Reviewed: Sep. 5, 2006

I thought this was a great recipe! I did blend it to make my family happy. I cooked it for less time, left out the wine, and added extra spices as suggested by others. My two picky eaters raved!!!!

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palmtrees

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Aug. 27, 2006

I felt this completely lacked in flavor....was NOT worth the time and effort at ALL

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MTRoth

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Reviewed: Aug. 19, 2006

simple, basic and delicious--good starter for many recipes. added more fresh herbs before serving. anise was a nice addition

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gill4172

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Reviewed: Aug. 19, 2006

My family loved this sauce!! It was alot to do because I had over 200 tomatoes. thanks for the scale to convert the recipe.

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Von

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Reviewed: Aug. 11, 2006

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.

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Reviewer:

Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 9, 2006

Wonder rich sauce which I make in the summer and freeze to have in the winter. I puree some portions and make a chunkier sauce for other portions. Everyone who has tried this sauce has loved it. I do add oregano, thyme, and salt and pepper after the first two hours.

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doughok

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 31, 2006

I have never made home made tomato sauce before, and it was fun to try something new. My sauce turned out very nice with great flavor. I took the advise of other reviews and blended all the vegies together for a more flavorful sauce. The only thing I would do differently next time is not to blend the carrots, because it took away from the color of the red sauce, and I had to compensate by adding extra tomato paste to bring the color back. I used the sauce in a chicken parmesian and the whole family loved it..it had to be the sauce!

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Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 18, 2006

Excellent recipe! It tastes like something you would have in an upscale Italian restaurant. I used tomatoes, bell peppers, carrots, and basil from our garden, and it was out of this world! I didn't simmer it for 4 hours, though. I can't see how you can do that and have anything left! I cooked it for 2 hours, one hour covered and the other hour uncovered. I also used only 3 garlic cloves and 1 stalk celery, and it still came out great. I may use the recommended amounts next time, though. I also added salt and pepper to taste.

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EIGHTIESLADY

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Reviewed: Apr. 5, 2006

I used Roma tomatoes so it was nice and thick without having to leave it uncovered the last 2 hours of cooking. However I did add 3/4tsp fresh thyme, 3/4tsp fresh oregano, 1tsp Lawry's seasoned salt and 1/2tsp fresh ground pepper. I pureed everything as other readers did. I used this sauce to make lasagna and with what was left I served as a side dish with Italian sausage. This is a good sauce to make if you are serving to people who do not like spicy, hot. For just my husband and I, I would also include a tsp of red pepper flakes. Thanks for a good basic recipe using fresh tomatoes!

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DECAR48

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Reviewed: Feb. 1, 2006

This recipe is perfect for those who want their sauce completely from scratch (tomatos and all). I followed others advice and allowed it to cook the last two hours uncovered. My sauce was perfectly thick. I highly reccommend you add fennel to the recipe, as it adds a whole new, tastey dimension to the sauce. Also, I added additional seasonings at the first two hour mark. This sauce is great alone or makes a great sauce for chix/eggplant parm and other Italian dishes requiring red sauce. Oh, one other thing: I pureed the whole sauce together before cooking because I don't like chunky.

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Drew

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Reviewed: Nov. 6, 2005

This tasted very good but it was really watery. Maybe it was something I did wrong. My family did like the flavor though.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Sep. 18, 2005

Great recipe! I modified just a little, adding some fresh chives and parsley from my garden (in addition to fresh basil). Also omitted the celery and added red pepper flakes as my family likes heat. Everyone in my family gave it a thumbs up.

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KATHYP100

Cooking Level: Expert

Home Town: Robertsville, Ohio, USA

Living In: Arvada, Colorado, USA

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Reviewed: Sep. 2, 2005

Easy to make! Great Tasting! Also a good way to use up tomatos from my garden. I even made pizza sauce from it by adding more tomato paste and oregano.

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Meredith

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Reviewed: Aug. 23, 2005

I made this yesterday with fresh tomatoes from my garden. I really didn't care for it. It wasn't full-bodied, but kind of watery tasting. I didn't add the burgandy wine...maybe that made the difference?

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JULIESM

Cooking Level: Intermediate

Home Town: Saylorsburg, Pennsylvania, USA

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Reviewed: Aug. 17, 2005

This was excellent. I used tomatoes from our garden, so it tasted incredibly sweet and fresh. I left out the wine and added a little salt and pepper and it was just wonderful. I also pureed all the veggies so it was more kid friendly. I'm going to use all our extra tomatoes to make batches to freeze for over the winter. Thanks for sharing!

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Jul. 12, 2005

This was so good! I did use 2 small cans of tomato paste and 2 small cans of tomato sauce and a pinch of cinnamon. My sister and husband said it was the best they ever had. It was definitely worth the work and I'll make it again.

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CHALDECOTT

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Reviewed: Jun. 21, 2005

Absolutely amazing, and so simple to make. Like a few others on here, I pureed all of the tomatoes (I don't like chunky sauce.) I also omitted the burgandy wine, using wine and garlic seasoning instead. I will never use another tomatos sauce recipe again!

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GYMSTARA

Cooking Level: Expert

Home Town: Costa Mesa, California, USA

Living In: Fullerton, California, USA

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Reviewed: Jan. 30, 2005

I am just about done cooking this sauce from a bunch of free tomatoes we just received. I can say even now, before the sauce is completed, that it's AWESOME. I too don't like chunky vege's in my sauce, so I pureed them all. (I added roasted peppers also that I pureed).I had to add more seasoning 1/2 way through because it was a tad bland and I had to add sugar because it was too tart. For us, it looks and tastes like homemade sauce. I tripled the recipe to fit the amount of tomatoes I have and I will freeze.

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DWOOD6

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Reviewed: Nov. 28, 2004

I was suprised it was so simple to make. This was my 1st try at making homemade sauce. Delicious! A great way to use those harvested veggies from your garden. It freezes well too.

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PLAYMATE2

Cooking Level: Expert

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Reviewed: Sep. 15, 2004

This recipe was just what I was looking for! A great way to use up your summer harvest as some others have stated. I like my sauce a little thick, so I took the advice of another reviewer an left the lid off for the last two hours. Also - don't make the mistake I did and overcook the tomatoes in the beginning. It will make it extremely difficult to seed and peel the tomatoes.

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