Reviewed: May 26, 2009

Very good! I used half and half instead of heavy cream and added extra fresh basil. Served over whole wheat rotini.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 20, 2009

This was amazing! I added a bit more salt as my DH love saltier than most. Even my picky 3yo boy gobbled it down. I made it w/ the quick gnocchi recipe on the site..side of texas toast and salad..Yum!

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poetinme

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Reviewed: May 18, 2009

Wow! This sauce was really good, and we're so addicted to regular marinara sauce that I was afraid to stray. But it was a real hit! We served it over rotini and added sliced grilled chicken to make it a meal, but I think it would be great over ziti as a side dish also. Thanks for the recipe!

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Swidgen

Cooking Level: Intermediate

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Reviewed: May 11, 2009

Yum yum yum, especially with some chopped jalapenos (seeds included if you like it hot). Served with pasta and broccoli garnished with fresh basil, pine nuts, and cherry tomatoes cut like flowers.

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MiaBia

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Reviewed: May 10, 2009

Easy and good!

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LKP

Cooking Level: Intermediate

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Reviewed: May 3, 2009

really good!

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LiIi

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Reviewed: Apr. 26, 2009

I tried this recipe TWICE and it didn't turn out the way I expected; some flavors lacking, some flavors too bold, thin and runny BOTH times. My rating is on how the recipe turned out, NOT on taste or idea. The first time I did it, I did exactly as directed. It took alot longer than 5 minutes for the liquid to evaporate, and after about 10 minutes of waiting for the cream to thicken it up at the end, I added a little cornstarch and water. Granted, it DOES taste good, but on a personal note, I'd reduce the basil by about 1/2 and add a little more garlic. Though this recipe didn't make the grade, I am going to hang on to it because it has potential. I think next time, I'll up the garlic and try using all fresh ingredients, puree them, and try it with about 1/4 of a cup of chicken stock instead of water.

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: Apr. 21, 2009

Delicious recipe!! I added a little tomato paste, a pinch of flour to thicken the sauce, and some red pepper flakes to spice it up a bit.

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JessMarie0813

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Reviewed: Apr. 19, 2009

This is a wonderfully fresh tasting sauce that can be nice and light on the stomach as well. I use 2% milk instead of heavy cream. Sure, it loses some of its thickness, but my arteries don't argue with me. It's a quick and easy sauce for impromptu dinner parties that wins raves.

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searmid

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Reviewed: Apr. 14, 2009

Incredible starter recipe! I always double this as it is not nearly enough for my family, even doubled. I also include a can of tomato sauce to make it more smooth and use less onion & more garlic.

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Laura E.

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

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Reviewed: Apr. 4, 2009

Yummy! My husband loves creamy marinara sauce and this one is really good. I'll make it again! Thanks so much for sharing!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Mar. 30, 2009

I did not find this sauce to be anything special. I pureed it with a hand-held blender stick, and added more salt. It was okay but not great. Not sure if I'd make it again.

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Parjata

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Reviewed: Mar. 29, 2009

I only had milk, instead of whipping cream, but this was wonderful! When I added the tomatoes into the mixture, I also added shrimp and it was absolutely fabulous for dinner with some crusty bread and butter. Thank you!

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Aislynn

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

Excellent for picky kids...they loved it.

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Mimi

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Reviewed: Mar. 9, 2009

great easy sauce, and works with many different ingrediants. One of my favorites now.

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Andrew

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Reviewed: Mar. 4, 2009

This was good, took the advice of others and pureed the sauce....

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Angie

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 3, 2009

This sauce was amazing! I don't know if I will ever buy store-bought sauce again. The sauce is even great before adding the cream. I basically doubled everything but instead of using a second can of diced tomatoes, I used a can of tomato sauce, and I also added a generous splash of red cooking wine.

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