Kay's Spaghetti and Lasagna Sauce

I made this last night to go along with baked ziti. It was delicious. Although I did make several changes. I used only 1 onion, 1 tsp. of brown sugar, 1 green bell pepper. I also added mushrooms along with 1 red & yellow bell pepper. I used 1/2 ground beef & 1/2 italian sausage & added a little bit of crushed red pepper. I let it simmer for about an hour & perfecto!! This is great to use as a base recipe. You can add or take away from based on your personal preferences. Thanks Sheri!!

I used this recipe for lasagna. It is delicious! I made the sauce in the slow cooker the night before and let it cook for 4 hours. I added one tablespoon of brown sugar as suggested by the other reviewers. I took leftovers to my parent and they asked for the recipe! Thanks for sharing a terrific sauce that is already added to my recipe binder!!!! I'm looking forward to making another batch to freeze so it will be ready whenever I need it. PS-I used 2 cans of tomato sauce and two cans of whole tomatoes blended them up together; omitted the green peppers.

Absolutely the best and easiest sauce I've ever tried. Like some previous reviewers, I cut the sugar in half and added a can of tomato paste. I also had to leave the bell peppers out because my husband doesn't like them (but I'll make it WITH them when he's out of town). Great sauce!! I loved it!

My family has been making sauce like this for over a hundred years... sugar isn't exactly a great big secret. We also add just one carrot finely grated... and never, ever add oregano (too bitter)... sweet basil is IT for us, baby, but we do add parsley.. After we've browned the ground meat, pork neck bones, sausage, onion and garlic we then 'brown' one can of tomato paste before we add it to the gravy followed by a can of red wine (or water). As far as bell peppers...eh, we never use them in gravy.

Yum! I made this for my husband's birthday dinner and he loved it. I will cut back on the sugar next time, it was a touch too sweet for me. I did add crushed red pepper to spice it up a bit and let it simmer for a couple of hours.

Very nice recipe. My secret weapon was a dash of cinnamon. Only a dash though! I didn't blend the tomatoes together, but I did chop up the stewed tomatoes. I added a tbsp. of white sugar, and dark brown sugar. I also added tomato sauce (to taste). It needs salt and pepper for sure, and I added a few shakes of red pepper flakes. It kept simmering and I kept adding more basil and oregano to taste. A bay leaf is nice too. Will make again, and will tinker with it again!

GREAT! Picky 11-year old enjoyed it. I took the advice of using 1 tbsp sugar and adding a can of tomato paste. Also, only used 1 onion and 1 bell pepper and almost a 1 1/2 of hamburger.

This was a great spegetti sauce. Easy to prepare and my kids loved it. I don't have a blender so the tomatoes were a little big, but still all in all great stuff!!

I have tried MANY recipes trying to find a good marinara sauce that everyone in my family would like and I have finally found it. I would cut back on the sugar and bell pepper next time, though, but it was the best so far.

A truly good recipe, made even better if prepared in the slow-cooker. Instead of sugar, I use the advice an elderly Italian lady gave to me many years ago -- to add a generous spoonful of grape jam. You'll never be able to detect it, but it makes a wonderful difference.

I am Italian and come from a big family of great Italian-American cooks. I never heard of making homemade sauce using stewed tomatoes, so I tried this recipe out of curiosity....not a favorite, sorry. I suggest using the crushed tomatoes, tomato puree (in place of stewed tomatoes), a small tomato paste and then fill paste can with warm water, and add that as well. My family does put 2 TBSP sugar in our sauce recipe, but stewed tomatoes already have sugar added, so maybe this is why others have said this is too sweet? And always start your sauce by sauteing the fresh garlic with about 1/4 c. olive oil, that gives the sauce a wonderful taste!

This is an excellent basic recipe. You can either do a lot with it by adding more spices, or you have make "as is" and it is wonderful. I left out the sugar, and added a pinch of baking soda instead, as suggested by another reviewer. What a great tip! If you don't like a real sweet sauce, but want to tame the bitterness, baking soda does the trick. I went with one onion and one green pepper, a bit heavier on the oregano, basil and garlic to suit my family's taste. I also used ground turkey in place of ground beef and it turned out great. Couldn't tell it was ground turkey, the family didn't know. Much healthier, and easier on the budget. I often make this substitution in meat sauces when I want to go lighter. Overall, this is an easy, versatile recipe.

