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Showing 1-4 of 4
on January 11, 2009
I made this last night. I've made variations before. The San Marzano tomatoes make it because they come from volcanic soil in Italy. Before I went to Italy, I don't think I knew what real tomatoes tasted like! I added a bit of red wine which gave it a deeper taste but I will try the marsala when I have it. I also subbed mixed Italian herbs for the basil and oregano. I chopped up a green cubanelle pepper which added a nice note but not as sweet as the red would be. Does anyone know a good source to buy San Marzano's by the case?? They are more expensive but worth it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 06, 2008
I used fresh San Marzano tomatoes for this very tasty sauce. I also added both marsala and sugar and did not find the sauce too sweet. The fresh basil and oregano added great flavor.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Nilesh
on March 17, 2006
on June 14, 2005
This ranks as one of the best recipes I've done from the Zaar to-date. The marsala wine gives the sauce a 'sweeter' taste - which matches fantastically with the basil. I didn't have canned marzano tomatoes on hand (which might have made it even better!) but I subbed with fresh ones. I didn't use the red pepper, because I liked the sweeter taste. Fantastic over spaghetti squash with parm. Wow!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (120 g)
Servings Per Recipe: 4