Reviewed: Jan. 28, 2008

Not good, the spinach, carrots, and mushrooms are a good idea however the recipe calls for too much tomato paste and not enough crushed tomatoes. There was too much cracked red pepper and not enough garlic. My mouth was on fire, next time I will try my own measurements with the ingredients.

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Sheena

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Reviewed: Jan. 6, 2008

This is a great recipe BUT I think there has to be a misprint ... 2 1/2 TABLEspoons of red pepper flakes?? I only used 1 1/4 and our mouths were on fire...I will definitely try it again BUT with maybe 1/2 TSP of red pepper flakes so the flavor of the other ingredients have a chance to come out more ! ! !

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LynMari1946

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Dayton, Nevada, USA

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Reviewed: Dec. 20, 2007

Deliciouso...As a new slow cooker user vegetarian single guy this is a great recipe. Nice and chunky and fresh when you use fresh ingredients. Highly recommended.

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napahillbilly

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Reviewed: Oct. 11, 2006

This was very disappointing. When following the recipe exact, it was incredibly too salty. I had to add an extra can of diced tomatoes and 2 cans of tomato sauce and it still was unsucessful. We also added 3/4 cup sugar to attempt to kill the over powering crushed red pepper. I had higher expectations, but this time this recipe wasn't for me. Bummer!

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Kati Foster

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Reviewed: Sep. 18, 2006

This was a great sauce that I will definitely be making again. I reduced the salt, oregano, and basil to 1 tbsp; the red pepper to 1/2 tbsp; and the tomato paste to 1 (12-oz) can. It was very thick in my slow cooker and I had to add a little water. I used this in place of the tomato sauce in the Tofu Parmigiana recipe on this website and also served it over penne pasta on the side. My husband and I were disappointed when we ran out of leftovers the next day.

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EMILY052005

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Feb. 2, 2006

this recipe is decent for a shopping list. the first time i followed the recipe exactly, but the onions and garlic never broke down and melded with the other flavors. the second time I sauteed the onions and garlic in the olive oil, adding the herbs and spices one minute before removing from heat. i also added some chicken broth to thin it down and some sugar to calm the acidity of the store-brand tomato paste i bought. the result was delicious! three star recipe, five star results.

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sandstra

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Reviewed: May 25, 2004

A great recipe for the slow cooker. After reading some of the reviews, I too decided to cut down on the herbs. Instead of using tablespoons, I used teaspoon measurements. It was awesome and went well with the gnocchi that I used. I think you need a heavy pasta to go with this sauce which turns out quite thick. I may even scale down the amount of tomato paste the next time around.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: May 12, 2004

Great recipe. I altered the spices to fit our own preferences and added a very tiny pinch of cinnamon. DH, who hates spinach, loved it but our boys who aren't normally finicky didn't care much for it and they normally love spicy things.

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DZHOPE

Cooking Level: Expert

Home Town: Munford, Alabama, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 21, 2004

Great, very spicy though. I used 1 12 T of salt, oregano and basil and only 2 T of crushed red pepper. It was too spicy for my son but it made exellent chicken parmesan.

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BLUELOBSTER1

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Reviewed: Sep. 20, 2002

Terrible, the over powering oregano flavor made it impossible for us to eat this sauce. Annette Jensen- Canada

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ANNETTE JENSEN

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Reviewed: May 29, 2002

Excellent and super easy. I added too much red crushed pepper, but I love spicy food anyway. Thanks for a great recipe!

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Carrie

Home Town: New York, New York, USA

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Reviewed: Feb. 7, 2002

This sauce was really good! I added chopped green pepper, more mushrooms and tomato juice. Next time I will use less spinach and less crushed red pepper; it was a little too spicy!!

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RAGANCROY

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Reviewed: Dec. 4, 2001

What a good recipe! I did cut the amounts of salt, pepper and garlic in half. I layered it with lasagna noodles and cheese - the "hot spinach lasagna" was a hit.

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