Reviewed: Sep. 3, 2009

Wow! This was incredible!! I added some cheese into the sauce and purred the tomatoes first but Yummy!

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MommyGoddess

Cooking Level: Beginning

Home Town: Glendale, Arizona, USA

Living In: Cumming, Georgia, USA

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Reviewed: Aug. 18, 2009

Ok, didnt really turn out like I wanted, had this at a restaurant and it was a lot better, this was maybe too chunky and not smooth and sweet enough?

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Jenny

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Reviewed: Aug. 12, 2009

It was a great starting point for me, I'd never made my own tomato sauce before, but I had some fresh tomatoes to use up! I chopped three medium tomatoes instead of the canned ones, and used fresh basil instead of dried. It was delicious, but for consistency with fresh tomatoes I really should have pureed at least part of it to give it more 'saucyness'.

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T. Little

Cooking Level: Intermediate

Home Town: Chewelah, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 7, 2009

This is really good! It has become a staple in our kitchen. I usually add something, cream cheese, bleu cheese crumbles, feta, whatever I have on hand, and the recipe tastes great with all of them. I've added chicken, beef, and seafood and have loved it every time. This one is a keeper

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camsmith89

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Reviewed: Aug. 5, 2009

Sooooo good!! And there's so much you can do to it! This time I added zucchini. I didn't have any cream so I used skim milk plus 2 Tbsp plain yogurt. I pureed this in the blender with half of the tomato sauce mixture, then added in some crumbly cream cheese I had, then mixed it back in with the other half of the tomato sauce so it was still a little bit chunky. Soooo yummy!!

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TRICIATER

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Reviewed: Aug. 4, 2009

DUDE!! This sauce was so good...I browned some ground beef and added it to the sauce to simmer, and it was perfect! Will definitely make it again.

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Missy

Home Town: Aiken, South Carolina, USA

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Reviewed: Jul. 31, 2009

Pretty delicious. I used fresh tomatoes instead of the canned. I used penne pasta and threw it in a dish, layered on some mozzarella and baked it for 20 minutes at 350 degrees and it was awesome. Highly recommend trying it!

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O Side Doughboy

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

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Reviewed: Jul. 30, 2009

I didn't care for this texture or flavor. Not very creamy.

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Jenna B.

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Irvine, California, USA

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Reviewed: Jul. 23, 2009

I found this just ok. I think I will add beef to make it more flavorful.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 23, 2009

I'm giving this a 5 for super easy. To make it with meat I topped off the pasta with Chicken Picatta from Sam's Club found in the frozen section. The chicken picatta comes with 2 trays so double the sauce recipe and freeze half. EASY & YUM!

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Kdayne

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

So easy and delicious. I used 3/4 c. cream and added more quant. of herb. I used about 2 TB of fresh basil. Will make again and again....

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 21, 2009

Absolutely delicious! I didn't change a thing while making it! I served it over beef-filled ravioli & sprinked parm cheese on top.

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Cat

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Jul. 20, 2009

As others have stated, it is a great basic sauce that has room for versatility. I added parm cheese and sundried tomatoes. Very good :)

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xiaoyulinx

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Reviewed: Jul. 13, 2009

This is a very solid basis for a simple, quickly-made cream sauce. As other suggest, a puree would likely be best for most. However, quick being key, I've had good results following the directions as-is, but sub-ing sun-dried tomatoes for canned/fresh and using finely chopped fresh basil. A little flour helps to thicken the sauce just a bit.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Jul. 13, 2009

Loved it! I also like a creamier sauce, so I put in into the blender on puree and then added my cream and butter. I also added chopped baby bella mushrooms to the onion and garlic sautee. I have a picky 9 year old and he actually said he liked it! I served over cheese ravioli and it was awesome! To be honest, it reminds me a bit of the Portobello Ravioli at Olive Garden! Super yummy and I will be making it again!

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SJohnson

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Reviewed: Jul. 12, 2009

Loved this recipe! Very easy to make. I added balsalmic vinaigrette at the end to give it some extra sweetness. Worked really well!

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elise!

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Reviewed: Jul. 1, 2009

This was very good, just not quite 5 star. Very simple to prepare. Like others, I cut the onion in half, increased the garlic,reduced the butter quite a bit and used fat free cream. I think next time I will omit the butter, not sure that it is at all needed, and also cut down on the oil. I pureed in blender. Very nice everyday sauce.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Jun. 28, 2009

This sauce was a hit at my house! Husband, sister and her boyfriend all raved about it. A million times tastier than the crappy packet mix ParmaRosa I used to make, ha ha ha. I used twice the amount of tomatoes and twice the amount of cream (used half & half). Oops, I also used margarine instead of butter. Oops, and added four cloves of garlic and a sprinkle of freshly ground dehydrated garlic...and a generous amount of fresh pepper. I found that the sauce didn't want to thicken up after the cooking time given but I ended up leaving it simmer for about 20 minutes and it did somewhat. It was still a bit runny so I served it in shallow bowls to avoid spills. What a delicious, economical, versatile recipe...the addition possibilities are endless--sausage, beef, chicken or just veggies. Ohhh, how about as a sauce for lazy ravioli or lasagna! I served it over pasta, of course, to which I added two stalks of chopped celery and half a chopped red pepper. Sprinkled cheese over top. Served with biscuits dipped in garlic butter before baking. Thanks for sharing...I'll be making this often!

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Carrie V.

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Reviewed: Jun. 23, 2009

I loved this recipe. I added chicken meatballs and I mashed the tomatos with a fork because I'm not a big fan of chunky tomatos. It turned out great :) I loved the sweet creamyness of it.

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pianoluvincook

Cooking Level: Expert

Living In: Cambria, California, USA

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Reviewed: Jun. 19, 2009

Really good! I used fresh tomatoes and chicken broth instead of the canned tomatoes, and just used milk and sour cream instead of heavy cream. I will make this again, it was very good! I served it over chicken.

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