Tomato and Red Onion Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Buckwheat Queen
Reviewed: May 25, 2015
This passed with flying colors at a lunch with 8 Italians and one American. This is a traditional method for making pasta sauce in Italy. After cooking, I passed everything through a vegetable strainer and this eliminated the issues one reviewer had with the peels. The balsamic vinegar was a nice touch noticed by no one but the sauce disappeared and all guests were happy. I left out the white sugar and salt. After 1 hour on low, the sauce became the perfect consistency for using with tubed, short pasta as it gets stuck inside the tubes and fills your mouth with tangy sauce. We added extra peppers for some heat. Grazie MADAMEMIMI for your recipe.
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Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
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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Photo by Gayle McKee Rowley

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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Photo by 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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