The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 24, 2009
Excellent simple, fresh sauce! I needed a bit more than the recipe made, so I used about 10 plum tomatoes, and chopped about 15-20 leaves of fresh basil. Also, I avoid sugar like the plague, so I add a pinch of ground cloves to counteract the acidity of the tomatoes, a trick told to me by my Italian neighbor. Made a really yummy marinara!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 14, 2008
I make this whenever I have leftover tomatoes, or tomatoes I've frozen for future use. It's simple, easy and very tasty. Depending on the sweetness of the tomatoes I omit the sugar.
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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 18, 2008
The key to making this sauce is the simmering time. As stated, 45 minutes need to pass before serving the sauce. Cooking uncovered is a must! If you have tomatoes from your garden this sauce will highlight the sweetness of them. Wonderful sauce! The only recommendation I have is to make extra! ;) I've added zucchini and it rocked. Thanks for the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 5, 2008
I thought this turned out pretty good. I made it with some tomatoes that were given to me from a friends garden. I had 1 3/4 lb of tomatoes. I like sweet/garlicky sauces so i added extra garlic and sugar. instead of 1t of sugar i added 1 1/2 T of white sugar and 1/2 T brown sugar. I also added the can of tomato paste as well as 1/4t of beef bouillon. i would have used beef broth instead of water but i didn't have any. I also used about 1/2t dried basil instead of the fresh. it turned out pretty good but didn't fulfill everything i was looking for in a sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 24, 2008
LOVED IT!!! And I couldn't even follow the recipe right - had no tomatoes, so used 1 can tomato paste, no fresh basil, so used 1 tsp dried basil, no fresh garlic, so 1/4 tsp powdered, 1/2 c. water and salt & pepper to taste. Still....turned very YUMMY! Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 6, 2007
Delicious! My husband -who doesn't like tomato sauces that much -loved it. I added a hot pepper in to the sauce (because I love a little kick) and ended up actually serving it over pasta. I will definitly make it again.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 12, 2007
This recipe was absolutely delicious. I too added one can of tomato paste just to give it some extra thickness for dipping. That was a great suggestion!! I will for sure make this recipe again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 12, 2007
Simmer uncovered to evaporate the water, but keep a close eye on it
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Cooking Level: Expert

Living In: Greeley, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 30, 2004
I have used this recipe over and over again. My daughter has a food day at school and we make it and send with a loaf of french bread. I've also served it with shrimp and pasta. Many other possibilities also!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 22, 2004
I omitted the water, and added a small can of tomato paste... I also doubled the recipe, and had to double the sugar--excellent! We had it with toasted raviloi.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 21, 2003
After it was done cooking I drained the extra water and added 10oz. tomato paste and cooked it an extra 10 minutes. It was the best marinara sauce I've ever had!
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 23, 2001
This is an excellent marinara sauce. As with any marinara sauce, it is thinner, but not "watery" as one of the reviews read. This is excellent served as a dipping sauce with foccacia bread. Thanks Jackie for creating this sauce!
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Cooking Level: Professional

Home Town: Bessemer, Alabama, USA
Living In: Helena, Alabama, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 24, 2000
The taste was good, but the dip was too watery. Maybe I did not do something quite right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 27, 2000
I needed a sauce for my homemade mozzarella sticks and found this to be easy and very complimenting to my appetizer. Very fresh too!
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