Reviewed: Jan. 31, 2008

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

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Reviewed: Jan. 9, 2008

I found this recipe works best with roma tomatoes. They're meatier and have less seedy parts. 12 roma tomatoes made just enough to serve 5. I added Italian sausage, chopped mushrooms, chopped artichoke hearts, and seasongings galore (oregano, parsley, sage, basil, bay leaves, tried to keep it simple). Don't be shy with the salt, it brings out the flavors! The great thing about tomato sauce is you can add almost anything you want and it will be great. This recipe is a base, experiment with it and have fun. Oh, and scoring the tomatoes with an X helped a LOT with the peeling!

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jWigs

Cooking Level: Intermediate

Living In: Ashburn, Virginia, USA

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Reviewed: Dec. 24, 2007

I made this for Christmas dinner to serve with stuffed shells. So delicious! I used two 28oz cans of whole tomatoes instead of fresh ones to lessen the work load. Next time I will try from scratch. The fresh veggies made it so yummy and healthy. I used five cloves of garlic and cut out the butter. I also increased the italian seasoning to one tspn. and added a 1/2 tspn. of sugar. I also added a tspn of salt at the two hour point and pureed the entire batch at the very end. Big hit!

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Butterfly

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Reviewed: Oct. 27, 2007

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.

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sweetiesmj

Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Sep. 23, 2007

This was a good tomato sauce. I would recommend however, if you don't have any fresh basil on hand, greatly increase the dried seasonings. I found it needed more to get flavor. I also added salt and pepper to the sauce to get it flavorful. I also want to emphasize how important it is to squeeze out the seeds becuase we did not and had a very watery sauce until it cooked for several additional hours.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Sep. 15, 2007

This is a great basic recipe. I made it again with more spices, and was very happy with the result. This works nicely with Roma tomatoes. I hate peeling tomatoes, so I skipped that step and threw everything in the blender at the end- worked perfectly. I agree with other reviewers that the recipe is rather small, but I thought it was worth it.

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langbrok

Cooking Level: Intermediate

Home Town: Reykjavík, Höfuðborgarsvæði, Iceland

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 8, 2007

great basic recipe. there def. needs to be clarificatino on the size/lbs of tomatoes. I used 20 med tomatoes, 1 pepper, 1 onion and 1 carrot, only because that's what i had on hand. I used salt, sugar and a pinch of cinnamon. It made 12 cups of sauce.

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Stinabina

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

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Reviewed: Sep. 6, 2007

This was my first attempt at making sauce from scratch. My father sent me a bunch of tomatoes from his garden. I followed recipe almost exactly, substituted beef broth for wine, ommitted carrots and added mushrooms. I am so happy, it turned out terrific, even my husband (who loved his Italian mother's homemade sauce) said it was very good.

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Sep. 5, 2007

I have a garden full of so many tomatoes I didn't know what to do with them all. I have been giving them away at an amazing rate. Still I needed something to do with all the rest. I found this recipe and have used it several times now. I love the carrots in it and the burgundy wine gives it a great flavor. I add 1 pound each, browned hamburger, browned hot italian sausage at the 2 hour time. My family loves this sauce over spagetti noodles.

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Kirsten

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Reviewed: Aug. 31, 2007

This is a great sauce to use up all those extra tomatos from your garden! I added a wee bit of sugar to help with the acidity level. I have made it several times this summer. Big hit

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LORITFOSTER1

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 21, 2007

Not bad! The only thing that bothers me though is what exactly is 10 tomatoes?? 10 Romas definitely constitute a different amount of total tomato than, say, 10 Beefsteaks. Total poundage would be better IMHO. But alas…I used 12 Romas and it worked out. I did not puree any, but rather just coarsely chopped all tomatoes because I like a chunky sauce. I also added mushrooms since I had them and fresh rosemary, thyme, oregano and sage instead of dried Italian seasoning. I also chunked the carrots and removed them with the celery later. In the end, the sauce is good, but far more work than it is worth for one 28 oz jar of sauce. It took much more than just 30 minutes to do all the prep work, and I am pretty good at overlapping tasks. So I don’t know if I will do it again…maybe in a slow cooker.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Aug. 20, 2007

I was looking at a gorgeous box of tomatoes our friends brought from their garden thinking "what in the world an I going to do with all of these?". This recipe was the perfect solution! I added a little more carott, and some sugar to cut the acidity. Just a little red pepper flake and extra salt/pepper. A terrific recipe, thanks so much! I can't wait to have our friends for dinner and feed them their tomatoes! They will be thrilled, and so am I.

