By lauralie41 on August 10, 2001
Photo by May I Have That Recipe
Photo by May I Have That Recipe
"This is my adopted recipe, I haven't made it yet."
Serving Size: 1 (356 g)
Servings Per Recipe: 6
"I really enjoyed this recipe. It is defintely a keeper and one that I will experiment with. I used plum (Roma) tomatoes from my garden and used a technique from a Williams-Sonoma cookbook that said to cut a shallow X into the flowering end of each tomatoe, place in boiling water for 20 seconds and then immediately dip them into ice cold water. The skins came right off! The modifications I made to this recipe was to use 3 small to medium sized onions, doubled the garlic (8 cloves), and added two jalapenos (one seeded, one not) for some heat. Everything else I kept as is. My friend, with whom I shared this, said it was really delicious. Thanks for posting."
"In late summer when the tomatoes are plentiful and ripe on the vine, this fresh sauce is a staple at my house. The family loves it, and guests rave. You can't go wrong on this one. Thanks UPDATE: Incredibly delicious and simple. Vine ripened tomatoes make the sauce spectacular. A definite crowd pleaser. I have substituted fresh rosemary for the basil. Yummy."
"This was great and will probably also make a great base for tomato soup as well. First, for those who found it too thin, make sure 1) you're simmering it UNCOVERED and 2) to try pureeing it. I used an immersion blender which made this super easy and fast. I also added fresh oregano b/c I had it. Lastly, you can easily can/freeze this and pull it out to make a quick tomato soup: add a little chicken broth and if you like a 'bisque', some cream, half and half or whole milk."
"This sauce is WONDERFUL! It's so fresh tasting with the garden tomatoes. I'm glad I ran across this recipe. Thank you!"
"Absolutely fantastic!! I have made three batches in less than two weeks. I froze today's batch in a gallon freezer bag! This recipe is a keeper!"
"Followed the recipe to a "T" except I doubled it but kept the oil to 1/4 cup. Yummy!! Thanks so much for sharing and giving me something else to do with my over-flowing garden!! :O)"
"As I'm not a fan of chunky sauce, I pureed the tomatoes with an immersion blender before beginning. I don't know if this made it thicker than other reviewers have reported, but I thought the consistency was good. I also added a little Italian seasoning per my husband's request."
"This wasn't really saucy enough for us. So after a few hours in the slow cooker, I dipped half out for freezing and added my favorite canned spaghetti sauce, mushrooms, bell pepper, a tablespoon of Italian seasonings (in place of the basil), one pound of ground beef and cooked uncovered for an hour. Yummm!"
"Flavourful, fresh tasting sauce, but I didn't like the consistency. Didn't "stick" to the pasta. I pureed the tomatoes as others had suggested, and left uncovered to simmer for almost 3 hours but still found it failed to match the thickness of sauce we usually use."
"Have been making this for over a year now and realized that I had not reviewed it yet. It's the only sauce that my husband will eat."
"I never knew homemade spaghetti sauce was so easy! After the sauce had simmered for two hours I added a pound of sliced fresh mushrooms and a pound of browned ground sausage. We ate it over spaghetti squash and it was delicious!"
"A great fresh taste that you can't get from a jar.<br/><br/>This recipe is great, and it's very forgiving if you want to make modifications. I've added bell pepper (because I had to get rid of it), adjusted the amounts (again, for the sake of using up what I had), etc., and it always turns out great. Or, just make it as-is, and it's still wonderful. I like to make a bunch of this at the end of summer and freeze it for the following year (and then we add ground sausage when we're ready to top our spaghetti)."
"This recipe is amazing!! I have never made tomato sauce before but wanted to use one that called for fresh tomatoes, using the tomatoes from my friends' garden, so this fit the bill. It was simple, straight-forward, and absolutely delicious!!! I didn't have enough tomatoes so I made a half batch and that was plenty for me and my toddler to eat for days. Now I'm begging people for their home-grown tomatoes so I can make more and more of this sauce :) As others have mentioned, do watch the sugar/sweetener because you may not need that much!"
"Easy and tasty way to preserve the bounty of tomatoes. Note to self: peel tomatoes first, picking out peels takes forever! Made for CQ14."
"This sauce is delicious! I cooked it about 45 minutes until the desired consistence (time depends on quantity AND size of the pot). I love the herbs very much! I did not add sugar as my tomatoes were sweet enogh.Thanks a lot for this delicious sauce. Made for Culinary Quest 2014"
"Good recipe, but a bit heavy on the basil. I would cut the basil in half."
"Really great basic sauce recipe. Thanks for posting!"
"Very nice and fresh tomato sauce! I had a green pepper to use so added that in place of one of the onions, otherwise made as directed. I added some Italian turkey sausage before serving and served over whole wheat pasta and we really enjoyed - thanks for sharing the recipe!"