The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Photo by TaraLynn
Reviewed: Oct. 26, 2009
This was my first homemade sauce. I didnt use green pepper. It was awesome. Everyone loves it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 15, 2009
This was my first attempt at homemade tomato sauce with fresh tomatoes from my garden. It was definitely good for my first attempt. I took another reviewer's advice and blended the carrots instead of just taking them out altogether. That gave it an unique flavor, but next time will try it leaving the carrots out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 8, 2009
I really appreciate this recipe. I definitely seasoned to taste (more salt and pepper, a tiny bit of sugar, more herbs). It cooked down beautifully. I did a small dice on my veggies, but still decided to do a quick whip with my stick blender at the end. Mine was pretty red too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 2, 2009
Turned out better than I expected. The colour was a bit more orange than red but not off putting. I scaled down the recipe without a problem. As with the concerns other have had about the seasonings - just season to taste. The type of tomato used will depend on the taste of the sauce. I did puree the sauce because I have a veg phobic 4yr old. No problems at all and he ate every last drop of sauce on his plate.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 1, 2009
This makes a great spagetti sauce that I put in the freezer!
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Cooking Level: Intermediate

Living In: Kearney, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 20, 2009
I added some crushed reds to give it a little kick, other than that, I followed the recipe. Your description as a "rich, flavorful sauce" is perfect. This is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 14, 2009
good flavor, Make the juice --keep the flavorings. Yumm
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 14, 2009
Nice fresh flavor!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 11, 2009
I agree with much of what was said and recommend adding the sugar, extra salt, extra tomato paste (I doubled it), garlic powder and a small amount of shredded parm. It did take around 45 minutes for the prep, but it was fun and the result is amazing. Oh - and DO NOT wear a white tee shirt while preparing :-)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 10, 2009
This was really good but I prefer a little sweeter sauce than this recipe produced. I added about 1/8 cup of sugar during the last 2 hours of cooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 29, 2009
I made this sauce today with the fresh tomatos from the garden. I added parmesan and romano cheese after the tomato paste was added. It thickend up quickly after that. My husband is not a big fan of chunky sauce so I put the sauce in the blender and blended it until smooth. It came out awesome!
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Cooking Level: Expert

Home Town: Parma, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 24, 2009
This is an excellent recipe. I used a tomato press which saved time. I also added more tomato paste and a can of chicken broth or beef broth, also some parmesan cheese at the end.
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Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 22, 2009
Great starter and then add your own preferences. I'm only 3 hours in cooking and can't stop tasting it. I did add more garlic, garlic salt, salt, pepper, some chicken bouillon granules, red pepper flakes, some sugar and hot italian sausage. Awesome... still tasting it on my lips. :)
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 20, 2009
I made this for dinner two nights ago. My family all thought it needed 'something' after it was done simmering. The solution was about a scant 1/8 of a cup of sugar to cut the acidy level. I used 20 Roma tomatoes, so no need for the addition of the tomato paste. Will use this recipe for canning the bumper crop of Romas!
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Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA
Living In: Bedford, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 18, 2009
I had some "less than wonderful" tomatoes from my garden that needed to be used up so decided to try this. My sauce looked nothing like the picture! Even after running through the blender it was still a little chunky and was orange rather than red, but it really did taste good! I combined it with my Italian neighbors meatballs and let them simmer for a couple of hours. It actually got too thick so I had to thin it a little bit. Really a good sauce but I won't do it often. It was pretty labor-intensive.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 12, 2009
Good for a basic sauce, but definitely needs something. I tripled the recipe as I had a lot of tomatoes and I think that must have scewed the ingredient proportions as it turned out very bland. But with everything.. taste test, and add as you please!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 12, 2009
This is a nice sauce. I doubled it and added mushrooms as well as more olive oil. It does need the tomato paste and for a doubled recipes I used a regular size can of paste. It's very hearty and has a nice flavor! The picture makes it look far less chunky than it actually is. If you want a smooth sauce, you should def. puree or food process your veggies!
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Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 10, 2009
Added extra seasonings as suggested by other viewers which gave the sauce a more flavorful taste. My batch came out a little more watery than expected, even after adding a bit more tomato paste and letting the sauce simmer uncovered, but overall it was a great sauce. I pureed all the vegetables after sauteing them and my family had no clue that any veggies were in the sauce.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 31, 2009
The recipe was a little bland for my tastes maybe because i didn't add wine... I suggest adding more tomatoes than the recipe calls for as they reduce to almost nothing. I cooked it for 3 hours
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 28, 2009
This was my first time making sauce from scratch. I added oregano and thyme also, omitted the celery and added mushrooms and extra salt and pepper towards the end. Fantastic!
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Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA
Living In: Orange, California, USA

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