Reviewed: Mar. 26, 2012

Flavor was great - although I'd put in even MORE basil, let it simmer, let it SIMMER! And I'd puree it too - always better pureed! Thanks for the delicious recipe - this recipe has convinced me, you can use canned tomatoes...

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Reviewer:

Trey's Mumma

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Cooking Level: Beginning

Reviewed: Feb. 16, 2012

Very good tomato sauce that shows off the flavour of tomato. I doubled the recipe and used San Marzano tomatoes for authentic flavour. There isn't a lot of liquid in San Marzanos so the sauce is thick enough without adding tomato paste. Also used dried basil and added at the beginning along with adding one extra tbsp of balsamic to the doubled recipe. A solid "go-to" tomato sauce.

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Reviewer:

Chef98

Cooking Level: Professional

Reviewed: Jan. 29, 2012

Quick and easy sauce for those nights I don't really feel like cooking.

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Reviewer:

rachnel

Reviewed: Dec. 26, 2011

This was great. Increased the garlic, pureed the canned tomatoes, used only 1/2 tsp of sugar, as I don't care for sweet tasting sauce, and pinch of red pepper flakes. The fresh basil at the end really pulls it all together. Used it with "Hearty vegetable Lasagna" recipe on this site. It was great!

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Reviewer:

equanimity

Reviewed: Dec. 11, 2011

I've always made a tomato basil sauce similar. I used to add onion until the owner of a great Italian said not to. I always sieve my tomatoes for a smooth sauce. I don't normally add the vinegar. I add the fresh basil on each dish separately. For a meat sauce, I would add the onion, sauté some ground sirloin (or make meatballs) and a couple links of Italian sausage cut into pieces in the beginning and cook longer. I usually cook my tomato longer, too. Sometimes, add a pinch of baking soda to reduce the acidity.

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Reviewer:

Sally

Reviewed: Oct. 23, 2011

Followed this recipe exactly and doubled the batch. It was amazing!! So tasty and the perfect consistency! I made lasagna spinach rolls and placed them in this sauce. It was a big hit with the family. :D

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Reviewer:

rabbitmoon82

Cooking Level: Intermediate

Home Town: Winter Park, Florida, USA

Reviewed: Oct. 16, 2011

This sauce is incredible! We made it as written and used extra hot red pepper flakes. The sauce is mildly spicy (a pleasant kick that would probably be less noticeable with a less potent pepper flake), chunky and packed with flavor. Of note, it is very important to add the basil just before serving; the freshness adds a lot to the sauce.

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Reviewer:

windelbo

Reviewed: Oct. 9, 2011

Yum, this was delicious, full of flavor! Made with fresh tomates and used and used a stick blender to sllightly puree.

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Reviewer:

Kathy B

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Reviewed: Sep. 17, 2011

I have made this recipe as written and have used it as a launchpad for more elaborate sauces by adding assorted meats and veggies. In my opinion, tomatoes are the perfect natural food and this sauce highlights them perfectly. I offer my undying gratitude to you, Carolyn. This recipe is outstanding.

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Reviewer:

sjpatrick

Cooking Level: Expert

Living In: Huntersville, North Carolina, USA

Reviewed: Sep. 4, 2011

The best tomato sauce we've had, including any from a restaurant (and dare I say even better than dishes we had in Italy). Made a couple tweaks: used fresh tomatoes (roughly about 7-8 tomatoes), used a couple extra tablespoons good extra virgin olive oil and a little more balsamic (roughly 1-1.5 tablespoons, instead of teaspoons), and did not use any sugar (it was sweet enough from the tomatoes and balsamic). I also used 1 extra clove of garlic. We left the red pepper flakes out, and each person could add to their own dish. It was absolutely fabulous, and this will forever be my go-to red sauce recipe.

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