Reviewed: Aug. 25, 2006

This tastes OK but the tomato skins peel off and it is impossible to pick them all out. Maybe some people won't mind them but I do.

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Reviewer:

GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Dec. 19, 2005

Its not really a sauce, more a chutney. Its great for chip n dip moments, eating with meats, bruschetta (great idea BBBlues!), pizza topping, and can be thinned out with tomato passata for a pasta sauce.

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Reviewer:

MADAMEMIMI

Cooking Level: Intermediate

Home Town: Aldershot, Hampshire, England, U.K.

Living In: Bury, Lancashire, England, U.K.

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Reviewed: Jun. 6, 2005

I wouldn't really consider this a "sauce," but this is a great base recipe to use as is or you can play with it. I used it the other night, added some asparagus and parm cheese, topped grilled italian bread with it for a kicked up bruschetta.

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