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This was a good recipe, I found it too bland for my taste, so I added at the 2hour cooking point about 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of Oregano and 1/2 teaspoon of thyme. Also after the first 2 hours of cooking it covered, I let it cook uncovered to reduce it, making it thicker and more flavorful. I will make again with the additions.
This was my very first time making tomato sauce from scratch. We have a bumper crop of Roma tomatoes this year, more than we know what to do with so I decided to try out this recipe and hopefully freeze off the extra sauce for the winter months. It was fantastic! Only I can see why some folks might be having problems with this recipe, the recipe says "10 Tomatoes' but does not specify how large the tomatoes should be. For all practical purposes, it should say "10 large Tomatoes" because the size and the amount of the other ingredients DOES make a difference! Having said that, I quadrupled this recipe (using the portion converter) since I had 40 very medium Roma tomatoes, cut down on the amount of peppers and carrots, I used chopped baby carrots too since that made it much easier to cut into small pieces. I also threw in 2 dried red chillies (you can get them from the Indian grocery) along with the bay leaves and celery stalks while the whole thing simmered, in order to give it a bit of a kick. I also replaced the Italian spices with fresh thyme and oregano like other posters had recommended. It was superb! It freezes well too and can easily be warmed up and be added with either cooked ground veal or pieces of Italian sausage for a non-vegetarian sauce for later on.
This is a great basic recipe! Easy to follow and easy to do as this was my first attempt to make homemade tomato sauce. I did make changes. I carmalized the onions and omitted the carrots and burgundy. Also after the sauce had been cooking for two hours I poured it into the blender to puree it; my kids hate vegetable chunks in their sauce so I did this to disguise the other veggies! Sneaky huh. Also I added salt and used oregano thyme and parsley instead of a general Italian seasoning. Overall this was a great recipe starter for a tasty sauce!
Very good recipe. Always looking for good tomatoe sauce recipes and found one in this one. Everyone enjoyed the spagetti and meatballs. One thing I recommend is to score the bottom of the tomatoes with an X as this makes it easier to peel.
A great way to take advantage of the summer harvest! I've made 3 batches of this already and I've got another month of tomaote season left. I made this in the slow cooker and it was wonderful. Instead of Italian Seasoning I used fresh sage, oregano, thyme and rosemary...I just cut large branches of each herb and placed it on top of the crushed tomatoes. Before packaging I removed all the stems. This is definately a keeper!
I used Roma tomatoes so it was nice and thick without having to leave it uncovered the last 2 hours of cooking. However I did add 3/4tsp fresh thyme 3/4tsp fresh oregano 1tsp Lawry's seasoned salt and 1/2tsp fresh ground pepper. I pureed everything as other readers did. I used this sauce to make lasagna and with what was left I served as a side dish with Italian sausage. This is a good sauce to make if you are serving to people who do not like spicy hot. For just my husband and I I would also include a tsp of red pepper flakes. Thanks for a good basic recipe using fresh tomatoes!
After going to a local event called the Tomato Festival, I was able to get 20 tomatoes for only $4.00. I always wanted to make tomato sauce from scratch. I doubled the recipe. I fried pepperoni in the beginning and used the grease to cook the onion and pepper. I managed to get away with not using any tomato paste after simmering it for over 8 hours to reduce it. I added a 1/2 cup of Romono cheese, and cooked the sauce with whole carrots and later removed them. I pureed the sauce then added 3 drops of red food coloring to bring back the bright red color. Excellent recipe with a great taste!
Absolutely delicious !!!!!! I used one red bell pepper instead of the green, only one carrot and no sugar at all. I substitute the wine for ½ cup of beef broth. As mentioned by other readers, I added more salt and double the seasonings and also added dried oregano, 1 dried red chille pepper and ½ teaspoon red pepper flacks. Two fantastic hints that helped me a lot: 1) Make an x at the bottom of the tomatoes before put them in the boiling water. It peeled so easily! 2) Blend everything after the first 2 hours. I included the celery to be added to the puree. My hint – Discard the bay leave and red dried chilli before you put it on the blender. I almost forgot! No more grocery tomato sauce for me. This is too good!
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