6 Reviews

Really good! Didn't expect the dry mustard! I did leave out the green peppers so that I could freeze some though. Had it with tortiologne (sp?) pasta and Quick & Easy Italian Cheese Bread - I spooned it over a piece of cheese bread too! Heavenly...

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Cadillacgirl June 06, 2011

This was so tasty! I cheated and used bottled, minced garlic... this made quite a lot, so I have frozen some to use later. We loved it served over angel hair pasta with fresh Parmesan Reggiano!

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Kizzikate May 11, 2009

What a wondeful sauce! The only thing I changed was to cut down on the sweetness a bit and used 1/4 cup brown sugar instead of the stated 1/3 cup. The vinegar gives the sauce a little "zing" which is very nice anong the other flavours. After simmering for 30 minutes I added the chopped green peppers and let it simmer for another 20 minutes. The peppers had then a little bit of crunch left and the sauce was the thickness I like. Have enjoyed it with mashed potatoes, with pasta, over rice. Made it today for the second time and froze it, want to have it on hand. Thanks for posting. Made for Camera-Less Chef(June '08).

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Chef Dudo June 05, 2008

This turned out so well for me. I really enjoyed this alot, although it looks nothing like the picture Rita L posted. Doesn't matter, it still turned out great.

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Studentchef January 29, 2007

So very interesting! I thought I was going to make the typical pasta sauce. But I was wrong. This is an alive sauce crisp and to the bite & sweet! I did use garden tomatoes, olive oil, and an orange pepper. Thanks for a great change.

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Rita~ August 10, 2006

I loved this sauce! I enjoyed it hot served over beef sausages and mashed potaotes..yum! And cold with roast beef in a sandwich. Mine was rather chunky...similar to a relish consistancy. I reduced the green capsicum to 1 and added a bit of sea salt to cut down the sweetness slighly. Thanks for sharing.

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Stardustannie September 23, 2005
Garden Tomato Sauce