Reviewer:

Pamela

Reviewed: Aug. 28, 2001

Excellent

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3 users found this review helpful

Reviewer:

Denise

Reviewed: Sep. 10, 2001

A very tasty recipe. If you wish add cooked ground beef, salt and pepper. A good recipe to freeze.

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63 users found this review helpful

Reviewer:

BOOKS19

Reviewed: Jan. 5, 2002

It takes a lot of time but the result is well worth the wait. I made big batches and froze it for future use.

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154 users found this review helpful

Reviewer:

JEJC3

Reviewed: Sep. 13, 2002

This was a good recipe, I found it too bland for my taste, so I added at the 2hour cooking point about 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of Oregano and 1/2 teaspoon of thyme. Also after the first 2 hours of cooking it covered, I let it cook uncovered to reduce it, making it thicker and more flavorful. I will make again with the additions.

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1302 users found this review helpful

Reviewer:

Patricia

Reviewed: Jul. 15, 2003

This is a great basic recipe! Easy to follow and easy to do as this was my first attempt to make homemade tomato sauce. I did make changes. I carmalized the onions and omitted the carrots and burgundy. Also, after the sauce had been cooking for two hours, I poured it into the blender to puree it; my kids hate vegetable chunks in their sauce, so I did this to disguise the other veggies! Sneaky, huh. Also, I added salt and used oregano, thyme, and parsley instead of a general Italian seasoning. Overall, this was a great recipe starter for a tasty sauce!

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286 users found this review helpful

Reviewer:

Lady Lisa

Reviewed: Aug. 20, 2003

A great way to take advantage of the summer harvest! I've made 3 batches of this already and I've got another month of tomaote season left. I made this in the slow cooker and it was wonderful. Instead of Italian Seasoning I used fresh sage, oregano, thyme and rosemary...I just cut large branches of each herb and placed it on top of the crushed tomatoes. Before packaging I removed all the stems. This is definately a keeper!

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140 users found this review helpful

Reviewer:

JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

Reviewed: Oct. 22, 2003

This recipe turned out to be a great use for my garden tomatoes. I followed the recipe, but I did puree the sauce after the 2 hour simmer time (as suggested in a previous review - thanks.) I froze the leftovers and it still tastes great after thawing. It was just what I was looking for!

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5 users found this review helpful

Reviewer:

Domestikate

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 14, 2004

This is really very good. We used it as the tomato sauce base for a eggplant parmagiana dish. It worked like magic. Great recipe Gail.

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1 user found this review helpful

Reviewer:

TURNCOAT

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Aug. 28, 2004

Good, a little tart, but that is to be expected with fresh tomatoes. A couple of teaspoons of sugar took care of that. I also added some ground meat to make it more hearty.

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3 users found this review helpful