Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
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.
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 pas...
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 i...
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 s...