Reviewed: Nov. 5, 2009

This is a fantastic sauce! I made 8 quarts with my yellow and pink heirloom tomatoes from the garden this summer. Used the sauce in lasagna, and it was the best lasagna I've made. I won't "waste" the sauce on regular spaghetti now, but save it all for lasagna. I will definitely be making this again next year. The only change I made was to cook it on the stove-top for about 2 hours instead of using the slow cooker.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Oct. 11, 2009

I'm sure this recipe would be wonderful -just be sure to use FRESH tomatoes, NOT CANNED. Using canned tomatoes turned out just okay. 4 Stars because of the potential. Don't change the recipe.

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Mommyof4

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Firestone, Colorado, USA

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Reviewed: Oct. 4, 2009

5 star recipe! I had lots of tomatoes and I am not a canner so I was thrilled to find this recipe, as my family and I love Italian food. I made and froze several batches of this in the past two weeks. Some things I did differently: I cooked it on the stove and in 1/2 batches so I could use my Dutch oven. I kept all of the ingredients the same except I increased the amount of garlic. I blanched the tomatoes so I could remove the skin. While cooking I simmered for 2 hours with the lid on and then for another 2-3 hours uncovered until the consistency looked just right. I added the tomato paste during the last bit of cooking. My family loved this and all agreed that it was much, much better than jarred sauce. One big problem: we have already started to eat the sauce and I am sure it won't last long!

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CAROLEGABLE

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

LOVED it! Put so many of those excess tomatoes to good use. I did take the skins off first and threw them in the food processor first. Also added the paste pronto. Used roasted red peppers instead of green. Super!

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MamaLovesCookin'

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Reviewed: Sep. 22, 2009

I loved that this was a nice big batch! Uses up lots of tomatoes! I just ran mine thru the juicer and then used 16 cups of juice for the recipe. I also added the tomato paste, which added just the right amount of thickness and then canned it. I cut the amount of sugar, as I don't care for a sweet sauce, but that is just personal preference. Easy, tasty! Hubby said better than you get in a restaurant!

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hayday2

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Reviewed: Sep. 11, 2009

I had so many tomatoes from the garden I wanted to find an easy recipe to use them with. I found this and it is awesome!!! I usually don't change recipes but I don't like sweet sauce so I omitted the sugar and added mushrooms and italian saugage. This was so flavorful and easy to make.

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Ann S

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Reviewed: Sep. 3, 2009

Nice flavors. Kind of chunky, and after tasting it, decided to leave it and use as pizza sauce. Did not add the tomato paste. Thanks a lot, Stephanie

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Aug. 19, 2009

I loved this recipe. I also canned some of it. Fabulous.

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dgessner

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Reviewed: Aug. 9, 2009

Quick and easy (once you peel and chop the tomatoes). Loved being able to throw it in the slow cooker and forget about it! I chopped my tomatoes a bit big so I ended up using my blender to make some of it smooth and then mixed it with the chunky. I left out the bell pepper (didn't have it on hand). I used it later with the meatballs from "Italian Spaghetti Sauce with Meatballs" on this site and it was delicious! :) Will do again with my next load of tomatoes!

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Allison M.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Norwalk, California, USA

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Reviewed: Aug. 1, 2009

Thumbs up! What a fresh and tasty spaghetti sauce! Just finished my 2nd batch this week - we have tons of fresh tomatoes from the garden. I did not put it in the slow cooker - simmered in a large stock pot on the stove top. (use a splatter screen over it) Also, I peeled, de-seeded and drained the chopped tomatoes in a colander first and added the tomato paste along with all other ingredients. I didn't have green peppers, so used yellow, orange & red bell peppers. Also, I omitted the sugar. This is a winner!

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Mary L

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Reviewed: Jul. 30, 2009

Big hit here! And fun to make and even more fun to eat:)

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KHinson

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Reviewed: Jul. 24, 2009

I have made this several times over and decided I needed to put a review up. I live in china so getting 'canned' staples to make spaghetti sauce is hard. I was able to find tomato paste but never the stewed tomatoes that other recipes required. I am so happy to have found this one! My husband just loves it. It is easy to do and taste great. I do blanche the tomatoes slightly to peel them (just because I like it that way) and sometimes i have thrown in some ground pork/sometimes not. Either way works well. It freezes great and I love that I do it one time and it yields several meals worth for down the road. Thank you for this excellent recipe! You have done me a big favor over here :)

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Carolelaine

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Reviewed: May 18, 2009

Wonderful staple sauce. I blended mine in the food processor and added a touch more garlic. Also, I simmered it on the stove because my slow-cooker couldn't hold this large of a batch. I cheated and stirred in the tomato paste before transferring it to freezer bags. I'm not sure if it made any difference because it still freezes great and has a great texture. I'll keep this one on hand regularly.

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Auntie Tippy

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Reviewed: Apr. 30, 2009

As I was making this I didn't think I was going to like it, but it actually turned out to be really good. When I served it, I added some meatballs to beef it up a bit.

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jonesin2eatwell

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Mar. 25, 2009

I have a question. Why add the tomato paste when ready to use? Can't you freeze the entire recipe with the tomato paste? It sounds fabulous and I can't wait to try it. thank you

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goldenwookie

Cooking Level: Expert

Living In: Summerland, British Columbia, Canada

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Reviewed: Jan. 30, 2009

Awesome recipe. I love that I don't have to peel the tomatoes. So much less work than most of the recipes. I've added a couple of chopped eggplants as well. Adds some extra nutrition and you can barely tell it's there!

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T Lynn

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Reviewed: Jan. 24, 2009

This Spaghetti Sause is most amazing one

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Melanie

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 15, 2008

thanks for a practical, simple, and tasty way to use up all those garden tomatoes. I'll make this again next summer!

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ThanksgivingTwinsMom

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Reviewed: Dec. 2, 2008

I bought an outrageous amount of tomatoes at the local farmers market to make sauce, salsa, etc. This recipe was one of the few that called for the highest amount of fresh ingredients. I made this sauce a few months back for a fellow co-worker who was promoted; we had a "snack day". I made it with Turkey meatballs, enough for about 12-14 people. My husband took a small taste before I left home with it and was so impressed he was VERY disappointed to find out it wasn't for the family's supper that night. I went to work with a full crock-pot and it didn't last 2 hours....I had tried before to make my own sauce and never succeeded...the only person who made the best homemade sauce was my mother (in my opinion). This was pretty close, if not better. Sorry for not rating this before, but it certainly deserves some praise. I CANNOT wait to make it again!

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