Very good. However, IT NEEDS SALT. The perfect ratio I've found for our tastes is - 1 tablespoon of sugar = 2 teaspoons of salt. Try it! I used one onion and one bell pepper. I considered chopping them by hand, but why bother when I've got a food processor? I blitzed it in a few seconds, removed the veges and then blitzed the tomatoes. Yum. UPDATE: I consistently use this recipe every single time when I make spaghetti, it's that good. Always with my sugar/salt ratio also.

Very good. However, IT NEEDS SALT. The perfect ratio I've found for our tastes is - 1 tablespoon of sugar = 2 teaspoons of salt. Try it! I used one onion and one bell pepper. I considered chopping them by hand, but why bother when I've got a food processor? I blitzed it in a few seconds, removed the veges and then blitzed the tomatoes. Yum. UPDATE: I consistently use this recipe every single time when I make spaghetti, it's that good. Always with my sugar/salt ratio also.

This was fabulous all alone but I added some red pepper flakes that came from a pizza delivery and that added a teeny spark to this wonderful recipe. I will keep this and always use it until it is committed to memory!

This is a very good recipe. I am diabetic, therefore sugar is not an option for me. I peeled and shredded 2 med size carrots instead of the sugar. It gives it great flavor and natural sugars. I will use this recipe again. My family enjoyed it very much.

Great and basic sauce and as the submitter advises you MUST add the full amount of sugar. The secret of any good lasagne, & what makes it different than other Italian sauces, is the sugar. I use dark brown sugar, light brown sugar, white sugar, sometimes even Karo syrup to sweeten my sauces to different degrees and for different recipes. That's what separates really "cooking" from just opening up a jar of Ragu!

Wonderful as written. Only minor changes I made (our tastes) was brown vs white sugar and 1tbs vinegar to meld flovours. I used crock pot on low for 3 hours. Company raved.

I made this for dinner and was very disappointed. Following the directions as written yielded a very bland sauce with little body. I added more seasoning after the initial tasting, and it really did little to help the taste. It was requested by my family to not make this recipe again.

Another good hint if you don't want to use sugar is to add a carrott, either small baby ones or a large one split up the middle. The carrot adds natural sweetness to the sauce and was also from an old Italian lady who my mom got the secret from. The one who gets the carrott in their sauce is said to be going to have good luck!!! Enjoy.

Instead of sugar, I added a little milk...a tbs. or a little more. It took away the acid taste so I could omit the sugar.

Great basic recipe that you can tweak to your heart's content!. I used 4 14.6 oz cans of varying tomatoes... 1 Stewed Tom, 1 petitie diced garlic & olive oil, 1 diced italian style and 1 fire roasted diced. I am using spicy Turkey Italian sausage, removed from the casing. 1 tsp sugar as this was already a bit sweet, recipe amts of garlic, basil and oregano and 2 sm bay leaves, only 1.5 peppers (I actually buy these on sale, wash, dice and keep a huge bag in the freezer--red, yellow and green or poblano-so just grabbed 2 handfuls-ish). It sure smells like HEAVEN....still simmering but we keep sampling. Great proportions, just watch the sweetness and adjust to your taste!!

I've been sneaking sugar into my spaghetti sauce for a long time. I think it helps offset the acid in the tomatoes, I learned not to tell people because I usually get eeeooo "sugar in spaghetti", my family doesn't know and they haven't complained about my sauce. It is good to get some validation from an actual Italian cook.

It's basic and delicious. The Italian recipe I got years ago had a secret ingredient in it, which, instead of sugar, called for sweet pickle relish in about the same quantity, a tablespoon or 2, depending on how a big a batch of sauce and how sweet/sour the tomatoes are. It makes the sauce!

I make meatless red sauce in large quantity to freeze in 3-cup portions. This was the first time I used this recipe and am happy with the result. I always read the reviews before trying a recipe. I followed the most popular tips. One great tip I read was to add baking soda to the sauce to reduce acidity. Another was, for meatless sauce, add a little olive oil. I did both, and it really made a difference. Thanks folks!

I have been making my sauce this way for 25 years. The only change is to cook the green peppers until they are soft, put them in your blender then into the sauce. You need the green peppers for flavor. When the sauce is done let it sit for 24 hours to let the flavors blend. Enjoy!

Good, but besides the sugar add red wine. now that will clinch it!

