I don’t usually use a recipe for my spaghetti sauce but when I saw one in The Vegan Table I thought I’d give it a shot. I was disappointed.
It’s very basic and maybe that was the problem; very few spices and nothing to counteract the extreme acidity of the tomatoes. I added baking soda, brown sugar, red wine, more garlic, more garlic and more garlic and it still was only fair. I’m sorry, Colleen but this isn’t one I’ll be making again.