Thank you! This simple, yet amazing, recipe made me a bona fide kitchen stud to my wife ... I now make it regularly and it's perfect everytime.
So easy and so delicious. I was a bit concerned about the amount of water and paste. But I followed the directions and I wouldn't change a thing. I also used San Marzano tomatoes. This will be a staple in our house for now on. Thank you. *On a side note, passed down by my husbands uncle I put a whole carrot in while it simmers to absorb the acid. Try it.
Easy and delicious liked the way the soda bought it all together!
This is a great sauce for being so simple.
I love it make it 2 times a week
One of the best Italian sauces! So easy to make. I use Peeled San Marzano tomatoes and use my immersion blender to crush them while in the pot. These tomatoes have the best flavor. I used less water than called for and did not use the baking soda. I added my uncooked Italian meatballs (1 lb each of veal pork beef) and cooked for four plus hours.
This recipe was easy to follow! I didn't read correctly to see it was 2 cans of 32 oz so I had 2 cans of 24 oz crushed tomatoes. The sauce still came out really good. I added way too much basil (dry not fresh) and I was a little worried. After simmering for over 2 hours it wasn't overpowering like I thought I would be. I added meatballs to the sauce for the last 20-30 minutes of simmering. This will be my go to for sauce from here on out!!
I personally didn’t care for the sauce, too sweet. Was super easy to make though!
Delicious. My first "baking soda" red sauce. I was careful to add no more than a level teaspoon and it cut the acidity nicely. My Italian brother in law had seconds!
