This "from scratch" tomato sauce recipe is awesome! My husband raved about it. I followed it exactly, adding my grandmother's meatball recipe to the sauce and let it simmer for four hours. This will become part of my final recipe collection to be made again and again. Can't wait for next summer's tomato crop!

pretty good. used half the tomatoes and half of everything else, omitted carrot because I didn't have any and still turned out pretty good

really tasty..did not put the tomato paste and just let simmer a bit longer to thicken.the wine was a great addition to the flavor!!

I found this recipe helpful as a starting guide only. I was shocked that the recipe does not call for any salt or pepper. I took 10 tomatos to mean 10 medium size tomatos and the recipe ratio was fine. I omitted the carrots and celery and doubled the onions, garlic, and green pepper. I added heaping handfuls of fresh basil, thyme, and oregano, and added salt and pepper to taste. It was a raving hit with everyone.

I used this recipe to make my first batch of tomato sauce ever. It was a good base, but some of the comments were helpful for making adjustments. I suggest increasing the proportion of spices, omitting the fake, canned tomato paste, and simmering to thicken. I am really pleased with how the sauce turned out!

I didn't measure or count out my tomatoes, garlic, or onions as I had so much to use up from my garden. I also skipped direction one and just chopped the tomatoes (skin, seeds and all) put into a large pot and simmered everything for about 3 hours, then I put the tomatoe paste in and simmered some more. It reduced down about 1/4. I allowed it to cool for about 1/2 hour and then I put the sauce in the blender and pureed it. (you couldn't see the seeds and the skin stewed away and got pureed) It came out nice and thick. I did season it to taste. THX.

This sauce came out fantastic! I made some changes--didn't have any celery, bay leaf, or burgundy wine. I added a bit of balsamic vinegar to the sauce, as well as a spoonful of sugar. The carrots and peppers added not only color, but a great flavor. The result was well worth the time it took to peel, seed, and chop the tomatoes. I have enough tomatoes left to make another two pots of this sauce, and am looking forward to it! I have several containers of sauce in my freezer now, and am looking forward to adding to that, as well as sharing with family. Thanks!

This is a wonderful recipe. To make the removing of the tomato skins easier I cored them first and with a sharp knife I carved a small X on the bottom of the tomato. This makes the skin come off much easier.

I found the recipe to be a little unspecific....10 Tomatoes? I ended up using 14 good size Romas and still had to had a big can of tomatoe sauce, I would've liked to see a weight for the amount of tomatoes instead of a number. That being said, I followed the recipe, only adding in some extra squash from my garden and It was Great! I will be making this again. My family and my grandparents really enjoyed it.

i really do not like giving a recipe such critisism, but I did not care for this. first of all, WAY too much carrot!! the sauce was orange, not red. the carrots did not blend in-- and i shredded them instead of chopped them. the suace was extremely thick. it appeared to be dried out by the time it was finished cooking! then, on top of all the appearance problems, it tasted bland! if other eviewers had not mentioned adding salt, i wouldv'e totally forgot, and i think it would've tasted even more plain. i will keep searching for a tomato sauce using fresh tomatoes. i am sorry.

The only part of this recipe I really followed was boiling and peeling the tomatoes. I wanted a recipe that didn't use canned tomatoes but fresh instead! So easy and great. I added my own spices (crushed red pepper, black pepper, sugar, basil, salt, oregano, etc). I also made it into a vodka sauce. Great easy recipe!!

Hm, this was okay. I used a few tomatoes that were "use it or lose it" and a whole onion (I like onion). Threw in about three times the wine the recipe suggested because just a quarter cup wasn't enough depth of flavor. Ended up adding in a can of tomato paste just to thicken and make it more rich. Might make again, I don't know. Would really need to tweak somehow, just not sure how.

This tomato sauce was generally a good recipe but I do have to agree with the other reviewers who said it was bland. I added more herbs as well as more wine and tomato paste. It was good but I will also try other tomato sauce recipes before making this one again.

This recipe is good. Next time I make it I will use a red pepper/capsicum as I prefer the taste to the green and I will dice the vegetables much smaller...maybe even grate them. I added 1 teaspoon of salt and 1/2 a teaspoon of sugar at the end of the cooking time.

This is a great sauce especially when you have excess tomatoes in your garden. I used it only as a guide and added extra spices. I agree with others that you need to blend all the ingredients at the half way point. I also added extra spices, salt & pepper when I added the tomato paste. I have made this 3 times now and will continue to use this recipe, but as a guide only. I didn't use carrots but did use courgettes and mushrooms - this is where blending is a good idea.

This was a great recipe. Very hearty and used all of those plum tomatoes I had in the garden. Froze very well also.