Reviewed: May 2, 2010

This was wonderful and used pantry staples, which was great. I did saute an onion in evoo first and added garlic to that then everything else. The crushed tomatoes I had on hand were Italian style and I also added some dried basil. After tasting I added one more Tbsp of sugar. Thanks for sharing! With these changes, definitely a five-star and a keeper!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Apr. 27, 2010

We really liked this sauce. I cooked it in the crock pot for 8 hours on low with meatballs and it turned out just right. It is even better the next day.

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Reviewer:

Becky

Cooking Level: Intermediate

Reviewed: Apr. 22, 2010

I made this as written, but after testing it, made several adjustments. I had to add several more tsp of sugar to cut the acidity, so if I made this again, I would leave out the vinegar. I also added quite a bit more oregano and added in basil. The amount of oregano that initially went in could not be detected at all. I'm sure the flavor was probably very different when it was made with great grandmother's home grown and home canned tomatoe's, not to mention homegrown fresh herbs :D

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 1, 2010

I thought I might have finally found the perfect Marinara sauce. I will continue my search. I thought this was easy to make, but it was lacking in spice. I didn't mind the vinegar I minded the sugar. It was very sweet and a little to sweet for my taste. Thanks for sharing.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Mar. 18, 2010

Really loved this. I let it simmer about an hour and it got nice and chunky. I also added ground chicken.

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Reviewer:

Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Feb. 22, 2010

I made this pretty much exactly as written and it was delicious! I probably added a bit more garlic and my "pinch" of red pepper was 1/4 teaspoon. It had a unique flavor with a slight kick. Very good! I don't know why some are suggesting using less vinegar. I thought it was perfect.

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Reviewer:

TaraKD

Living In: Murphy, Texas, USA

Reviewed: Feb. 20, 2010

This was a good recipe, though next time I'm definitely going to cut back on the vinegar next time. It was a little acidic for us. I added some more seasoning because it was a bit bland (well... a bit tomatoey) and it needed some kick. This was so good and it made a lot.. much more economical than that jarred stuff. I didn't think it was really all hat thick, so I added some parmesan toward the end. I may just get the bigger can of paste next time or cut one tomato sauce can out. We'll definitely be keeping this one.

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Reviewer:

aleasa

Cooking Level: Intermediate

Home Town: Foster City, California, USA

Living In: Oceanside, California, USA

Reviewed: Feb. 17, 2010

This has become our new family spaghetti sauce. No more sauce from the bottle for us! It is so easy and so tasty. First time we made it we followed the recipe, after that we made substitutions and changes. My kids didn't like the red pepper flakes so we leave that out now. Sometimes we make it as a meat sauce sometimes we load it up with veggies. Sometimes we thin it out with a little water and use for making overnight lasagana. This one is great!

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Lisa S-R

Reviewed: Jan. 18, 2010

I wanted something that tasted and smelled good cooking.I made this last week in the cold spell and it did the trick.It was thick and spicy plus all the ingredients were tn the house

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