Reviewed: Sep. 23, 2009

Used sauteed onions, one tsp light brown sugar because that's what I had, and half the capers. excellent! I will be adding quorn "meat" for sloppy joes next time.

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kristyg

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Reviewed: Aug. 26, 2009

Used recipe to can 3 1/2 lbs of tomatoes. I added 2 cans of tomato sauce to make 3 quarts. Also, I pureed the capers before including in the sauce. Its a unique taste especially with the capers.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 24, 2009

I added a couple shots of red wine to cut down the bitterness... the sugar didn't seem to be enough. Good basic sauce with lots of room to doctor up the spices to your liking!

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EGRACE1

Cooking Level: Expert

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Reviewed: Aug. 14, 2009

This was my very first foray into making my own spaghetti sauce and it was super easy. I followed the recipe, w/the exception of leaving out the capers and upping the spices just a touch. This is a great base sauce you can doctor many ways to get to your liking. I like it as is; we ate it w/home made meatballs on meatball sandwiches and we were happy campers. Literally. ;) TY for a great recipe!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

I loved this. I did increase the sugar since I like a sweeter sauce, and I increased the oregano and basil a lot. I make this in huge batches and keep it in the refrigerator for spaghetti, pizza, and on heavily toasted, thick slices of homemade whole wheat bread, with Parmesan cheese sprinkled on top--that's our favorite.

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RENA

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 31, 2009

Very good and flavorful. I cooked mine in the crock pot. The only change I made was to reduce the sugar to just a dash; I could still taste the sugar even with just a little bit in, so I can't imagine how sugary it would be if it were two whole teaspoons.

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KKH3

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Reviewed: Jan. 16, 2009

At first, I was thinking this recipe would be too tomato-y, but it came out delicious, much better than sauce in a jar/can and didn't take too long to put together. I didn't have crushed tomatoes, so I put a can of chopped tomatoes in our "Ultimate Chopper" for 3 seconds and it came out fine. We had with frozen turkey meatballs. Next time I will try with fresh herbs. Thanks for the recipe!

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IRELANDMEALS

Cooking Level: Intermediate

Home Town: Monrovia, California, USA

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Reviewed: Jan. 11, 2009

I love this recipe! So easy to prepare and I make extra so I can freeze it for another day. I added extra garlic, some finely chopped white onion and simmered the sauce for 2-3hrs.

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COPS_WIFE

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

Living In: Georgetown, Ontario, Canada

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Reviewed: Oct. 27, 2008

This was great, although I tweaked it a bit. I sauteed an onion and a package of sliced mushrooms and then tossed in the garlic. Then I added a cup of red wine and cooked that down, then followed the recipe as is. It was a little watery after an hour, so I probably simmered it an additional 30-40 min.

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Colleen

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Reviewed: Oct. 17, 2008

This is WONDERFUL!! Will make this again and again. Wouldn't change a thing.

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worke

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

I was so worried about this sauce because it started out watery, however I let it simmer for 45 min with regular stirrings and it was rockstar by the end! Was also a little worried about the capers but again was so glad I went with my instincts. My boyfriend and I agree it's 10X better then any jarred sauce. I did add onion and extra garlic and just eyeballed the seasonings as I added them, I also realized I didn't have any diced tomatoes so I just went on without them but it was great!! I am so glad I found this recipe because I always feel like when I get done with my spaghetti there is water instead of sauce left on my plate and this sauce definitely solved this problem. I will say you have to let it simmer for at least 45 min but it is great! Will use it again for sure!

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Mstanzel

Cooking Level: Beginning

Home Town: Edgewood, Washington, USA

Living In: Federal Way, Washington, USA

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Reviewed: Aug. 23, 2008

Quick and easy! Yummy! This is staying is my recipe box! Thanks!

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Katrina

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Reviewed: Jul. 10, 2008

This was a hit with the family. Did make a few changes: chopped onions sauteed til clear, fresh garlic, no capers and added raw extra lean ground beef to the simmering sauce to make it thicker and meaty;be sure to simmer sauce so the meat will cook through.

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SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 29, 2008

Excellent sauce! The best I've ever made! I did add the frozen meatballs to the sauce. Very easy and had a great consistency. My whole family loved it!

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DARENDA

Cooking Level: Intermediate

Living In: Pocahontas, Arkansas, USA

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Reviewed: May 27, 2008

I thought this was good but would not use it in my regular rotation. I did like that it had a bit of kick to it from the red pepper flakes. I used 2 cans of crushed tomatoes instead of the diced as we don't like chunks of tomato. I whizzed it up in the food processor after it had simmered too to make it less chunky. Didn't use the capers as I didn't have any.

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Kristal

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 9, 2008

I've tried many marinara sauces. This is definately the best! Especially good with lasange.

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kath56

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Reviewed: Mar. 7, 2008

Excellent! My kids 3 and 5 loved it with the capers but I only add the red peppers to my personal serving. I love the chunks but I make a double batch and puree some for pizza sauce, yum!! I haven't made a sauce so quick where you don't have to first sautee onions and garlic, I love how you just open cans and crush some garlic. I use any combination of tomatoes I have, whole roma, crushed, etc then chop up a bit if using the whole tomato later. Very good in a bowl eaten with a hearty crusty bread and parm cheese sprinkled on it- you don't even need the noodles to enjoy it! Thanks for the excellent recipe!

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healthymom3

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Reviewed: Jan. 31, 2008

Very good sauce, and easy to make. It's just a little bit spicy and the capers make it feel like you're at a fancy restaurant. Great recipe!

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Cheryl

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

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Reviewed: Dec. 11, 2007

This was very good. I simmered mine in the crock pot for 4 hours on low. The only thing I didn't add was the capers. My family really enjoyed this.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 4, 2007

I added two cans of tomato sauce and didn't use any crushed/diced tomatoes, since I have picky eaters who don't like chunks. I also added an extra teaspoon of sugar to the mix, to take away the extra "tang." Not bad, for a first try.

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