Wow! I may never buy jarred sauce again! I believe in giving a review on recipes as they are writtten before making any changes - however I used only one pepper, as they are not my favorite but hubby likes them in his sauce. This was not just quick and easy but tasted great, too! Thanks for sharing!

many of these reviews crack me up!! "5 stars!! I made this and it was delicious, I only changed a few things! I left out the meat, garlic, 1 onion, 1 bell pepper, all of the tomatoes, basil, oregano, BUT I added 3 scrambled eggs and some mushrooms and cheddar cheese, and it was the yummiest omlet I ever had!! Great recipe!!" LOL!!!

My husband loved this sauce. My only change was to cook and puree two medium size carrots and add them to the sauce instead of the sugar. This curbs some of the acidity and gives the kids an extra serving of veggies without them even knowing it. Thanks Kay for this delicious recipe.

very disappointing...followed it to a "T" and it was runny...I feel like it needed tomato PASTE...won't make this again.

It seems to me, that most everyone thinks that sugar is some kind of secret ingredient, it's really not. If you use 1 to 2 T. of concord grape jelly instead of sugar, you'll not only cut the acid, but you'll be adding another layer of flavor. Trust me. I actually talked a waitress at the Old Spag. Factory in Seattle into telling their secret.

I was nervous to try to make homemade sauce for the first time, but I will never make anything else except for this! This recipe made enough for 3 meals for my family of 4. I always have us eat one batch that night and then I portion the other two in individual foodsaver bags and freeze them (you can boil those bags). I just use one large onion and one pepper, and that is all I can seem to get passed my children. I've only used this as spaghetti sauce, but I'm sure it would be great in lasagna too. Trust me, you really should try this!

I find the comments others make on how they changed the recipe to be just fine. Helps me make decisions on how to cook or even if I want to try the recipe (I don't bother to look at the number of stars given). Thanks!

This is a great basic recipe, and the only thing I would say is that you don't have to blend the tomatoes. My family likes it a little chunky! Also, I add a little red wine to the sauce as it's simmering

This sauce was perfect just the way you listed it. Didn't change a thing! Thank you!!

A good spaghetti sauce. I followed the recipe with one exception - I used a 15 oz. can of Italian tomatoes because it's what I had. If I make this again, I think the recipe could stand for one 28 oz. can to be Italian blend tomatoes, just for added flavor.

My Italian family (mom-in-law and siblings) use carrots in place of the sugar. The sugar is used to cut the acidity of the tomatoes. Carrots do the same thing and are a bit healthier. A nandful of baby carrots does the trick.

This by far the best basic sauce ever! It is identical to my mother in laws with one omission, she adds one tbs. of cider vinegar at the start of simmer. This makes the flavor of the spices just explode! Thank you for reminding me of this great sauce.

5 stars! My father was Italian and ALWAYS used sugar in his sauce. That is the secret!

Lovely sauce and so easy.. try using brown sugar and a wee dash of worcestershire sauce..

you got sweet onions in it Elimiate the sugar no need for it unless your making a dessert btw take this recipe boil up some elbow mac add it to the mix and you have what we cal in newengland American chopsuey

This was great. Was making chicken parm and discovered I was out of spaghetti sauce. Found this recipe. Boy am I glad I did! Just made 2changes... didn't add meat and used half white and half brown sugar! Was awesome!

I am also Italian. My aunt would grate up a carrot for sweetness instead of adding sugar. I am surprised this recipe is Italian and does not call for garlic???? I remember watching my mother make spaghetti sauce probably once a week. My job was to add a little water and stir while it brewed all afternoon. My father would say at the dinner table, "you're eating your native dish tonight!"

This is exactly how spaghetti sauce should taste. No more store bought jars for me!!

I must say this was one of the best recipe's for spaghetti sauce I have tried! I only used 1 onion. I also simmered for 20 min, I used 5-8 fresh basil leaves (minced) in place of the dried, and I used ground lean turkey. Thanks for this delicious sauce!!!

Delicious! I did not bother with a blender. I drained off a little of the liquid from the stewed tomatoes and added an 8 oz. can of tomato sauce, as well as the crushed tomatoes as directed. Used only 1 yellow onion and 1 green pepper. Kept all other ingredients the same. Excellent and oh-so-easy.

Absolutely the BEST SAUCE I've ever had! I added a "pinch" of baking soda along with the sugar and added a dash of red pepper flakes and some merlot. I didn't use the meat, just cooked the vegetables in a little olive oil before adding the tomatoes. I simmered it for about 4 hours. Incredible! Thank you for the recipe.

