Reviewed: Oct. 21, 2010

This is the best pasta sauce I have ever eaten. I used to buy canned sauce and add meat to it, however, after eating this I will continue making sauce from scratch. With all the filling vegetables there is no need for meat, poultry, fish etc.

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4 users found this review helpful

Reviewer:

Emilyanne8

Cooking Level: Intermediate

Home Town: Carbondale, Illinois, USA

Reviewed: Oct. 20, 2010

Absolutely delicious !!!!!! I used one red bell pepper instead of the green, only one carrot and no sugar at all. I substitute the wine for ½ cup of beef broth. As mentioned by other readers, I added more salt and double the seasonings and also added dried oregano, 1 dried red chille pepper and ½ teaspoon red pepper flacks. Two fantastic hints that helped me a lot: 1) Make an x at the bottom of the tomatoes before put them in the boiling water. It peeled so easily! 2) Blend everything after the first 2 hours. I included the celery to be added to the puree. My hint – Discard the bay leave and red dried chilli before you put it on the blender. I almost forgot! No more grocery tomato sauce for me. This is too good!

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13 users found this review helpful

Reviewer:

Delicia123

Reviewed: Oct. 16, 2010

Great flavor! But its going to look "chunkier" than the picture. Next time, I will puree the sauce at the two hour mark for a smoother appearance.

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4 users found this review helpful

Reviewer:

btolman

Reviewed: Oct. 12, 2010

very tasty sauce, I have many carrots to use up this year and will use this recipe to can up my tomatoes this year. I did a trial run and used the sauce in lasagna-family loved it

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3 users found this review helpful

Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Oct. 6, 2010

I used tomatoes out of my garden. It was delicious

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Reviewer:

Reviewed: Sep. 19, 2010

Great! Needed alot of salt, but i followed the reviews and added about 1 1/2 tbsp at the 2 hr mark. Added 2 more tbsp of red wine and left out the bay leaf and celery. Great with meatballs and pasta!

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1 user found this review helpful

Reviewer:

cdelemos

Cooking Level: Beginning

Home Town: Aveiro, Aveiro, Portugal

Living In: Boca Raton, Florida, USA

Reviewed: Sep. 17, 2010

tasty tomato sauce however, i think i'll leave out the carrots next time cuz my sauce came out a lot sweeter tasting than i wanted it to be

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2 users found this review helpful

Reviewer:

soiisweet

Reviewed: Sep. 16, 2010

This sauce was very good, however it needed a little more flaver so I added extra green bell peppers and crushed red peppers...yummy!

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2 users found this review helpful

Reviewer:

Erin

Reviewed: Sep. 6, 2010

Had some of my Grandmother's tomatoes to use and am so glad this was what I chose to make! Sauce turned out GREAT ... a little chunky, which is perfect for us. I'm planning to add some red pepper flakes and make an arrabiata style sauce.

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5 users found this review helpful

Reviewer:

SHOgirl

Cooking Level: Intermediate

Living In: Napoleon, Ohio, USA

Reviewed: Sep. 4, 2010

I used fresh tomatoes and basil from the garden and red cooking wine in my version. I did let it thicken as I was making sloppy joes for my husband. Very tasty. Very simple.

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2 users found this review helpful