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 20, 2007

After going to a local event called the Tomato Festival, I was able to get 20 tomatoes for only $4.00. I always wanted to make tomato sauce from scratch. I doubled the recipe. I fried pepperoni in the beginning and used the grease to cook the onion and pepper. I managed to get away with not using any tomato paste after simmering it for over 8 hours to reduce it. I added a 1/2 cup of Romono cheese, and cooked the sauce with whole carrots and later removed them. I pureed the sauce then added 3 drops of red food coloring to bring back the bright red color. Excellent recipe with a great taste!

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Food Girl

Cooking Level: Intermediate

Living In: Wilkes Barre, Pennsylvania, USA

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Reviewed: Aug. 13, 2007

This was my very first time making tomato sauce from scratch. We have a bumper crop of Roma tomatoes this year, more than we know what to do with so I decided to try out this recipe and hopefully freeze off the extra sauce for the winter months. It was fantastic! Only I can see why some folks might be having problems with this recipe, the recipe says "10 Tomatoes' but does not specify how large the tomatoes should be. For all practical purposes, it should say "10 large Tomatoes" because the size and the amount of the other ingredients DOES make a difference! Having said that, I quadrupled this recipe (using the portion converter) since I had 40 very medium Roma tomatoes, cut down on the amount of peppers and carrots, I used chopped baby carrots too since that made it much easier to cut into small pieces. I also threw in 2 dried red chillies (you can get them from the Indian grocery) along with the bay leaves and celery stalks while the whole thing simmered, in order to give it a bit of a kick. I also replaced the Italian spices with fresh thyme and oregano like other posters had recommended. It was superb! It freezes well too and can easily be warmed up and be added with either cooked ground veal or pieces of Italian sausage for a non-vegetarian sauce for later on.

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gaochinwen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 29, 2007

This was the first time I ever made tomato sauce from scratch. It came out very good. I did make a few changes - I omitted the carrots and celery and used red, yellow and green peppers. I added salt, black pepper, red pepper flakes and a dash more italian seasoning. I also made a bolognese with ground beef and veal. This made the sauce very thick, so I added a touch more red wine. Excellent recipe that I will definitely use again.

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chizikm

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Reviewed: Jul. 25, 2007

This was very tasty except....don't forget to add salt (I used about 1 1/2 tsp.) and some sugar if it's too tangy (I used about 1 tsp)I also used the tomato paste to thicken it up a bit.

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imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

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Reviewed: Mar. 19, 2007

Very good recipe. Always looking for good tomatoe sauce recipes and found one in this one. Everyone enjoyed the spagetti and meatballs. One thing I recommend is to score the bottom of the tomatoes with an X as this makes it easier to peel.

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RUSHES30TH

Cooking Level: Expert

Home Town: Oliver, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Mar. 12, 2007

This is an excellent recipe. This was my first time making sauce from scratch and it was easy. I used green, red and orange peppers, onions, carrots and loads of spices. I also added a jar of tomato sauce and have plenty left over to freeze. I cooked the veggies and then pureed them along with the tomatoes and the sauce turned out perfectly.

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mollymoore2035

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Reviewed: Jan. 15, 2007

Very good!

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The Master chef

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 23, 2006

It was my first time trying sauce from scratch. I added meat to the sauce which was very good. It wasn't as tangy as I would have liked but I would definately try it again.

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Karine

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Homemade Tomato Sauce I

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