I followed the recipe almost to the letter (no honey or salt at all at first, anchovy fillets rather than paste, and put all ingredients in a food processor). After letting sauce sit at room temp, I thought it tasted very good, but wanted a lot more kick (and some sweetness/honey). Added a tsp of honey, more oregano, basil, anchovy (not for everybody, I know), and cayenne. Then I cooked it on low for an hour. The flavors really developed (so much that I think it would be delicious over pasta).I give this four stars for a wonderful starter recipe that any cook can then season to taste.
I look forward to making this again, and tweaking with whatever fresh Italian herbs I have on hand.
(For those who don't like too much heat/spice/sweetness/anchovy and therefore rated this recipe low, I'd suggest cutting down on those ingredients to begin with, let the sauce sit, and then decide whether to add the given quantities. Also, if using anchovies, add any additional salt only after the sauce has been allowed to sit, according to taste).
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I followed the recipe almost to the letter (no honey or salt at all at first, anchovy fillets...