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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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Reviewer:

Reni

	Cooking Level: Expert
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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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Raven


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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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SHTTRBUGIN

	Cooking Level: Intermediate
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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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dramaqueenjs


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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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KelseyForde


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Reviewed: Sep. 12, 2007

Simmer uncovered to evaporate the water, but keep a close eye on it

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Reviewer:

Honey

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Greeley, Colorado, USA
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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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Reviewer:

PKPAMCHEF


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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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CHORT1313

	Cooking Level: Intermediate
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Reviewed: Dec. 29, 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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CHELSEASKINGIRL

	Cooking Level: Expert Home Town: Wilmington, North Carolina, USA Living In: Orlando, Florida, USA
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Reviewed: Aug. 16, 2003

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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Reviewer:

NERCH


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Reviewed: Mar. 10, 2003

The taste was good, but the dip was too watery. Maybe I did not do something quite right.

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PRAISETHELORD


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Reviewed: Mar. 10, 2003

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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Reviewer:

JONSMOM96

	Cooking Level: Professional Home Town: Bessemer, Alabama, USA Living In: Helena, Alabama, USA
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