Reviewed: May 4, 2013

Most delicious sauce (with additions). I pretty much followed the recipe except that I used a frozen garden vegetable mix (corn, bell pepper, broccoli, cauliflower, carrots) instead of following the specifics of what the recipe asked for. I didn't have a bay leaf so I didn't use it. I doubled the sugar to take out a little of the bitterness. And what made it great (I think) - I added a dashes of cinnamon, allspice, and nutmeg. Yum!

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Reviewer:

Sarie

Reviewed: Jul. 2, 2012

I doubled up on the zucchini, left out the broccoli, and used fresh tomatoes instead of canned. It was excellent over whole wheat pasta.

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Reviewer:

D W Clayton

Reviewed: May 1, 2012

This is a great recipe to use if you are trying to use up the vegetables in your fridge and freezer; any selection of vegetables work! It's the combination of spices that make it fantastic. This is now my go-to sauce recipe!

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Reviewer:

HelenMarie

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: Dec. 25, 2011

We served this over whole wheat angel hair pasta & it was a huge hit! Thanks for posting. :)

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Reviewer:

Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Aug. 19, 2011

Delicious. I just started the tomatoes cooking and added stuff as I chopped it, so the quick cooking veggies went in last. I tossed in a bunch of things I had left over; cauliflower, nappa cabbage, some fresh tomato and fresh basil. My son suggested it should be served with feta cheese, and that's what I'll do next time.

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Reviewer:

HelenS

Reviewed: Aug. 15, 2011

This is my first review. This was awesome! I used frozed carrotts & broccoli and still it was great. I like my sauces kind of sweet so I used a tablespoon of sugar. Will definitely use again and again. Thanks for the great recipe!

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Reviewer:

micahsgrandma

Reviewed: May 7, 2011

i belong to a veggie co-op so there's always something i need to use up. this is a perfect base that can take ANY veggies! i am lazy and don't cut things into small pieces -- and instead skip the liquid and take it all and chop it up in the food processor for a not-too-chunky sauce. great on pasta or piled on chicken.

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Reviewer:

KJR

Cooking Level: Intermediate

Home Town: Bumpass, Virginia, USA

Living In: Cottonwood, Arizona, USA

Reviewed: Mar. 23, 2011

This sauce was fabulous! Other primavera sauces I've tried (oil or broth based) were so bland! Tons of flavor in this one! Made it with veggie stock instead of water and it came out wonderful. I'm gonna use the leftovers with some pearl couscous or rice.

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