Reviewed: Oct. 2, 2011

I made some of this recipe and canned it, very tasty. A tip I learned is to chop up the tomatoes and let them sit in a colander or big pot overnight or at least a few hours. The juice will seperate from the toms. The juice will then seperte like fat from stock. The top will be a bright red tomato sauce, the bottom is tomato water. Use the top sauce to cook the toms and discard the water or use it to cook rice, add to soup, make bread. It will last in the firidge for several days. The toms will cook down and thicken in half the time and less chance of scorching the pot

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Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

This was a most delicious dish. I devided the recipe in half since I was only cooking for my husband and myself. I used our home grown tomatoes and cilantro instead of basil. Added a pinch of salt and a couple shakes of our home grown dried serrano peppers. Deleted the sugar altogether because our tomatoes which are Early Girls have enough of their own sugar. Yummy, we had this dish with stuffed peppers, corn on the cob and sauted mushrooms. Go for it please. We both gave this dish an A++. Will make again, and again. Next time I'll try it with basil, but love my cilantro.

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Reviewer:

Retired

Reviewed: Aug. 15, 2011

Made this recipe from about 40 roma tomatoes that a friend gave me. Instead of cooking this with celery and onion, I roasted the tomatoes at 300 for about 1 hour, just drizzled some olive oil, garlic and one medium sized green pepper. I put the entire mixture into my crock pot on low for about 4 hours; I added about 2 tbls of tomato paste. The sauce thickened nicely and my husband asked me if I would make some meat sauce out of it. I browned an onion and about 1 cup of sliced portabello mushrooms in olive oil; I also browned 1 lb. of ground buffalo meat and seasoned with a small amount of salt and ground black pepper and 2 tbls of Agave. My husband has some health issues and I can't use salt and sugar, so I substitute all the time. I've used buffalo many times before and it has a sweeter flavor than beef and is also much healthier. It has a better texture than ground turkey. I moved the tomato mixture from the crock pot to the big stew pot on the top of the stove and warmed them up for about 20 minutes. Served it over penne and made steamed broccoli as a side dish. We loved our dinner and I have two more frozen. It was a good recipe and I appreciate it.

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Reviewer:

Helene

Cooking Level: Expert

Reviewed: Aug. 4, 2011

Just made this with lots of tomatoes from my garden. Only didn't add peppers, but did add garlic. Excellent!! I canned it after. And it was liquidy (of course, because the tomatoes were fresh!) so I just spooned it out. Thanks for the recipe!

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Reviewer:

GAYLEMK

Reviewed: Aug. 3, 2011

I got this recipe from a church cookbook years ago and love it. I don't use the basil, but do add 1/2 tsp salt. We use the tomatoes as marinara, or as a side dish. Great for canning.

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Reviewer:

Nancy

Reviewed: Jul. 15, 2011

in my family we cook it all the time, we skip the basil and add garlic, fry the garlic in a little oil before the add other ingredients, we use it as pasta topping along with some cheese, add to eggs, or for a quick pizza top it on a slice of bread and add cheese and all you want on top and microwave it, its great on everything, you can also make it in small amounts using left over tomatoes.

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Reviewer:

Shireengool

Cooking Level: Intermediate

Reviewed: Jul. 14, 2011

Thanks for sharing such a healthy recipe. simple and tasteful. Is great served on toasted bread better known as bruschetta

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Reviewer:

greenfairy

Reviewed: Jun. 30, 2011

Great recipe! Thanks. I had a large box of tomatoes, all ripe, to use up. Wasn't in the mood for a pasta sauce but knew I had to do something to cook them down before they went bad. This fit the bill. I omitted the green bell pepper (didn't have one). I used fresh-frozen basil instead of dried. Served over rice and beans. Recommended.

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Reviewer:

Diane442

Cooking Level: Intermediate

Reviewed: Feb. 12, 2011

We had an ton of tomatoes this summer & I used this recipe to can some. I made 30 pints & we are now so enjoying our summer harvest. Thank you for the easy & very tasty recipe.

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