The consensus feels the taste is bland and the sauce too watery, but since I had most of the ingredients, I decided to try it with a few modifications. Since its tomato-based, it definitely needs some garlic and onions. Most pizziola sauced and marinara sauces have that so you can't go wrong. My fix so the taste is not bland - add 2 cloves minced garlic and 1/2 cup chopped onion about a minute before the chops are done browning. Also increase spices (I used oregano, fresh parsley and crushed red pepper to the sauce). To fix the watery issue - in lieu of 23-ounces of tomato juice (that is a lot of liquid) I used a 14-ounce can of diced tomatoes and 1/2 cup of tomato sauce to thicken it up. My only other change was I used slightly under the 1/2 cup water recommended since this also contributes to soupy consistency. Other than that, i rate this a "4" and would make again like this!
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The consensus feels the taste is bland and the sauce too watery, but since I had most of the...