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Added February 15, 2004 | Recipe #84025
Showing 1-7 of 7
Added a little sugar (1/4 tablespoon) because I don't like my sauce to be overly acidic and a bit of sage (cause I like sage ^.~). Started with freeze dried garlic bits because that was what I had on hand. Very yummy and super easy! I'll make it again. :)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
I didn't have canned diced tomatoes so I used 16 ounces of tomato sauce and I threw in about 1/2 tsp. dried oregano and about 1 tsp. sugar. This is a very good recipe and I would make it again.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
This was so good and easy to pull together at the last minute. I think the addition of fresh basil at the end is really what pulls this together, brightens the flavors and sets it apart. Wonderful that you can get that kind of flavor with such a short cooking time. One caution, this has a fairly pronounced garlic flavor. While I think that works well on a pizza where it will be intermingled with cheese and crust and other flavors if you have other intentions for the sauce, that should be a consideration. The sauce is also quite chunky. My sauce was not destined for pizza, rather I served it as a condiment with Roast Pepper Polenta Cakes. The chunky bits of tomato, sharp garlic and basil made such a nice contrast to the creamy polenta. Thanks Tish!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 (438 g)
Servings Per Recipe: 1