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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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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doughok

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 31, 2007

not for nothing but "the real thing" would be using the fresh grown roma tomatoes in my back yard. now you've got the real thing.

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Reviewer:

i never measure

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2007

Very easy to make. Instead of vegetable oil, I used olive oil. I also had to add sugar to cut down on the acidity. Next time I'm going to add peppers and parsley for a change. Thanks for the receipe!

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Angel1234

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Reviewed: May 20, 2007

Very good sauce, and easy. I used Olive Oil instead, added basil and thyme to taste, and some crushed red pepper!!

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JeannieMac

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

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Reviewed: May 15, 2007

Just missing some mushrooms (I love them) but still perfect - what I was looking for!

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Tea

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Reviewed: Feb. 27, 2007

I make this sauce quite similar. The difference in mine is I use extra virgin olive oil,I'm guessing about 1/2 tablespoon of oregano, and I use a bay leaf instead of basil leaves. I also cut 2 carrots cut in half and just throw them in the sauce. That cuts down on the acidity without having to add sugar and then you can easily remove them. Sometimes we throw in a hot red pepper to give it some heat. This sauce is the traditional sauce my mom and sisters have cooked for years that we've all carried on from my Nonna and we're all Italian. Thanks for this one.

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Prendila

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

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Reviewed: Jan. 21, 2007

I may just be spoiled by dining out and/or commercial sauces, but this recipe didn't do much for me. I used virgin olive oil, Tspn sugar, fresh crushed roma tomatos, fresh basil leaves(cut up), 1.75 water, white onion, fresh ground pepper, & salt substitute. Even adding parm cheese & italian seasoning only improved it some. But, as others have said, its EASY to make.

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casey

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Reviewed: Dec. 14, 2006

Taste great and very easy to prepare

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PARTYPLANNER

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Reviewed: Nov. 25, 2006

Couldn't be much simpler to make and tastes fresh and delicious. It is very like the sauce my late Italian mother in law used to make and she was a fantastic cook.

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Maria

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Reviewed: Oct. 24, 2006

Very good. I agree it does need a bit of sugar. I felt I needed to remove the basil and garlic. Next time I'll finely chop them and leave them in. I will take the last reviewer's advice and use more basil next time.

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Jennifer

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Reviewed: Sep. 27, 2006

Very close to authentic Italian sauce, but you need to add lots of fresh basil and use ONLY olive oil. A tiny bit of sugar is needed to cut down the acidity.

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LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Sep. 1, 2006

Great little sauce, used seasoning salt.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: May 7, 2006

Turned out great with just the right amount of spice. I added less water for a thicker sauce. A definate keeper.

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Sarah S

Cooking Level: Intermediate

Home Town: Coronach, Saskatchewan, Canada

Living In: Ljugarn, Gotlands, Sweden

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Reviewed: Sep. 19, 2005

I used tomato sauce instead of crushed tomatoes. The sauce is a little tangy but if you are using it with a very cheesy dish that is fine. I added more pepper to tone down the tanginess.

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srmcin

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Sep. 16, 2005

I used a 2 cans of paste because I doubled the recipe. Great sauce! I also added two tbs of sugar

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orbit04

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Reviewed: Jul. 6, 2005

Great recipe! I added some sugar to cut some of the acidity and a little crushed red pepper along with a few more herbs. This was one of those "CAN I HAVE EXTRA BREAD PLEASE" sauces!

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INJUNCHEF

Cooking Level: Expert

Home Town: Pomfret, Maryland, USA

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Reviewed: Nov. 11, 2004

This sauce was very good! The only substitution that I made was olive oil instead of vegetable oil.

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WINEANDCHEESE

Cooking Level: Intermediate

Living In: Glen Ellyn, Illinois, USA

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Reviewed: Jul. 29, 2003

I hate to give this a 3, but I can't say if it was really good or not because I used this in a recipe which was disgusting. But it was easy.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2003

Easy to make and a nice basic tomato sauce. The flavor was really nice, although I used dried basil and did add about 1/4 cup grated parmesan cheese. Also, used extra virgin olive oil instead of vegetable oil...better flavor. The only thing I would change next time is to add a little less water because I prefer a slightly thicker sauce. All in all, really good!

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