Reviewed: Sep. 6, 2006

Holding back 1 star because I haven't tried adding the paste yet and it is very thin. However, it smells and tastes quite good. I used about half the sugar recommended.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2006

This was my first time making spaghetti sauce from fresh tomatoes and it was a hit. I made a few adjustments. Used only 1 lg onion. Cut green pepper in half and seeded it. Cooked as two halfs. Kids don't like green peppers and this way they'll never know. Cooked on stove - 5 hours on day 1. Sauted pork ribs in separate pan to get rid of some fat and added to sauce. Cooked next day for 8 hours. Added 3 x 5.5 ounce cans of tomatoe paste. Delicious!

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ELIZABETH61

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Reviewed: Aug. 17, 2006

I sauted the onions, garlic and green pepper on the stove before adding it to the crock pot. I also only used 2 onions. I used fresh basil and parsley from the garden, as well as 1 anaheim chili. After cooking in the crockpot, it was still very tomato-y tasting so I moved it to the stove and simmered it for 2 more hours to blend the flavors better. For dinner the next night, I pulled out 5 cups from the refrigerator and added the tomato paste and let that warm up - I added meatballs right before serving. It was a hit. I will definately make this again!

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DSCOTT5377

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 17, 2006

This was my first try at making sauce from tomatoes, and it came out great! I made very minimal changes (I used dried parsey instead of fresh, I only used 1 onion and I added a few bay leaves) and I loved the end results. I also browned some spicy italian sausage and meatballs and threw them in to simmer with the sauce. Will definitely make again.

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Kel

Cooking Level: Beginning

Home Town: Salisbury, Maryland, USA

Living In: Glassboro, New Jersey, USA

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Reviewed: Aug. 10, 2006

Great recipe. I have been using it for a couple years now.

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CFOUGERO

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 24, 2006

Thank you SO much. This is so good. I only made half a batch, but my boyfriend said it was the best spaghetti he'd ever eaten and at the top of the list of one of his favorite meals ever. I followed the recipe pretty closly I omitted the oil, added a jar of mushrooms, a bay leaf, and a little red pepper flake; and cooked it on the stove. Can sauce will never be the same.

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F_Gory

Cooking Level: Expert

Home Town: Monett, Missouri, USA

Living In: Carthage, Missouri, USA

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Reviewed: Apr. 18, 2006

Hey Hey! I made my own sauce! This is a great way to use up tomatoes about to go bad. I did not deviate from the recipe at all except to slow cook it on the stovetop instead of the crockpot. As such, I think it was a bit too salty. Next time, I think I will add mushrooms. This recipe definately has a lot room for creativity. FYI - one batch fills 2 28 oz (Barilla sized) pasta sauce jars.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 11, 2005

made this for many occasions. everyone loved it! always looking for something to do when people give me tomatoes all at the soame time. i substituedd FRESH basil because I like it better.

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BarbieQ

Cooking Level: Expert

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Reviewed: Sep. 10, 2005

We love this. I don't use vegetable oil but brown ground beef, usually around 3-4 lbs. I drain off as much of the fat as possible. I use a total of 24 oz of tomato paste and don't add the sugar until the end of the simmer time. I add about 1/8 cup. If I use canned tomatoes (no salt added), not fresh from the garden, I use even less sugar. I have never used a crock pot but have always done this stovetop. Thanks for a great post here.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Sep. 8, 2005

I made minimal changes to this recipe when trying it for the first time - I peeled the tomatoes first (personal preference), reduced the sugar to only 1/8 cup, and reduced the salt to 1-1/2 tbls - I did make this on the stove, simmered it for three hours. Served it to my ITALIAN father-in-law and he declared it "Great" - he said his mother used to make a sauce like it many years ago. Some of us topped it with feta cheese, and some of us topped it with shredded parmesean (instead of grated). Thanks very much for the recipe Stephanie- it's a keeper!

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ANITA R.

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Reviewed: Aug. 23, 2005

I think this recipe was really easy to make and a great way to use those extra garden tomatoes. It is reallt a terrific sauce and doing it in the crockpot is a great idea.

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H. Keirsey

Home Town: Frederick, Maryland, USA

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Reviewed: Aug. 17, 2005

Very good. Made on stovetop instead of slow cooker. A keeper!

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Maureen

Cooking Level: Beginning

Home Town: Long Island, New York, USA

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Reviewed: Sep. 30, 2004

This was my first time attempting spaghetti sauce. The recipe was easy and it tasted great! My husband was also impressed with my cooking. Thanks for the recipe!

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MRUIZ

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Reviewed: Sep. 18, 2004

This is a great recipe! I was a little unsure after I finished cooking the sauce in the crockpot because it looked a little too watery, but after the addition of the tomato paste, it was fantastic. The texture was great and the flavor was better than store bought. Thanks!

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STACICW

Living In: Boring, Oregon, USA

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Reviewed: Sep. 5, 2003

I scaled this recipe to suit the amount of tomatoes I had to use. I also used fresh herbs from my garden and adjusted the amounts accordingly. I added mushrooms, a little balsamic vinegar and a dash of red pepper flakes. After simmering, the sauce was awesome. I froze most, but saved some to reheat for supper. It was great. I hope the the thawed results are just as good.

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sbsbea

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Reviewed: Jul. 25, 2003

This recipe is great. It has a great blend of seasonings. Me and my family loved it. I would highly recommend it. Thankyou Stephanie...

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JENNIFERFITCH

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Reviewed: Sep. 22, 2002

I did this in a lobster pot on the stove because there isn't a crock pot big enough for the bounty of tomatoes I had from the garden this year. The seasonings for this recipe are good and proportionate, and for a meatless sauce, it is outstanding. I did not use any oil. I chop and add veggies to the pot as is. I blanched and peeled the tomatoes, though, and left them chunky. Also, I added a lot of green peppers, onions, and fresh mushrooms to make it stocky, and I added more tomato paste because I like the sauce thick. This is as good a basic recipe as I've tried. Thanks.

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claudygirl

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Reviewed: Aug. 18, 2002

This sauce is the best. I only made half a batch just in case I didn't like it, and now I wish I had made more!

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DANIELLE BRESETT

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Reviewed: Aug. 15, 2002

Have made this recipe multiple times. The sauce is wonderful and I end up cooking it in the slow cooker overnight. Makes a LOT! Best served on tortallini and used for lasagna. I usually add a full can of tomato paste for EACH quart I freeze otherwise sauce is "waterery".

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