This was my first attempt at making tomato sauce, but it seemed like a good use for our overabundance of regular tomatoes this year after we'd shared several pails. Since we didn't have Roma tomatoes, I gave each tomato an extra squeeze to remove extra juice before tossing them in the food processor. The sauce was tasty, but tasted a little too much like plain tomatoes and I was looking for more of a spaghetti sauce. I added several diced mushrooms, 2 teaspoons of sea salt, a tablespoon of sugar, and several shakes of oregano. It was delicious, and I froze several bags from the tripled recipe to enjoy this winter.
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This was my first attempt at making tomato sauce, but it seemed like a good use for our...