Reviewed: May 2, 2012

This sauce is amazing. I added chopped onion and a teaspoon of Knorr chicken flavor. Yummy

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Reviewed: Feb. 26, 2012

I just happen to stumble across this recipe because I had fresh tomatoes that I needed to use before they went bad and I sure am glad I found this. I had 3 red vine tomatoes, and I used a 1/2 a can of diced tomatoes w/the juice and added another 1/2 tbsp flour. I also added a can of mushrooms, 2 garlic cloves, and i used 1 tbsp of dry basil. Fabulous!! Had it with lean hot italian sausage links and garlic bread. Next time I would double the recipe for leftovers. This only fed 2 people. This was super good!! BF said before trying it "this is not enough sauce" I said, "just try it". Come to find out he was amazed with it and said it was the perfect amount of sauce and has requested me to make this more often! Def. a keeper!!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

Reviewed: Feb. 3, 2012

Great recipe. I used a bit more olive oil because I live the taste of it. My husband and I visited Italy a few months ago and this is how my family who lives there makes their sauce. In America, we oversauce pasta...this is a light, tasty way of eating pasta with sauce. Use some great olive oil and this makes a fantastic, authentic Italian sauce. I will definitely use this recipe again. Thanks!

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Ashley

Cooking Level: Intermediate

Living In: Williamsport, Pennsylvania, USA

Reviewed: Nov. 16, 2011

I used this as a base for a sauce I created for a low-iodine diet I have to do for a battle with thyroid cancer. You really only need to substitute a couple things: the butter for margarine or a little more olive oil the garlic salt for plain garlic powder the salt for un-iodized table salt When I got the sauce done, I sauteed some chopped green peppers, onions and mushrooms in olive oil. I then cooked up some ground beef and made quite a hearty sauce! All the basil and garlic makes this a great recipe unaltered or one to play around with. I think it would be great with shrimp- but not on the low-iodide diet! :) All in all very tasty and EASY!

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hhaak

Reviewed: Sep. 5, 2011

For a first-time sauce maker (me) this was an excellent starter recipe. I did deviate a bit based on our tastes- doubled the fresh basil, doubled the minced garlic, added onion and oregano (about 2 tsp dried) and used sea salt instead of garlic salt. After cooking, I pureed it - also added a pinch of sugar. So while I changed it quite a bit- this was an excellent base and quick to make!

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embug77

Reviewed: Sep. 2, 2011

This was a great, light sauce! Don't expect that all day simmering thick sauce, this is just a perfect fresh easy way to use up your garden veggies. We had it with ricotta ravioli and salad for a fast and delightfully homemade Friday night dinner. Thanks! :)

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k_mesecar

Cooking Level: Intermediate

Home Town: Lapeer, Michigan, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Aug. 31, 2011

Amazing simple and delightful. I didn't even need to add water, there were no clumps.

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cubsgirl16

Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

Reviewed: Aug. 12, 2011

This was a hit! I made it with some friends, and it was so delicious and authentic to gorge on afterward! I didn't have garlic salt, but it turned out fine. I would still add it if you have it to make it better. I included a little extra butter and basil because I do love those two things. I added probably 1/3 cup basil, and I sprinkled the pepper liberally according to my taste. I have never had a fresher sauce in such a long time! Wonderful recipe that I'll enjoy using over again. :) I also suggest adding a vegetable or two with the pasta.

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amynoacid

Cooking Level: Intermediate

Reviewed: Aug. 6, 2011

yum! fast and easy. we added 1/2 box of large mushrooms. the fresh basil really makes a difference!

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Seastar

Reviewed: Aug. 5, 2011

Really, Really good!!! It was much easier to make than I imagined homemade pasta sauce would be. I am never buying Ragu again. I did omit the olive oil and used 4 tsp. dried basil. I also threw in a bell pepper that I had from the garden. So good!!

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