This is a great, simple meat sauce recipe. I add fresh mushrooms and use 1/2 ground beef and 1/2 Italian sausage. Since I was never a big fan of sauces heavy on oregano, this one is just perfect. Although it's ready to eat in 40 minutes, it tastes even better after 2 hours.

My home made sauce is very similar. The difference is that I roast pork neck bones & add it to the simmering sauce. It adds even more flavor and always brown the meat & saute the veggies before adding to the sauce.

this sauce was okay in my opinion. i think if i make it again i will add some red wine and worchestershire sauce for some extra flavor. i used it to top spaghetti and i felt that it lacked flavor. i bet it would be better in lasagna where there are other flavors (ricotta, mozzarella) for it to combine with. thank you for sharing.

Pretty good basic recipe. My family's sauce starts with olive oil, minced onion, cook for a couple of minutes, add minced garlic and tomato Paste, stir constantly to carmelize the paste, add more oil if dry, no sugar is needed, and I only add bell peppers when I'm making chicken cacciatore.

I make this every few months and it is so worth it! You can't find a jarred sauce at the store that can beat this. Depending on my mood, I will add mushrooms, more garlic, port wine, etc... Sometimes I leave out the meat, whatever our tastes are at the time. It's a very versatile recipe and freezes very well.

Great, easy recipe. Makes you wonder why anyone would spend all that money on jarred sauce in the supermarket. Keep tasting it for salt---it may need a little more. One note: as an experienced cook, I always add a bit of sugar to anything I cook with tomatoes--fresh or canned.

Decent enough meat sauce. I cut the sugar in half and it was just too sweet still. ill try again with little or no sugar. I use chuck for my meat sauces.

This is a wonderful base recipe and one I have been making for years. I would definitely use diced tomatoes instead of stewed and skip the blender if you like it chunky, which we do. You can use ground beef, ground turkey, Italian sausage or a combination (or no meat at all). I cut the onion and pepper in half. Also 2 T sugar is way too much, unless you like it sweet. 1 T is plenty to cut the acidity. I love using fresh herbs instead of dried whenever possible and lots more of them. Add a bay leaf or two as well as some mushrooms and you have the perfect sauce. Sorry, I usually don't change recipes so much and then rate them but this one is just so versatile. Never thought of using a slow cooker before but I bet that would be wonderful!

Thank you SHERIMA1! I love this recipe. It's so nice to find a recipe full of fresh veggies. Everyone loved it, even the kids. This will replace the WBLE sauce (from this website), I always use. I did not use the full amount of veggies and I am glad I did not. I used half of what was called for. It would be too much to use the full amount (for us). Thanks again!

Um, no. Sorry, but I did NOT like this at all. And it's not just me.. the 2 guys I live with who will eat anything didn't really care for it either. I took another reviewer's advice and let it simmer in the slow cooker for about 6 hours. Maybe that was the problem, but I highly doubt it. My boyfriend said it tasted like chili. I'm not so sure about that.. but it definitely didn't taste like any Italian red sauce I've ever had. Not worth the effort of chopping 4 onions! I'll stick to my basic crushed tomatoes/sauteed garlic/ground beef recipe. Maybe simple is best in this application.

This is the best sauce I've ever made. My husband always tells me my sauce tastes like compared to his mothers. When I made this he said "Wow! This is just as good if not better than Mom's!" So, I will use this over and over. I'm making for the 2nd time right now, didnt have any stewed tomatoes so I'm using two cans of chopped, I blended one and kept the other the way it was out of the can, I think the little pieces of tomato add a dimension to the sauce. Thanks for this recipe, it's so wonderful!

Perfect! I've been looking for this recipe forever and am so glad the search is over. Only "tweak" I made was halving the recipe except for the beef and garlic, using stevia in place of the sugar, and then added 1/2 tsp. marjoram. Love, love, LOVE this! Won't be buying canned or jarred sauce anymore.

This sauce is wonderful! We found it, and have been making it on a regular basis ever since. The first time my husband made it, he accidentally switched the amounts of two of the spices, but it's been delicious every time! Freeze and save for pizzas, marinara, spaghetti, lasagna, everything!

