This was delish! Even my kids loved it...or maybe it was the grilled cheese sandwiches that they dipped in it. I know folks say not to change the recipe then rate it, but here I am. I followed VIVIBO's advice on many things. Based on what I had on hand, I used two 28 oz cans of chopped tomatoes, one large sliced yellow onion, four cloves of garlic, two cups of broth, 1 tsp of sugar, dried basil (I know that's sacrilege, but it was POURING outside!), a dash or two of cayenne, salt and pepper, a dash of balsamic vinegar, approximately a cup of 1/2 n 1/2. I did not make a roux (didn't want to dirty another pan) but made a flour/water slurry instead. I like the idea of the roux, browning the butter and flour always adds a nice depth of flavor, but I was on a time crunch and didn't miss it. Just had the leftovers for lunch today and it was even better the second day. I liked the creaminess the 1/2 n 1/2 added, but could probably leave it out if freezing or watching calories. This is a keeper! Thanks!
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This was delish! Even my kids loved it...or maybe it was the grilled cheese sandwiches that...