I gave this a 3 for initial preparation, and a 5, after modifications, for the final product, so averaging a 4. On first reading of the recipe, I knew there was too much sugar for my taste. I started with 1/4 cup - 4 tablespoons - and even then I added one tablespoon of rice wine vinegar to restore some acidity. As the author suggested re adding vegetables, I put in about a cup of sliced Baby Bella mushrooms, maybe 3/4 cup of coarse chop red onions, and some typical Italian herbs, all sautéed with the garlic. Also, I used celery seeds, having no celery salt. Since the recipe didn't specify how long to cook the sauce, I let mine simmer maybe an hour, tasting now and again, with a lid. The flavors blended nicely, although maybe still a tad too sweet. With the long simmer, the spices all toned down a bit, so you may want to readjust the pepper, oregano, etc. after a while. To my amazement, this turned out thick and very much like my mother's tomato sauce, and I know she didn't use sugar, let alone brown sugar! I think tomato paste, which many sauce recipes do not call for, adds a certain amount of sweetness and certainly body to the sauce. Like many stews and sauces, this is even better 2 days later! After slicing and sautéing, let it slow simmer and forget it. I'm going to double the recipe next time and freeze some! I had my doubts, but it's really quite good!
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I gave this a 3 for initial preparation, and a 5, after modifications, for the final product,...