Wow, wow, wow! This is my first time making sauce and, boy, am I glad I chose this recipe! I roasted 13 roma tomatoes at 400? for 30 minutes, then peeled off the skins once they were cooled. Followed the recipe as written after that. Used an immersion blender at the end to make it the perfect balance between saucy and chunky. Thanks again for the recipe - delicious!
Very good! I took the suggestions of other reviewers and substituted sour cream for the cream, and added Italian seasoning, onion, and more garlic. A nice light yet filling summer meal.
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