I tried this last night on a whim. I'd previously tried another homemade sauce(not from this site) and it was the worst, so I was skeptical. However, with this recipe I now have a renewed faith. This sauce was delicious. First off, I only used one green pepper and onion and lots or garlic. Also, because I like a chunky sauce, I didn't blend the stewed and crushed tomatoes. For those who are worried about a thin sauce, I would suggest using only slightly more than half of the crushed tomatoes. I did and the consistency was perfect. I also added extra seasoning like italian seasoning, garlic salt, and red pepper flakes (at the suggestion of other reviewers). I used two tblspoons of brown sugar (next time I might go with only one, just to see what happens). All in all a great sauce. I am soooo looking forward to lunch. My boyfriend also gave it two thumbs up!

I am a novice cook, so I picked this recipe because of the great reviews, and it seemed like it had pretty basic ingredients. All I can say is wow! It was absolutely wonderful. The only things I changed were I used mushrooms instead of green peppers (they give my dad heartburn) and I added about two tablespoons of olive oil even though I used meat. I also used fresh basil instead of dried. I don't know what people were saying about it being too chunky, I thought it stuck to the pasta perfectly and was thick and rich without being overwhelming. I am going to be making large batches of this to freeze!

I'm Italian and I find myself refering to this recipe often! Its a really good base. Sometimes we use ground turkey instead.

A great sauce! I only had 2 14oz cans of diced tomatoes, which I pureed, and it was plenty enough for our taste. Like others, I used only 1 bell pepper, 1 tbsp of sugar and 1 can of tomato paste. This recipe makes more than you think it will.

I liked the flavor of this sauce and would probably like it very much in lasagna. I served it over pasta last night. The only change I made was to cut the sugar in half and I'm glad I did. You just want to cut the acidity of the tomatoes not have a sweet sauce. I have left overs and I'm thinking about using it in lasagna. I think I could stretch what I have left. Thanks for sharing.

2 tablespoons of olive oil does not make up for the meat

I've been using this recipe for quite a while -- it's a good base recipe that can be altered as you see fit. Cook all day in a crock pot, use beef broth instead of the liquid in the canned tomatoes, change up the meats (italian sausage, ground beef, ground turkey, ground venison, etc.), add veggies (mushrooms, peppers, etc)... the possibilities are endless.

We made this for dinner tonight- it was delicious. We made it exactly as the recipe stated except we added one can of tomato paste to the tomato blender mixture. It was fantastic! I recommend doing everything the same but next time I think I will try putting it in the crock pot.

Excellent sauce! Easy to make. My guys loved it. Made is exactly as listed except I left out the sugar.

Amazing!! This is a great sause. Look no more. :) just wanted to mention that I used 1/2 lb ground beef and 1/2 Italian sausage. And added a yellow bell pepper, that I had sitting in my refigirator. Yum!! Thank you for this great recipe.

even cutting the sugar in half it is way too sweet for my taste

Grew up on this recipe for over 50 years. Whrn I married an Italian his entire family tried to get this from me! The sugar cuts the acid. Its great! As with another reviewer stated the sugar can be adjusted to your tastes. Great meatless too, freezes well, so double, triple the recipe and freeze remaining for a quick weekday meal

Used diced tomatoes instead of crushed, left it chunky, and followed everything else to a "T", and it was awesome. My grandchildren kept saying how good it smelled while it was cooking. They all loved it! I froze the left overs and then used it a week later in a buuternut squash raviolli lasagna, and it was AWESOME! I'm making lots to give as gifts this Christmas. THANKS for the great recipe!

I felt like I was Italian after making this sauce! I had no idea that cooking and eating could be this much fun! My family and I LOVED this recipe and I will never again buy canned spaghetti sauce!! Thanks so much for sharing this wonderful recipe! Voila!

Just what I needed in a quick sauce.

A really good sauce! I did as the others suggested and halved the sugar and added a can of tomato paste. Thanks to the advice.

Very yummy! Thank you, I always wanted to make sphaghetti sauce from scratch, but never knew where to start.

Only put one TB of sugar in and added some parmesan and red wine - wow, delish.

My family loved it

This was a really good base for a tomato sauce. I found it a little bland. My husband says he prefers my own sauce (which isn't saying much), mainly because this one was so runny. Next time I'll try adding a few cans of tomato paste, a little less sugar, and more spices.

This recipe really could be used for lasagna or spagetti and for me I think more lasagna than spagetti. The flavor was a bit subtle for me, will try some more intense flavoring next time but overall a good base recipe.

Very good sauce! Everyone loved it! Better than the store bought kind!

