Reviewed: Sep. 12, 2009

Very good and easy.

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Redbird

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Aug. 19, 2009

Because I prefer fresh vegetables crispy, I sauteed the veggies instead of simmering them. I think that sautéing is a far better way to blend flavors and retain the freshness. I've tried the recipe both ways and there's no comparison between the two cooking methods.

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Michael

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Reviewed: Jun. 3, 2009

This was ok..It might have been better if I hadn't used the food processor and pureed everything which was suggested by another reviewer. I like a smooth texture for my sauce which is why I decided to take the other reviewer's suggestion. Being made this way the broccoli didn't taste right in this dish. I don't think I'll try making this again the way the recipe is written, sorry.

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Mama 03-06

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

This was wonderful! I have been looking for a vegetarian tomato sauce so I made this a little differently than what the instructions said. I roughly cut up the veggies and thoroughly pureed them. Combined everything and simmered for about 1 1/2 hours until it was the thickness of spaghetti sauce. I didn't add zucchini (because I didn't have any) and I left out the sugar. I added about 2 cups fresh grape tomatoes (pureed them too), 1 tsp basil, 1 tsp oregano, 1 tsp Italian seasonings, and two cans (11.5 oz) of V8 tomato juice (because I didn't have any tomato sauce). This tasted tomatoey enough and nobody could tell I had added any extra veggies. YUM!

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Scarborough Fair

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2008

Great recipe. I left out the broccoli because I didn't have any on hand and I added extra squash. Great for using up veggies. Everyone enjoyed this. Thanks for the recipe!

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LUCYFAN83

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Reviewed: Apr. 2, 2008

This sauce taste so homey and warm. I love it! And to me it needs all the ingredients. Once I forgot to add rosemary to the sauce, and I could definitely taste the difference.

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Shun

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Reviewed: Mar. 13, 2008

Loved it! Next time I'll double the sauce; we didn't have quite enough sauce for the 1 lb of pasta that was cooked. I could have done without the broccoli and perhaps added crushed red pepper, eggplant, mushrooms and/or more bell pepper. But overall a great recipe that incorporates lots of vegetables and is still very hearty and tasty. Once the vegetables are all chopped, it's a cinch to prepare, so you could easily prep all of the vegetables in advance then throw it all together in the evening for a great dinner.

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Reviewer:

ak808

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

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Reviewed: Feb. 14, 2008

This was so good and healthy, I used more diced tomatoes and forgot the broccoli, used fresh cilantro, parsley, garlic. Served over noodles. My four six foot plus meat loving sons and hubby loved it, didn't complain about no beef at all.

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Sherri

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

This is good. But It's pretty much marinara with veggies. Not complaining though. Using the rest tonight on stuffed shells (and I'm not a big leftover fan so that means it was good). The only thing that I'll do differently next time is use less peppers. They seem to overpower the other veggies. Still good though!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

This is a wonderful dish. Its really such a healthy dish and you can substitute your favorite veggies and it will still come out awesome. I love to make this for my vegetarian pot-luck dinners. Its always a hit! i like the spiral pasta or maybe bow-tie pasta with it.

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ALLEYCAT27

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Reviewed: Sep. 11, 2007

I thought I would serve a meatless meal once a week and this was the first recipe we tried. Very good flavor. I did use 2 cans of diced tomatoes and added the broccoli the last 10 minutes of cooking. Served it over thin spaghetti and some italian bread. Probably will serve it over penne pasta next time.

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Reviewer:

POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Aug. 18, 2007

This was delicious! I made this when we had a vegan family over and both the meat eaters and the vegans loved it. I served this with a salad, homemade herbed foccia, and finished with some vegan brownies.

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shayes

Home Town: Albuquerque, New Mexico, USA

Living In: Maunaloa, Hawaii, USA

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Reviewed: Jul. 19, 2007

Wow...Excellent. I could eat this sauce without the pasta.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jul. 17, 2007

Good recipe for an easy and very tasty meal. I did change a couple minor things to my liking.

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Reviewer:

adingman

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Reviewed: Jul. 10, 2007

This is a really great recipe. My 11 year old daughter loves it almost as much as I do. I often add a can of quartered artichoke hearts or some sliced up sun-dried tomatoes. I use my deli slicer for the veggies, which makes preparation quick.

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karessa

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Reviewed: Mar. 28, 2007

Great recipe! Quick, easy, and tasty. I definitely cooked the vegetables for less time than called for (total of about 25-30 minutes) and added the broccoli about 8 minutes before it was done. We prefer our vegetables to be lightly to moderately cooked. My husband and kids went back for seconds! Two kids rated it a 5, 3 of us rated it a 4, so really it's a 4++. :)

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AWORKINPROGRESS

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Reviewed: Jan. 7, 2007

I doubled the recipe for company, adding extra tomatoes as others suggested for a more tomato sauce texture--and it was great!. I cooked it in the crockpot on LO for 4.5 hours while we were at church, and when we came home it was perfect! A great recipe for adding more or less variety of vegetables too. I also used the leftover sauce to make pizza. The sauce is even better the next day!

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Reviewer:

Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 28, 2006

This recipe was fabulous! Super easy to make and full of flavor. I did add one extra clove or garlic and use organic diced tomatoes with garlic and basil. The veggies werer tender without being soggy. Went great with whole wheat pasta.

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Lisa C.

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Reviewed: Jul. 8, 2006

The only thing I changed in this recipe was add mushrooms. It was absolutely perfect. The leftovers were just as tasty. I will definitely make this again. Sprinkle with parmesan and chili flakes for some extra zing! Wow!

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: May 26, 2006

This was pretty tasty. I substituted some veggies for what I already had. I would have liked there to be more sauce with the vegetables and will either add more tomato sauce or water or both next time. I also grated parmesan cheese on the top which was a very yummy additional taste to the dish.

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