Reviewed: Oct. 10, 2009

Loved this sauce! I used a large can of tomatoes & pureed them with all the ingredients! I will never buy store bought sauce again!

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pleasenthankyou

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Reviewed: Sep. 14, 2009

I used about 1/3-1/2 off all the spices because I used dried spices. Tasty with a slight hint of cinnamon. Pizzaria-style sauce.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 30, 2009

This was good, but not wonderful. Not exactly the kind of pizza sauce I wanted. I did love the idea that it was made from scratch though.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

MMMMMMM! This is so good I could eat it out of the bowl. I used fresh tomatoes and basil from my garden. I didn't add any sugar because my tomatoes were very sweet. I also didn't add any cinnamon because I thought it sounded a little wierd for pizza sauce.

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S. Orlando

Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Jul. 14, 2009

This is a great sauce. I usually cook it a little to help the dry herbs soften and flavors to mix well.

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SHEEEZZ

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Reviewed: Apr. 1, 2009

What a great, fresh sauce! My man dipped his finger in and said it was amazing and that I should make it this way all the time now. And it was so easy :) I subbed dry basil for fresh but used a little more fresh parsley; this will be a great recipe to play around with to create different flavors! Thanks for a great recipe-

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 28, 2009

4.5 stars, sauted onion and green pepper first, added 12 oz can of tomato sauce, and a little sugar to other ingredients.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 27, 2009

this was very good. i was looking for a recipe that called for fresh tomatoes. since i was using roma tomatoes i had to use 4 of them. i did add a 6oz can of tomato paste as others suggested.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 18, 2009

Very good and the kids loved it. I think using tomatoes is key getting a fresh taste to the sauce. I added an 8oz can of tomato paste to thicken and doubled the sugar. Store bought crust, shredded mozzarella mixed with grated parmesan and you're ready to bake in 15 minutes. In the oven at 425 degrees for 10-12 minutes.

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RMT

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Reviewed: Oct. 12, 2008

We enjoyed this sauce. I made it as directed, but added a bit of tomato paste to thicken, and a little extra sugar. It made enough for one pizza. I enjoyed knowing that the sauce was homemade with tomatoes from my garden. It was fresh tasting and very quick in the food processor.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Oct. 11, 2008

I thought the flavour of this sauce was really nice, but more of a pasta sauce than a pizza sauce. Might make again for pasta night.

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Blackbird

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

VERY TASTY!...but I accidently put in the wrong herb! I didn't know it until hubby said how GREAT the sauce tasted, and not to buy jarred sauce anymore. Told him I went and picked the basil out of *his* garden. I told him where I got the herb and he said I used MINT instead of BASIL!!! Guess it was a great mistake flavor-wise for my family. (See the mint in the photo) However, I will make this again with the basil to see if it truly is a 5* recipe!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 15, 2008

This was wonderful! I used a can of diced tomatoes and dried herbs. It was still five stars! It was a wonderful dipping sauce, then I pureed the leftovers for spaghetti sauce. It was great, though I think a little better for pizza than spaghetti. My only advice is that it was a tad salty -- likely because of the canned rather than fresh tomatoes. If I don't have fresh on hand next time, I'll just salt to taste at the end. Thanks! This recipe was so easy and just what I've been looking for for years!!

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Nettie's Sister

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Reviewed: Feb. 25, 2008

This turned out perfect in a pinch, I had all the pizza fixins and no sauce. The one reviewer said it was a bit runny, so I put it through a fine mesh strainer. LOVED IT! No more jared sauce!

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GIBarbie

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: York, Pennsylvania, USA

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Reviewed: Feb. 12, 2008

This is the first pizza sauce i ever tried with fresh tomatoes. I used Roma tomatoes and I did not have fresh spices so I used jars. I really like the consistency of this after I put it in the processor. The only thing I would change was the Cinnamon. I did not like the flavor of it in the sauce. Otherwise, it was great and I will make again.

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CHELLE73

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Reviewed: Feb. 3, 2008

I was a little worried about it at first. But as it sit a little while the flavor was great. everyone loved it

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Rene

Cooking Level: Expert

Home Town: Meriden, Connecticut, USA

Living In: New York, New York, USA

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Reviewed: Nov. 18, 2007

This was a really interesting sauce. I used tomato sauce, 8 oz. can. instead of the tomatoes. The cinnamon gave this an odd flavor at first bite, but it seemed to work after all. I wasn't sure whether I liked the cinnamon part of not, it was simply different. No one here commented on the sauce at all, so I suppose they liked it then. Easy to do and really fast too. No cooking time required. I had enough for 2 pizzas and still used only half the sauce. Thanks for sharing this I might make this one again.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 28, 2007

I love that this can be made totally from scratch, but it sort of had a huskier flavor thatn I expected. Maybe I added too much cinnamon, or that I used 1 TBS of Italian Seasoning instead of the tsp's of basil, parsley and oregano, since that's what I had on hand. I used my blender to make this, since I don't have a food proccesor. I liquified a little and then I pulsed it to break up the tomatoes, but still leave it chunky enough. To overcome the runniness that others talked about I sqeezed the juice out my tomatoes after cutting off the stems. It was an okay consistency once it baked, and I if my husband were homw when we ate it, I don't think he would have known the diiference. I will definately use this recipe again.

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Paula Taylor

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Reviewed: Aug. 6, 2007

This was a good recipe, but it was not for us. I will continue looking, but nice fresh flavors. Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jun. 17, 2007

GOOD SAUCE. I didn't have fresh basil though and I used a can of No Salt added tomatoes instead, which I drained somewhat. Thanks , I'll be using this recipe again. I think it will also be nice on pasta.

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