The best sauce ever!!!! This was the first sauce I have ever made from stratch, and both me and my husband loved it! Since I like a little more spice in my food, I added some red pepper flakes to mine, was extremely good!

This was kind of bland until I added garlic powder. It froze very well.

It made the meal! I didn't have stewed tomatoes but i did have two cans of diced tomatoes with garlic onion and basil, I also added a small can of tomato paste(I was worried about the extra liquid from the diced tomatoes). It may have been the seasoning in the diced tomatoes but it turned out great. Careful with the blender though it was filled to the brim! After trial and error, DON'T USE ALL DICED TOMATOES, MADE IT VERY SOUPY, use the stewed for sure!!! This has become the new sauce in the house, so much for store bought sauce. I have made this several times and like I say if you master the base the sky is the limit, add as you will just remember the basics and never forget who you got it from...THANKS FOR AS NEW FAMILY FAVORITE that will forever be attributed to KAY!!!

This was pretty good and my family loved it. I didn't add green peppers and I only used one onion. Next time I will use a little more salt and I might try a little red pepper flakes for a kick. This is a good basic recipe that can be easily tweaked to your families taste.

Great sauce. I added chopped carrots and a chopped celery to the mix and it turned out amazing. I can finally stop buying jarred sauce!

This is great! But instead of cutting up the green pepper, I put a couple big pieces in and remove before serving. This way you get the flavor but for the pinicky eaters that don't like peppers, they usually love the sauce!

Very good! To accomodate what I had on hand, I used one 28 oz can of stewed, 14.5 oz of diced, and 14.5 oz of crushed tomatoes. I only pureed the stewed ones to make the sauce a little chunkier. I also used only 1/2 of one green pepper, as my fiance isn't a *huge* fan of them. I also browned the meat, garlic, and peppers then threw everything in the slow cooker. Cooked it on low for 4 hours and the flavors came together very nicely. Thank you :)

I've made this a few times and like to cook it slowly in my crockpot for several hours and to add a bay leaf. It really has that yummy, homemade taste and is so simple.

This was the first sauce I had made from scratch and it was tasty. I used red and green peppers and added red wine and mushrooms which made for a hearty sauce. I will use this recipe again, but will add more spices as I do enjoy a zesty flavor.

I loved this sauce as well as my family. My family likes there sauce a little thicker so, I just added one can of tomatoe paste! It was great!

02/25/2012 I made this recipe today & we LOVED IT!! I did make some ajusments due to what I had. I made a large batch. So I used 1 lb.gr.beef & 1 lb. reg sausage browned in skillet with 1large white onion & 1 large gr.pepper. While that was browning I put in food processor Diced Fire Roasted Tomatoes(2cans) 2 reg cans diced tomatoes & chopped it down cause my husband doesnt like chunks of tomatoes. Poured all that into a crockpot. Added a large can of tomatoe sauce I did use the basil & oregano as recipe called for & I used 2TBSP Brown Sugar instead of white. I used some Mrs.Dash in the garlic blend because I had no fresh garlic as recipe called for. I cooked on low setting for 5 hours. I think maybe it would of been fine at 4hours. Just make sure you use enough tomatoes to cover all of your meat mixture. Large batch but we will freeze some of it. I usually use jar spaghetti sauce & doctor it all up but when I got this email from Allrecipes I just had to try. Fantastic!!! I WILL be making this for years to come now!! Make sure to read other reviews cause ALOT of people have good ideas. TB From New Sharon,Iowa

Loved the recipe. We used crumbled sweet italian sausage instead of beef and it was delicious. just add a good amount of salt and pepper to contrast the sweetness from the sausage, peppers and sugar. Also angel hair pasta with it was awesome. Thank you much.

This is the same recipe I learned as a child from Itailian wives in Newton Falls Ohio in 1948! I have so had so many compliments on it and it is so simple! Sometimes I add a little turkey sausage and it too is well received.

Easy and delicious. I did lessen the sugar a bit according to taste.

This was very good! I only had red pepper so I used that and added some chopped carrots too. Per another reviewer, I did not add the sugar but added a bit of baking soda and I added 1/2 teaspoon red pepper flakes, which we thought was the perfect amount. I don't see a need for the sugar. Using canned tomatoes from last year's garden, I did add a small can of tomato paste (as they seem to be more "watery" than the canned ones in the store). I used this sauce for Stuffed Shells I on this site...wow, great combination!

Didn't find this sauce very exciting..too sweet for my taste...I enjoyed the freshness though.