Reviewed: Apr. 21, 2013

4 stars because I added about 1.5c of dry white wine to the recipe, and feel like if I hadn't it would have been a little bland. I also used white AND red onion and a bunch of other fresh herbs. Other than that, though, great recipe! It needed about 2hr to cook down to a thickness I liked, and was like a marinara in texture. I also added lemon juice to engage the natural pectin in the tomatoes to make it thicken more quickly without having to use tomato paste. Delicious!

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Reviewer:

dangerxbadger

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Mar. 31, 2013

DELISH! simple, and so flavoursome. I LOVE THIS SAUCE. I didn't QUITE have 8lbs tomato, so I made up the diff with 2 or 3 capsicum. YUM!

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Reviewer:

annes86

Reviewed: Mar. 12, 2013

Yum! I added zucchini & 2T sugar. Seeing as it's the dead of winter, I can only imagine how wonderfully sweet this will be with fresh, home-grown tomatoes. I did not seed the toms.

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Reviewer:

Emily

Cooking Level: Expert

Reviewed: Oct. 28, 2012

I made this tonight as a sauce for our Chicken Parmesan and it was delicious. We doubled the recipe and had plenty of sauce left over for pasta later on this week. It was perfect. Thank you.

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Reviewer:

mallybills

Reviewed: Sep. 24, 2012

Delicious, perfect application for my Roma tomatoes. Really good recipe. I added a little sugar, to neutralize the acidity also. Thanks for sharing!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Sep. 23, 2012

This is the perfect recipe for our summer influx of garden tomatoes. I like to add a bit of crushed red pepper flake to my onions about a minute before I combine it with the tomatoes for a little heat. Excellent sauce for eggplant parm.

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Reviewer:

gracelikestoeat

Reviewed: Sep. 22, 2012

Delicious. Very simple. I got 22 pounds of "second" tomatoes at the local farmers market for $8. It took a long time to seed and peel all of these tomatoes. I decided to make the sauce smooth, so I put the tomatoes in the blender after seeding and peeling. I didn't get enough water out, so it took close to 3 hours to get the right constancy. You can add a can or 2 of tomato paste to thicken it up. I ended up with a little more than 1 gallon of finished sauce; used some for dinner divided up the rest into quart freezer bags and froze.

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Reviewer:

matt151617

Living In: Plattsburgh, New York, USA

Reviewed: Sep. 21, 2012

This is amazing! I didn't seed or peel the tomatoes and used more garlic and basil but otherwise it was perfect! Gotta try this one!

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Reviewer:

Jeri

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Sep. 21, 2012

Excellent fresh sauce! Only changes I made were (1) doubling the fresh basil and garlic (2)adding touch of salt and oregano. Will be making several more batches of this for the freezer before it's too late to get farm tomatoes...

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Reviewer:

sassy m

Cooking Level: Expert

Living In: Trenton, Ontario, Canada

Reviewed: Sep. 7, 2012

Absolutely awesome base recipe! We like our sauce chunky so I peeled and seeded tomatoes and coarsely chopped them. I cooked it down quite a bit and the first go around needed more liquid, I added about a half cup of merlot and cooked it off. Also, sugar is not listed, but I added several tablespoons to taste. I also added oregano to taste. I have a whole case of fresh tomatoes, so I am going to put a batch into the food processor for a more "American" sauce. Try this as a base -then add mushrooms, green peppers, even zucchini - whatever your preference. You will be so happy you tried it! Thank you MIND1M for an awesome sauce, I have been preparing and gifting all over town! This sauce is terrific!

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