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Fantastic! Great flavor and quick and easy. I added a little more garlic and used my all purpose Italaian seasoning. Delicious! Next time though I'll double the recipe and freeze some.

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Jamie Renee December 14, 2003

We're a sodium-restricted household, so I cut out the salt and used low-sodium tomato sauce. We're also calorie-conscious, so I also cut the oil to 1 Tbsp, just enough to cook the onion and garlic in. Finally, I increased the basil to 1 tsp, just because I like the flavor. The resulting sauce was extremely easy to make and very tasty. I gave it four instead of five stars because I do feel that as written it's too high in sodium and fat, and because it's just a bit on the acidic side--could use some carrots or sugar to balance that out. Still, this is a very good recipe and definitely one I'll be making again, many times to come!

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SaraStar August 10, 2010

This is a very tasty sauce. I did use crushed tomatoes instead of tomato sauce, I used a lot more garlic, and didn't use any oil at all (just let the garlic simmer into the sauce). This is good as pizza sauce too. Definitely a keeper.

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emily hauer March 17, 2006

This was really good and easy to make. I did make a lot of subsitutions and changes, though, to use what I had on hand. I used 4 chopped fresh shallots for the onion and an 800g can of chopped tomatoes in juices for the can of tomato sauce. I increased the garlic to 4 cloves, through a garlic press, and had to omit the parsley when I discovered I didn't have any in house. Because of the lack of parsley, I doubled the basil and oregano. I served it mixed with hot pasta and also as a dipping sauce for soft bread sticks. I definately recommend trying this more chunky, garlicy version of this sauce!

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Heather Sullivan December 17, 2004
Angie's Bella Marinara