Just what I was looking for! My grape tomato's are ripening by the 100's and this is not only easy but SUPER great! I didn't use the mushrooms because, although I love them, my family doesn't. Still turned out great. I also only had raspberry vinagrette dressing (instead of golden Italian) and it is still perfect! I doubl!ed it and processed with my Ninja food processor. This is wonderful and a great way to make and freeze to preserve the summer bounty of tomato's! Thank you so much for sharing!
Excellent! Super easy and tastes like I slaved all day... does it get any better than that? ;) This recipe was a flavor hit with the whole family & I loved using the healthy, fresh ingredients. I used baby portabellos, as I had them on hand, and one Tablespoon of the sugar. I made very little adjustment to the written recipe by slowly adding a scant 2 teaspoons of sea salt (a little at a time) and about 1/2 cup fresh chopped basil. The salt really brought out the flavor of the tomatoes. This recipe fed 3 adults & a toddler with about 2 full cups of sauce leftover that I vacuum packed and put in the freezer for next time! :) I served it over fettuccine noodles alongside my Tink's Crunchy Panko Chicken. Thanks so much for sharing your creation, my Typo Qween!
Loved this tasty pasta sauce! It had the richness and texture of a creamy tomato sauce without adding the fat and calories of cream. I couldn't resist adding a few sprinkles of crushed red pepper flakes and enjoyed the little kick it gave an already great sauce. You're right that it makes a lot - I made half of the recipe and it was plenty for 4 servings. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012
Sorry, but I started to make this but got to the step with mushrooms and olive oil and stopped. Couldn't see how it was going to get any better. Maybe in a real pinch, but I think you could have gone with ketchup and hot water instead.