Tried this tonight and it was a hit. The stewed tomatoes are what makes this sauce different than the norm. I have a terrible time getting my 16 month old to eat her veggies and I thought that the method of pureeing used in this recipe would be a great way to sneak in some veggies without her knowing it...and it worked! First, I doubled the recipe. I sauteed half a yellow bell pepper, a couple handfuls of baby spinach, and 4 oz. of fresh mushrooms (all coarsely chopped) along with the onion and 3 cloves of garlic. Once tender, I blended the veggies with the remaining ingredients. Instead of doubling the oregano, I used 1 t. of dried oregano and 1 t. of italian herb seasoning (remember - I doubled the recipe). Following the recommendation of another reviewer, I added 2 T. of brown sugar. The result was perfect - it wasn't sweet, but the addition balanced out the acidity. I served over whole wheat spaghetti with my homemade meatballs. This sauce would be absolutely perfect with sausage, onions & peppers on a hoagie with melted provolone cheese. It would be fantastic with a trio of meatballs, spicy italian sausage and thick cut pepperoni over pasta. Thanks for this recipe...I am ecstatic that my daughter ate some veggies tonight and I love that it's so versatile. I'll be using it for many different things. P.S. I cut way back on the olive oil...used just enough to coat the bottom of the pan.
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Tried this tonight and it was a hit. The stewed tomatoes are what makes this sauce different...