Pantry Friendly Tomato Sauce

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I love this recipe! First time I made it, it was way too spicy for my taste. So I took out the red pepper flakes the second time. Next time I might cut most of the sugar too though. It is pretty sweet. But otherwise, this is amazing and completely adjustable to your personal preferences with sauce :]

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Awesome for lasagna and spaghetti. Little complaints

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While I love AB and good pasta sauce, this one is too tangy and sweet. What's the point of adding sugar if you're adding carrots? Carrots not only provide sweetness, but also depth...no need to fight what nature can already do! As well, I feel the prescribed amount of vinegar adds too much acidity. Don't we have enough from the tomatoes? One Tbsp. of vinegar should be MORE than enough to get the desired effect.

So, my primary problem with this recipe is that it detracts from the flavor of tomato...which is, ultimately, what pasta sauce is about. Nevertheless, Alton rocks, and I've learned a lot from his "scienfoodology" (TM!!!

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This is my go to sauce for anything requiring tomato sauce: pasta, pizza, braciole. Last night I used it for an egpplant parm recipe and it was wonderful. I've experimented with different tomatoes, and I've found Muir Glen or San Marzano seem to taste the best.

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I first used this recipe in 2008, and I absolutely love it. I can't buy canned sauce anymore. I make it, freeze a few containers, use the rest for pasta, bruschetta, veal parmesan, but I have to watch out. When it's first made, I wind up eating it out of the bowl. Love it, and love Alton Brown!

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It is a lot more work than throwing a jar of pre-made into the pan and heating it up but it is well worth it. It does have a bit of a sweet taste but this balances well with the red pepper flakes. I have used olives in place of the capers and that has been very good as well.

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I got that Costco sized can of whole, peeled tomatoes (102 oz, drained it, removed the seeds and then placed them on a cookie sheet over a 14.5 oz container of Trader Joe's Mirepoix. Sprinkled everything with salt and garlic powder and 1/2 cup capers and baked in a 400 degree oven for an hour. Meanwhile, took the drained sauce, added white wine vinegar, frozen basil cubes (3, dried oregano (yeah followed something in orig recipe, 1/4 cup sherry (couldn't find any sherry vinegar in our stores, 1 tea from some garlic tubes I find in the produce section, and 1/2 cup vermouth. Cooked this mixture on low for an hour
Used a stick blender to mix everything together I LOVE this recipe.

I know, it's noting like his but it is... canned (ripe tomatoes, remove bitter seeds ...check;
drain juice, fortify and enhance...check, roast tomatoes and mirepoix...check.
Everything else is just variation .. oh.. and reduce sugar to no more than 1 teaspoon
It's awesome folks... try it

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I made this to go with some homemade gnocchi and found it went quite well. However, I think it would be too sweet with pasta. Next time, I will probably leave out the sugar, or at least use significantly less.

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way too sweet, trying to fix that with some stock

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Amazing!!! Sweet and spicy, I love it. I will definitey mak this sauce again. Alton Brown, You're the best!!