Reviewed: Oct. 30, 2008

Very good! I changed the recipe a bit due to a lack of ingredients on hand. No carrots, less celery. I also added a bit of red wine and halved cherry tomatoes, and served it over spaghetti squash, topped with feta cheese.

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2 users found this review helpful

Reviewer:

DrColls

Home Town: Phoenix, Arizona, USA

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Reviewed: Jun. 7, 2008

This was spectacular! The only thing we did different was to use what we loving call the boat motor (aka hand blender)to really blend everything together. As usual with anything tomatoe based, my husband was the one to be impressed. He loved it.

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9 users found this review helpful

Reviewer:

eliray

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2005

i rated this 5* only because it is at least a four, and the last review did not do it justice... I added a teensy pinch of sugar, decreased the carrot by 2/3, and added zucchini, yellow squash, extra garlic and oregano, and some basil, and it was wonderful, garden-fresh, and satisfying! Served over penne pasta tossed with olive oil, parmasan, fresh parsley, black and red pepper, and salt. Awesome!

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Reviewer:

RANCHGIRL_59714

Cooking Level: Professional

Home Town: Belgrade, Montana, USA

Living In: Bozeman, Montana, USA

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Reviewed: Dec. 3, 2003

I was looking for a sauce to make with some of the last tomatoes of the season (from greenhouse) that was a little out of the ordinary. This recipe was easy and tasty. Although not one I'd serve over pasta often, I can imagine how good it would be as a sauce for baked chicken and the like. A few changes that I made: I used about a dozen fresh tomatoes instead of canned, omitted the parsley and added tarragon, basil & a bay leaf. I also salted and peppered to taste and added a few teaspoons of tomato paste for more of a tomato flavor.

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15 users found this review helpful