic Salt and I also added 1 TBLS of dried Oregano. I highly recommend this sauce!

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Daledeloy

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Frederick, Maryland, USA

Reviewed: Dec. 2, 2009

Cut the brown sugar in half as well as the red pepper - maye add a bit more of both next time around. Sauteed garlic and shrimp and put those with the sauce and just served that with roasted vegetables and bread on the side. LOVED THAT MEAL!

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Dottie

Living In: Colorado Springs, Colorado, USA

Reviewed: Nov. 17, 2009

I won't repeat a lot - except to say that the kids and wife loved this. I kept the sugar at 1/4 cup, and probably over did it on the crushed chiles..... we will be having this again. Thanks for the recipe!

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