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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.

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Reviewer:

Ms. Lewis


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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.

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Reviewer:

Spiderwoman77


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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.

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Reviewer:

Shawna


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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.

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2 users found this review helpful

Reviewer:

rachelray


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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.

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Reviewer:

NOELLER67

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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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.

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Reviewer:

AJJONKMAN

	Cooking Level: Intermediate Home Town: Grand Rapids, Michigan, USA
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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.

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Reviewer:

Nathalie

	Cooking Level: Beginning Home Town: Port Credit, Ontario, Canada
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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!!

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Reviewer:

CARLYNSMOMMY

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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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.

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Reviewer:

FERHAMIRDAWI


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Reviewed: Aug. 30, 2004

Excellent salsa.

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Reviewer:

ROBIN1961


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Reviewed: Oct. 13, 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.

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Reviewer:

WILLIEWILLMAN


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Reviewed: Oct. 13, 2003

This is a long process and although it has a variety of vegetables it did not have enough flavour. It also needs to be thicker.

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11 users found this review helpful

Reviewer:

STRAWBERI

	Cooking Level: Intermediate
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Reviewed: Sep. 16, 2003

This recipe is perfect if you're looking for a good base tomato sauce. It easily lends itself to substitutions. For example, I used zuccini someone from work had given me instead of the green bell peppers.

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Reviewer:

NRUSH5


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Reviewed: Aug. 29, 2002

GREAT

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Reviewer:

KARMELE


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