Comments on: How to Make the Ultimate Homemade Tomato Sauce

By: Emily

Emily — Tue, 23 Jun 2009 13:51:28 +0000

i made this last night and it is delightfully thick and delicious!! I couldn’t find crushed tomatoes at trader joe’s so i used diced, cut up whole, and 2 small cans of paste. I added mushrooms, zucchini, oregano and basil. I love the fresh thyme and rosemary. Also added a couple links of jalapeno chicken sausage.

A few things I am planning on eating it over this week: pork tenderloin, shrimp, eggplant, and spaghetti squash!!

I highly recommend! thank you!

By: Quickthink » Blog Archive » QuickFood - Lusting for Spaghetti

Quickthink » Blog Archive » QuickFood - Lusting for Spaghetti — Sat, 07 Feb 2009 15:47:57 +0000

[...] How to Make the Ultimate Homemade Tomato Sauce (marksdailyapple.com) [...]

By: Trinkwasser

Trinkwasser — Thu, 05 Feb 2009 16:19:33 +0000

Leave out the onions rosemary and thyme and add in the oregano, mushrooms, more garlic and more oregano and that’s basically my recipe. Oh and some chopped streaky bacon.

Helpful hint: throw in some whole black peppercorns for entertaining little hits of hotness, and paprika powder for added redness

Goes exceptionally well over runner beans, bean sprouts or even asparagus, who needs spaghetti?

By: Tom

Tom — Thu, 29 Jan 2009 13:30:40 +0000

That sounds great, would it be bad to add chili to that recipe.

By: Hot, Hot, Hot: How to Make the Ultimate Salsa

Hot, Hot, Hot: How to Make the Ultimate Salsa — Sat, 24 Jan 2009 21:55:48 +0000

[...] How to Make the Ultimate Homemade Tomato Sauce [...]

By: Mary D.

Mary D. — Sat, 24 Jan 2009 17:20:01 +0000

You recipe sounds remarkably familiar – we made 16 pints of sauce last weekend and put most in the freezer for ‘later’. We started with a pork roast and a beef roast, though: we ground it together and added sweet Italian sausage seasoning after grinding. This way, we were able to get wonderful coarsely ground meat for the sauce at $2 a pound. What a deal! and the sauce is wonderful.

One hint, though, for new sauce makers: Don’t ever let the sauce get above a simmer – if it boils, it will get watery.

By: Ray B.

Ray B. — Sat, 24 Jan 2009 14:20:02 +0000

My sweet Italian wife makes the absolute best “gravy”, and interesting enough, it is remarkably dependent upon the particular brand of canned tomato sauce. Trust me on this. . . . Red Pack Crushed!

By: Maria

Maria — Mon, 19 Jan 2009 05:50:59 +0000

My mom makes a sauce like this to compliment her stuffed peppers, stuffed cabbage and stuffed zucchini… We’ll have to try adding rosemary and thyme to the mix.

By: FoodRenegade

FoodRenegade — Sat, 17 Jan 2009 03:01:24 +0000

I make a sauce like this all the time — so much so that I never understand why people buy the stuff that comes in jar. We often serve it in a noodle-less lasagna — we layer thinly sliced veggies instead of pasta.

This looks like a fantastic recipe!

By: Jen

Jen — Sat, 17 Jan 2009 00:32:16 +0000

Marcy,

I love the idea of zucchini pasta. Are you willing to share your recipe?