Reviewed: Jul. 30, 2007

I'm always looking for recipes that use tomatoes without a ton of cheese. This recipe was flavorful and easy. (You can easily cut the amount of oil in half though...) I loved the idea of pan roasting dried herbs...great! We added chicken and used roasted garlic instead of 'regular'. The recipe omits when the sugar should be added but I figured it would be with the tomato sauce - which we used a 14 oz. can (more than the recipe calls for, but worked out well)- of diced tomatoes after a few pulses in the food processor. Using half/half instead of heavy cream was fine too. Definitely adding to our list of menu favorites!

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Mrs D

Cooking Level: Intermediate

Home Town: Three Lakes, Wisconsin, USA

Living In: Taylors, South Carolina, USA

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Reviewed: Feb. 18, 2007

A friend of mine and I made it for our husbands and we all loved it. We followed the recipe almost exactly; we didn't use the chicken boullion because we were making it vegetarian and we didn't measure the wine so it was probably a little less than what was called for. But it turned out perfect and thickened up very well. We boiled it for a couple minutes after adding the cream so maybe that helped thicken it up. Great recipe!

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janeal

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Reviewed: Jan. 21, 2007

As per other reviewers, decreased the oil to 3 tbsp and omitted the red pepper flakes. My husband added the pepper flakes at the end. We also served with pieces of cooked turkey bacon and grated parmesan cheese. Also boiled the wine and the tomato sauce together to lighten the taste of the wine and because I am pregnant. Next time will decrease the sugar by half (this was way to sweet for us) and will use 4 cloves of garlic instead of 3. Will make again. Thanks for the good recipe.

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pepm

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Reviewed: Oct. 25, 2006

Loved this recipe. It was easy to make, quickly made and tasted wonderful. I didn't have any white wine on hand so I did without it. I was really impressed.

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meghan.tarsitano

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Reviewed: Oct. 18, 2006

This is a family hit! I have made this recipe several times, using it as a sauce over lobster ravioli. My only recommendation is to add good quality wine before the tomato sauce, bringing it to a boil to evaporate off the strong alcohol flavor. It will also help to thicken the sauce.

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SHARONPA

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Reviewed: Oct. 18, 2006

Excellent! I used red peppers instead of green, and added some leftover rotisserie chicken I had. I am not a cook by any means, but even I could make this. My husband loved the sauce too. He wants it on every meal now.

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NICOPONY

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Reviewed: Aug. 16, 2006

I used fresh herbs left out the sugar and chicken bouillon as I needed it to be vegetarian. I used it on tortellini as suggested. Everybody loved it so much they were using bread to mop the last bit off their plate. Will make again. Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jul. 24, 2006

This was really good. I omitted the thyme because we don't like it and substituted water for the wine. Next time I will omit or reduce the amount of red pepper flakes. I found it spicy, but my husband loved it. We decided to compromise for next time and he can sprinkle the flakes on at the table. I served with breaded veal cutlets.

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lovinmymixer

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Reviewed: May 29, 2006

taste was great but mine turned out on the runny side after adding cream and wine.

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SaraJane

Cooking Level: Expert

Home Town: Harpursville, New York, USA

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Reviewed: May 28, 2006

Good sauce recipe but I still like Rick's Vodka Sauce better. Still nice though.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 19, 2006

This was really good. I used fresh herbs [obviously] a bit more and just infused the o.oil with them. I also had some time so I made my own tomato sauce. I would recommend that to anyone who has the TIME! Then cooked down the t. sauce so it wasn't too runny! I also cut the sugar down to a pinch, just used as a flavour enhancer. ENJOY!!

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Apr. 16, 2006

This is a great recipe! You should try it :)

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Nichole

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Reviewed: Mar. 18, 2006

This was such a yummy sauce to use with pasta. It was creamy and full of flavor. My husband loved it he took leftovers to lunch the next day and bragged to everyone that I made it. Definetely a favorite.

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Dawn

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 29, 2005

Did not like this recipe -- was looking for a more subtle/delicate flavor and just felt this recipe was too strong for an authentic rose sauce. Tasted more like a pungent vodka-type sauce.

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VJD

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Reviewed: Dec. 13, 2005

This was a great sauce. My husband loved it and it's hard to get a reaction out of him. The only thing I would do differently next time is use fresh onion...I used dried. I also didn't use the wine. Yum!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Oct. 29, 2005

Very good, just make sure you use the heavy cream and not milk b/c it nevers thickens with milk.

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APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: May 30, 2005

Love this recipe. I reduce the whipping cream to half and then add milk to substitute, for lower fat option. It still turns out great, but not as good as the full fat version. I also use red pepper instead of green pepper.

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MY2ROTTIES

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Reviewed: Jan. 20, 2005

Awesome! did it w/grilled chicken select a decent wine. that can make or break the sauce. We did cut back almost 1/2 on the liquids after our 2nd try and on other trys when time allowed, just let time help us to the desired liquidity.

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Mr. Reardon

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Mar. 30, 2004

Everyone in my family really liked this, including all 4 kids (some of whom are PICKY). Husband commented several times how much he liked the sauce. Followed recipe pretty closely, although I did leave out the pepper and bouillion. Delicious!

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HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 1, 2003

it was pretty good, i added about half a cup of parm. cheese towards the end and had to thicken it quite a bit. but flavor was pretty good

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SMILEJENNA

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Hillsboro, Oregon, USA

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Sauce Rosee

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