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"This has a very nice flavor profile. I didn't have sage so I substituted marjoram plus I used mild pork sausage. Other than that I stayed true. I will cut out fat next time (which is why only four stars) but I would highly recommend this. Nice job!"
"This was really good. The only thing I changed to suite our tastes was to use Turbinado and not brown sugar. I also increased to 1/2 cup. I let it go about nine ours on the Weber with a couple of chunks of mesquite. Could have gone longer but the flavor was spot on!"
"I can't say enough good things about this recipe. I've tweaked it a little to suit our own tastes, but what a great place to start! It's the new House Seasoning in our house."
"This is crazy good! I didn't use cherry tomatoes, but I had 3 Romas I just sliced in half. After 1 hour roasting the bottom was just starting to burn (read perfect). Scraped everything into a bowl and smashed up the tomatoes a little. Re seasoned with salt and pepper and that was it!
This could be it's own sauce over pasta. It's a keeper!"
"Very good and easy to make! I didn't go the whole two hours, just one. And I waited to add the tomato paste until the end (sauce would stick in our pots)."
"Fantastic! I did cut the salt in half and it was perfect for us. I made a 12 cup batch for a 5 pound roasting hen. Can't wait for Thanksgiving!"
"I was looking for a way to make a curry sauce, and this is it! I didn't follow the recipe to a T as I was looking for a vegetarian dish. But the sauce this recipe makes was perfect!"
"This was really good. Like some of the other reviewers, I did not add as much oil. I also doubled the lime to squeeze (nice touch, btw). And since I didn't have any chilies on hand, at the end when resting I sliced up a dried chilie and added that with the cilantro to help enhance at the end.
Awesome recipe, thanks for posting!"