Reviewed: Feb. 3, 2013

Made it this morning to use in a chili recipe later today. Realized I was out of canned sauce and didn't want to drive to the grocery store. Figured my grandmother didn't have that luxury, so I got innovative. Fortunately I had most of the ingredients listed here ... and the Internet! I took the suggestion of adding 2 carrots instead of sugar, and a dried bay leaf in place of fresh basil. Excellent results. Will make again if needed. Fortunately this happened over a weekend, as I might have passed during the work week.

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Reviewer:

screeden

Cooking Level: Intermediate

Reviewed: Dec. 10, 2012

I love this sauce. It is super easy and all the ingredients blend nicely together. I'm fairly picky about tomato sauce and I've never been able to find a recipe I truly like until now. My husband and kids love it too!

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Reviewer:

Krentner

Reviewed: Nov. 29, 2012

I used a couple of tips from other reviewers: used olive oil, added a bay leaf while cooking, added two carrots cut in half while cooking, used a bit less water. Turned out great!

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Reviewer:

binza

Cooking Level: Intermediate

Reviewed: Oct. 19, 2012

This sauce is a snap to prepare and tastes great. I added a little sugar and oregano. I simmered it for about an hour, but would have cooked it even longer if I hadn't been so hungry. The recipe made plenty of sauce for my family of five. I'm sure it will be even better tomorrow! I used it to top Three Cheese Manicotti.

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Reviewer:

MAMALEIGH

Cooking Level: Expert

Reviewed: Oct. 13, 2012

I love to make this sauce it's easy an great taste just like my grandmother's.

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Reviewer:

nancy

Reviewed: Sep. 8, 2012

Great recipe! I use EVOO and much more fresh basil, and add a pinch of sugar and comes out perfect!

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Reviewer:

LenaD

Reviewed: Aug. 10, 2012

Delicious as is! Next time I might use a little more salt, and perhaps a bit of sugar as it seemed to be missing just that little something. That said, I could make it just the way it is again. My Italian Hubby loved it!

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Reviewer:

S.Esposito

Reviewed: Jun. 8, 2012

I cooked for hours and hours on low and it was think and tasty!

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Reviewer:

GOCUBSGO

Reviewed: May 22, 2012

I made this yesterday and was going to rate it four stars. I served it over thin spaghetti and it was very good. Today I took the leftover sauce, "smoothed" it in the processor, and served it over cheese ravioli. WOW! The flavors blended overnight, and the slight bite of the black pepper was even better than my favorite Italian restaurant. My grandmother was northern Italian and grandfather was southern Italian, so I grew up with Italian cooking. Definitely the key to this sauce is using fresh basil and fresh garlic and yes, I altered the recipe and used olive oil. Easy, simple, delicious! Great recipe!

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