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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Jordyn

Cooking Level: Expert

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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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mkissa

Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA

Living In: Orange, California, USA

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Reviewed: Jul. 7, 2009

Used fresh basil, oregano and thyme as well, left out wine, excellent flavor!

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NewsteadECS

Cooking Level: Intermediate

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Reviewed: May 29, 2009

i made sauce before but this was the best way

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siropaides

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Reviewed: Dec. 14, 2008

In addition to my previous review, I dehydrated 4 cups of the sauce until it was the consistency of a fruit roll up. This made a very interesting gift for a visiting friend who is on a low sodium diet and is travelling by air. Folded and sealed in bags, there's no worry of a bottle breaking and sauce leaking during the flight.

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Starr

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 24, 2008

easy and really good

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Jane

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

This was really good but had to guess on tomato count. I used a variety of tomatos out of my garden and doubled the recipe. I aslo added red pepper flakes for a kick. This takes a long time but is worth it to use up the crop. I will make again next year!

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massageldy

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Reviewed: Oct. 14, 2008

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!

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Sep. 20, 2008

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

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alice

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Sep. 19, 2008

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!!

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leslie

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

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Reviewed: Sep. 11, 2008

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.

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Italianfoodie

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Reviewed: Sep. 9, 2008

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 it turned out!

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jenw

Cooking Level: Beginning

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Reviewed: Aug. 31, 2008

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!

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A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

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Reviewed: Aug. 28, 2008

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.

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apriulsun66

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Reviewed: Aug. 14, 2008

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.

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MCHPRK

Cooking Level: Intermediate

Living In: Butler, Pennsylvania, USA

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Reviewed: Aug. 6, 2008

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.

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MIHALICH

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Reviewed: Jul. 8, 2008

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!!

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AlisaCakes

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Jun. 23, 2008

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.

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sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Apr. 19, 2008

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.

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MRS TEMPEST

Cooking Level: Intermediate

Home Town: Not Specified, Queensland, Australia

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Reviewed: Apr. 18, 2008

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.

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KellyM

Cooking Level: Intermediate

Home Town: Christchurch, Canterbury, New Zealand

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