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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6 users found this review helpful

Reviewer:

KelseyForde

Reviewed: Sep. 12, 2007

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

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7 users found this review helpful

Reviewer:

Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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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17 users found this review helpful

Reviewer:

mom2thekims

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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5 users found this review helpful

Reviewer:

CHORT1313

Cooking Level: Intermediate

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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28 users found this review helpful

Reviewer:

CHELSEASKINGIRL

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Seattle, Washington, USA

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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3 users found this review helpful