I never knew homemade spaghetti sauce was so easy! After the sauce had simmered for two hours I added a pound of sliced fresh mushrooms and a pound of browned ground sausage. We ate it over spaghetti squash and it was delicious!
A great fresh taste that you can't get from a jar.<br/><br/>This recipe is great, and it's very forgiving if you want to make modifications. I've added bell pepper (because I had to get rid of it), adjusted the amounts (again, for the sake of using up what I had), etc., and it always turns out great. Or, just make it as-is, and it's still wonderful. I like to make a bunch of this at the end of summer and freeze it for the following year (and then we add ground sausage when we're ready to top our spaghetti).
This recipe is amazing!! I have never made tomato sauce before but wanted to use one that called for fresh tomatoes, using the tomatoes from my friends' garden, so this fit the bill. It was simple, straight-forward, and absolutely delicious!!! I didn't have enough tomatoes so I made a half batch and that was plenty for me and my toddler to eat for days. Now I'm begging people for their home-grown tomatoes so I can make more and more of this sauce :) As others have mentioned, do watch the sugar/sweetener because you may not need that much!
Very simple, very tasty sauce. I give it 4 stars because I highly recommend blanching the tomatoes and removing the skins before dicing them. It makes for a nicer textured sauce without the skins. I used dried parsley instead of fresh and turned out great, but the fresh basil is a must!
The reviews were so good so I made it exactly. Very, very runny. Family did not like it. Used fresh tomatoes, basil and parsley from my garden. Weighed the tomatoes even. What did I miss?? I have a FCS degree so I don't flub many dishes.
I made this recipe almost exactly as it is. I left the sugar out, and added a little (dried) Italian seasoning to taste, and used dried basil in place of fresh. I chopped the tomato, with the peel still on, added the other ingredients and simmered for a full two hours. It cooked down quite a bit, so I never had any trouble with the sauce being too thin and watery. After it cooled a bit, I put it into my Ninja food processor, and blended it into a smooth spaghetti sauce. If you like it chunkier, you could pulse it to leave a few chunks in it. I put the sauce in a food saver bag, and sealed it for freezing. The recipe is so easy, I will make it again.
Very good sauce. Mine turned out a little sweet; not sure if it was because I added too much sugar, or if it was because I used whatever tomatoes I had in my garden. But the sweetness was nice. I balanced it out by adding Italian sausage. Will be making again tonight!
This recipe was amazing. I had a hodgepodge of San Marzano, beefsteak and Compari tomatoes and I was surprised at how well the sauce came out. Will make again in the very near future!
The flavor was very good, maybe a bit too sweet so I would use less sugar next time. This isn't a thick sauce but a fresh looking sauce.
Easy and tasty way to preserve the bounty of tomatoes. Note to self: peel tomatoes first, picking out peels takes forever! Made for CQ14.