This sauce is OK, though I had to more that double the oregano, thyme, basil, garlic, and Worcestershire to get any flavor. The author also has quite a bit of nerve calling this "no salt", considering the amount of sodium in regular soy sauce (345mg/Tsp); I used light soy.
easy but not that interesting. the tomato gave a very strong flavour and i think ur sauce propertions r not right as they gave no taste. the herbs were good, gave rich flavour :)
this recipe was really good and it did keep well in the refrigerator for about 10 days.So,all you have to do is boil spaghetti or pasta and that's it.and there you go!!!