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Oh. My. Lord. THIS SAUCE! I had no plan in mind for a dish, when I decided to make it. I needed a sauce to just 'have on hand,' and this seemed simple enough. I'll admit, whilst I was making and tasting, I was not happy with it. I made it with the wine, not the best (but not the worst) 'chunky' crushed tomatoes (with garlic and basil), and about a can and a half of tomato paste. Simmered a good long while, but near the end .. I felt it missed that last little 'finish.' I dispatched a bit into a small bowl, and tried it with a bit of red wine vinegar. That helped. Then, the "AH HA!". I added about 1/3rd to 1/2 a cup of grated parmesan, and that was that.
BUT. The real deal was sealed the next day, after it had time to sit. THIS SAUCE IS SO [expletive deleted] SENSATIONAL! The depth with the wine, I can't even believe I made THIS sauce, it's so good. I'm eating it cold, out of the jar. I'm eating it as a dip, for my potato chips, I CAN NOT EAT THIS ENOUGH.
Make this sauce, indefinitely. But, my biggest advice is to MAKE THIS SAUCE, AHEAD, and give it a good few hours AT LEAST to let the flavors involve themselves fully with each other. You won't be sorry.
Very good and easy. I've made this recipe with wine & it was very good. Tonight I didn't have wine on hand so I added about 1 tsp of balsamic vinegar which gave the sauce a nice depth.
My husband and I always make a double batch of this and keep it frozen in easy to use sizes. I usually freeze 15oz for the two of us, sometimes it is too much but it is never too little. On pasta night I start a big pot of water and another with one of these frozen containers plopped in and four meatballs. Everything is warmed and ready when the pasta is. It is a real weeknight time saver.
Wonderful flavor!! I used fresh tomatoes which I dropped in hot water for 30 seconds, let cool, then peeled and squeezed the seeds out and then chopped them. I made the recipe as stated but didn't use the full amount of the red pepper flakes. I did add cooking wine. You can't taste the wine, it just improves the flavor. I used just a dash of sugar and a dash of salt. Very yummy!! Great way to use up all the tomatoes I have been given.
This sauce was so good that I'm making it again tonight. I used it with eggplant parmesan last week and tonight I'm using it in my spincach lasagna. I don't know if I can go back to jar sauce.
I have made this twice and waited to write a review until trying some changes. With my changes, this is a definite keeper in my book! The first time I used 1/2 the amount of onion you recommended, and it left a bad aftertaste. This time I left out the onion and used more tomato paste. This was the perfect flavor and consistency for us, I loved the thickness from the extra tomato paste! Thanks for another great recipe.
Made this today with the manacotti. Delicious! Sauce was thick though. Used an extra can of tomatoe sauce which was perfect.
I have made this before several times, and only got around to reviewing it today! YUM!!!! If you make just as written it is wonderful...I should say that I never add the wine and sub water or broth instead tho. Today I altered this one and loved the result! I added one can of tomato sauce, and omitted the sugar since I do not like a sweet taste. I also added 3 fresh basil leaves instead of dry. I chopped up green bell pepper really small and sauteed with the onion, I also added a can of mushrooms, YUMMY
An incredibly easy, fast recipe to make. The only change I made was to add thyme and marjoram (fresh) to the mix. Everything else was as directed. I let it cool completely, then reheated and simmered another 10 minutes. The result is a thick tasty sauce that is full of flavor. A definite keeper. Thanks for yet another great recipe.
WOW!!! This is the best! I'll never buy pasta sauce again. I have made this several times and each time I keep making larger and larger batches. I freeze it in quart size bags and use over roast vegetables or chicken as I don't eat carbs. This has provided a great new option for eating all my veggies!! Thanks Kittencal - you never disappoint in your recipes.