Reviewed: Sep. 20, 2009

I just made this last night for dinner with Sweet Honey French Bread (from this site). It was SUPER easy which cannot be said for most spaghetti sauce recipes. I used oregano instead of bay leaves (didn't have any) and olive oil instead of vege oil (as per reviews). I also added a tablespoon of white sugar for the bitterness and simmered mine for about an hour and a half, covered. The recipe didn't yield much (I know, I let mine cook down A LOT) but it was yummy! It was a perfect, sweet, tomato sauce...so simple that you could really appreciate each flavor. Will make again in large quantities to freeze :)

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Reviewer:

misscarolb

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: Pasadena, California, USA

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Reviewed: Sep. 1, 2009

Wonderful! I cooked mine with olive oil, a pound of beef, a couple of bay leaves, & Parmesan cheese. And I let it simmer in a slow cooker instead of on top of the stove. As soon as I added enough seasonings, it was just pperrfect!

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Reviewer:

Elliss

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Reviewed: Aug. 13, 2009

Very good sauce! I used all ingredients in the recipe and just added a tablespoon of oregano, 2 bay leaves, and a couple of carrots (for added sugar to cut acidity--took out at the end of cooking) and some red pepper flakes. The recipe is good just as it is though. I just felt like "playing" a little and was thrilled with the outcome. A definite keeper! Thank you so very much!

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Reviewer:

woodsygirl

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Reviewed: Jul. 7, 2009

i was looking for a simple sauce to serve with meatballs for my picky family. this was super easy and they loved it. i'll never buy jar sauce again!

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Reviewer:

julie L.

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Reviewed: Jun. 18, 2009

Very delicious sauce. This was my first attempt at making homemade sauce and this was the perfect recipe. I took the advice of previous reviewers and used EVOO instead of vegetable oil, and I added probably 2Tbs of sugar to cut down on the acidity, I actually might add a bit more. It was perfection. I can't wait to make some stuffed shells to use this with.

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Reviewer:

jackie0h

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Studio City, California, USA

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Reviewed: Mar. 22, 2009

I really like this recipe. I also used olive oil in place of vegetable oil. It is definitely better than the recipe I had been using.

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Paulywog

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 30, 2008

Delicious! This recipe is great for a first time sauce maker. My Italian sorority sisters gave their seal of approval.

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Sarah Ann

Cooking Level: Intermediate

Home Town: Elizabeth, New Jersey, USA

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Reviewed: Nov. 11, 2008

This was really easy to throw together and tasted great. I sauteed the garlic with the onion and added basil, oregano and a pinch of sugar. I also used 1/2 c. wine instead of some of the water.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 22, 2008

Exactly what I was looking for.

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Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Oct. 21, 2008

Like the others, I used olive oil instead of vegetable oil, and I also added a tablespoon of sugar to cut the acidity. I added small, uncooked pieces of stew beef, and some uncooked meatballs that I threw together. I put the heat on extra low and let it cook for about 4 hours. The sauce was great. I think adding uncooked beef or sausage gives it an extra good flavor.

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Mrs. G

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: May 21, 2008

After trying so many recipes I found great luck with this one. Light and delicious...thanks

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Reviewer:

sabrina

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Reviewed: Apr. 12, 2008

This is the best tomato sauce I have ever tasted! It is very rich and tasty. For a more authentic taste, I added 3 tablespoons of balsamic vinegar and used olive oil as well. It was lovely.

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Reviewer:

mduval

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Reviewed: Mar. 8, 2008

used on top of meatballs and pasta with grated cheese and it was lovely

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Reviewer:

drees01

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

This sauce never fails. I do it almost every week and it is amazing how consistently good it remains. Follow the exact recipe with the same quantities and you are up to a very simple yet very delicious sauce. It is even better than what you usually get served in restaurants.

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NiG

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Reviewed: Jan. 4, 2008

I used extra virgin olive oil instead of vegetable oil. I also saute minced garlic, celery, onion and carrots in oil before adding the rest of the ingredients. I alway add a bay leaf while simmering (don't forget to remove before serving)! I use this sauce at least once a week. Somtimes I double the recipe and freeze what is left for the next dish.

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 3, 2008

Very easy and tasty. I added fresh garlic and red pepper flakes for a little more kick.

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Reviewer:

Cori

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 24, 2007

An excellent recipe, very easy to make and absolutely exquisite! We used extra virgin olive oil instead of the vegetable oil. Thanks for the great recipe!

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Reviewer:

Libby

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2007

I enjoyed this, but my boyfriend found it to be a bit bitter, so I added some sugar.

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Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 28, 2007

Wonderful recipe to make and then freeze for use in the winter. I make several batches and after thawed and heating, add cooked sausage, mushrooms, etc. Vegetable stands will usually sell you their seconds(some bruises on them) at a cheap price and work perfectly for the sauce. I also add salt and pepper, oregano and thyme after the first two hours. Also, a tsp of sugar.

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