6 Reviews of Vegetarian Pasta Sauce

From: Mirj

On Aug 14, 2007

I can see why you make this all the time! I love the oomph from the celery, and even added some chopped celery leaves in with the parsley. A chunky sauce like this needed some good shell-shaped pasta to scoop it all up. Thanks for lunch!

From: ladypit

On Jan 23, 2007

This is a super chunky sauce! I used less celery and more carrots, and an Italian seasoning mix for the different spices. I also had to use a bit more tomatoes because my can sizes were different. I was worried this wouldn't be sweet enough for our taste, but the extra veggies give it some nice mellow sweetness. I cooked mine about 30 minutes longer to soften the carrots some more, but I may have cut them a little big. Thanks!

From: ~Rita~

On Feb 8, 2007

A very hearty sauce more like a veggie stew. I sateed all the veggies in oil till tender then addded the rest of the ingredients. Skipped the paste and used fresh herbs except for the oregano. Used 3 cloves garlic. I did make it with 2-28 ounce cans of crushed tomatoes. Adding the second one after cooking for 20 minutes. This would have been rated 3 stars till I added the extra can of tomatoes and I`m glad I didn`t add the 12 ounces of paste, it would be been too thick. Thanks.

From: WI Cheesehead

On Mar 24, 2007

I was pleasantly surprised by the taste. It doesn't need sugar. I used 2 (14 oz) cans diced tomatoes that I pureed. I used 3 garlic cloves and, instead of celery or green pepper (didn't have any), I used some mushrooms. I had fresh oregano and parsley and dried basil. I chopped all the veggies in a mini chopper and sauteed them all first. I only used 3 oz of tomato paste and added 2 C water (we like it not so thick), but I would use a full 6 oz can at least next time. Nice sauce with a good healthy factor.

From: Mysterygirl

On Jun 1, 2007

Nice flavors and very easy. This one will go into my keepers.

From: Redsie

On May 27, 2007

This is a good and tasty basic tomato sauce. I added some zucchinis and some tabasco and cooked for a little more than one hour. Thanks Studentchef!