Reviewed: Sep. 29, 2009

this was a great base recipe. i had an abundance of grape tomatoes and this was one recipe that gave me ideas on what to do with them, since i was not interested in peeling such little things! i threw in a few roma & cherry tomatoes that i had too. blended in the blender after cooked in some olive oil for about 10 mins. eyeballed my own fresh spices/garlic/onion by taste. if you can work on the fly, you can make this sauce to your own family's tastes. mine was not runny at all, in fact i added some broth to make it less thick. thanks for the inspiration!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa O.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

I used this as a base recipe and I only gave it three stars because I cooked mine for at least 2 hours...30 minutes just doesn't seem like enough time to get the liquid out of the tomatoes. The more you cook it, the more the flavors meld. So I'd increase the cooking time by quite a bit.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2009

used as a very basic recipe to try making my own for the first time and this was the best one I saw on here... overall what I made came out good! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MalElaine

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

All you people complaining about it being too liquid: If you use just the tomato fillets it will not be liquid, and it will also help the color. You could also leave out the wine, and use a little white balsamic vinegar (about 2 Tbs). A little tip at the end, if you tomatoes are not so tasty (store bought) put a pinch of sugar on the chopped tomatoes, and let them sit a minute or two. Why only 4 stars? Well, it is a very basic recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Juergen

Cooking Level: Intermediate

Living In: Shelbyville, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

It was good for a fresh summer spaghetti sauce. It's not very thick is why I say it's nice and light for the summer and used up some of our garden produce that was ready to go. Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

apaige232

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 27, 2009

I make this with changes...Not so much olive oil, 1/4 cup of tomato paste, to thicken.. 3 cloves garlic, 1 cup finely chopped onion, 1 cup of the frozen trio pepper mix from Trader Joe's, then italian spices...also chiffonade some fresh basil & add freshly grated parm cheese to top.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Acc Chef

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Tustin, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2008

I thought this sauce was a very simple, very easy to make and tasted very good. A great way to use up the garden veggies. I used only one onion and sauteed it with a bit of olive oil but didn't add anymore olive oil. I let simmer for over an hour. It also tastes better the second day.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bayzee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2008

The sauce came out great. I used 1 hungarian pepper for some zip and 18 plum tomatoes. I sauteed peppers, garlic, and mushrooms before putting in the tomatoes. Also, added 3 tbs. of sugar to cut the acid.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

not a cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2008

I don't know if I did something wrong, but this didn't taste good at all. Pretty water and not near enough flavor. I wouldn't make this again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

jlouise77

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

I used red vine tomatoes and lost the red color. Thin so I let the water cook out which creates thickness. I plan to use it as a base, then add mushrooms, red/green peppers, and onions for a crunch. Next time, I will remove the seeds from the tomatoes.

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

Ms. Lewis

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2008

Good basic sauce. I made a few changes. Was out of white wine so just used Appleton rum. Used one red pepper and one green instead of 2 greens. Added a tsp of basil. One onion not three. Yikes. I liked it but I think if I made it next time I would saute the onions and garlic first.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Spiderwoman77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2007

Came out great. I've made it twice. If you use a green pepper that is starting to turn red it will have an awesome flavor. It is a bit runny. I take it out with a slotted spoon. Then I toss my noodles with the juice and some extra spices. I serve it with the noodles and eggplant parmesana.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shawna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2007

This recipe was so-so. Flavor was good but needed to be thickened and blended. I also think the recipe was very vague with sizes of tomatoes. I probably won't make this one again.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

rachelray

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2006

We were really disappointed with this recipe. First I thought the ingredient list was vague: 6 tomatoes - how big? How many ounces? Do you skin and seed them? (I did). Same thing with the onions - how many cups or how large an onion? I cooked the sauce for 30 minutes but the sauce was chunky and pretty watery so I used my immersion blender and blended the sauce which helped to thicken it and then cooked it another hour to get ride of more water. The final product was just so-so. Maybe use it as a base, like pizza sauce, but it wasn't good enough to hold up on it's own on pasta. I won't make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2006

sauce was good but a bit bland so i added fresh oregano, parsley, and rosemary. i blended the mixture to give a thicker and smoother texture.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

AJJONKMAN

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2006

I found this sauce a bit watery yet it was tasty. I added fresh parsley, mushrooms, and a couple of dashes of cayenne pepper to give it a bit of a kick.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nathalie

Cooking Level: Beginning

Home Town: Port Credit, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2006

This was really good, and went well with the "pizza on the grill" recipe on this site. Will definetely make this one again. Thanks!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2005

Easy and yummy, I also used minced carrots instead of bell peppers and vegetable stock instead of wine. I added 1 tbs flour to thicken it up then I used an immersion blender to make it nice and smooth. After that I added chopped parsley, sliced mushrooms, and cooked ground beef (seasoned with garlic, onion, parley, salt/pepper) to add flavor.

Was this review helpful? [ YES ]
86 users found this review helpful

Reviewer:

FERHAMIRDAWI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2004

Excellent salsa.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ROBGREY

Cooking Level: Expert

Home Town: Cannelton, West Virginia, USA

Living In: Charleston, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2003

It was too thin and a bit bland. To thicken it up I mixed a bit more white wine and corn starch in a small bowl and then added to the sauce. I also added different veggies that I had on hand: mushrooms, broccoli and spinach. Needs extra spice too.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

WILLIEWILLMAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Fresh Tomato Sauce

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!