Reviewed: Aug. 12, 2012

I tried this and it was AMAZING. I made a few changes I'd seen suggested beforehand and a threw in a few of my own. Because my mother in law has a garden with about a billion more tomatoes than she needs, I added in quite a few more than the recipe called for... about 12 cups! I also added a third cup of mushrooms, a can of tomato sauce, 2 tbs garlic, 3 cups bell peppers, and 4 sliced sausages (since I can't do without meat). Then I let it simmer for 45 mins to let all the flavors blend nicely. It was a hit with my family and even though there was so much sauce, it all got eaten. My husband says he now forbids me to buy any canned spaghetti sauce EVER. Thanks so much!

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2 users found this review helpful

Reviewer:

kalie

Reviewed: Aug. 4, 2012

fast & easy. i added two cloves of garlic to the onions and it turned out great. not extraordinary, but a decent quick pasta topping.

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1 user found this review helpful

Reviewer:

angelinacoryn

Reviewed: Apr. 27, 2012

Added a little garlic and a dash of cayenne for a little heat since I was out of red pepper flakes. Served over egg noodles . So awesome and simple. Thanks for a great recipe.

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2 users found this review helpful

Reviewer:

Damita Sexton

Reviewed: May 15, 2011

Great sauce! I froze it in silicone muffin cups. Just the right size for 1 person. Thanks for sharing!

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6 users found this review helpful

Reviewer:

meurtelken

Cooking Level: Expert

Reviewed: Sep. 13, 2010

This was a delicious way to incorporate a lot of fresh ingredients into a meal! After reading other reviews I used 6 romas & added a 6oz can of tomato paste (and about 2tbsp water to dilute that). I also added a can of chopped basil & oregano tomatoes just because I had it in the pantry; will try without next time. Served over whole wheat pasta.. DELICIOUS! I am convinced that I'll never buy pasta sauce again because this recipe is a great base to add-on to and make my own healthier and homemade version!

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29 users found this review helpful

Reviewer:

Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Jul. 26, 2010

Loved this! The onions cooked down nicely. I did add a smidge of tomato sauce to thicken it a bit more.

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11 users found this review helpful

Reviewer:

siskothecat

Cooking Level: Intermediate

Home Town: Vista, California, USA

Reviewed: Dec. 28, 2009

This recipe was simple and delicious! I added minced garlic and a can of tomato paste, as well as some italian seasoning, and a dash of chili powder. I sometimes make a variation of your recipe with chicken breast strips instead of mushrooms, and we love that too. Thanks for the great idea!

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24 users found this review helpful

Reviewer:

Sugar & Spice

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Oct. 15, 2009

This is excellent, nice and simple but still hearty and delicious. I used a pint of halved cherry tomatoes, because I had them on hand, and dried basil as I had no fresh but it was still really great served over creamy polenta. Thanks for the recipe!

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15 users found this review helpful

Reviewer:

candesgirl

Cooking Level: Expert

Reviewed: Aug. 21, 2009

Very good. I substituted crimini mushrooms and used tomato paste instead of wedges (2tbsps paste+1/2 cup water at high altitude). I put the ragout over baked polenta topped with goat cheese. Delish!

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14 users found this review helpful

Reviewer:

Beth P

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Chicago, Illinois, USA

Reviewed: Aug. 2, 2009

This was very nice over whole wheat pasta. I did add 2 minced cloves of garlic with the onions to suit our taste, but I think it would still be good without it. Thanks for sharing an easy, tasty pasta topper.

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22 users found this review helpful