Alton - Red Sauce

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
1 hr 15 min
Level:
--
Yield:
1.5 Quarts

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 15 min
Total:: 1 hr 25 min

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Ingredients

2 (28-ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained
1/2 cup white wine
Kosher salt and black pepper, to taste

Directions

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.

Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.

Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.

Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning

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Comments & Reviews

recipe Alton - Red Sauce
Robert Palm Coast, FL 10-08-2008
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great flavor!
Rated: 4 stars out of 5

Exellent depth of flavor, though I will skip the sugar next time. I didn't have cider vinigar, so I used red wine vinigar... instead. It still came out well, just a little too sweet.Read more
recipe Alton - Red Sauce
Phaedra Houston, TX 08-08-2008
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Not worth the labor involved
Rated: 3 stars out of 5

I'm a huge Alton fan, but this recipe just didn't cut it considering the amount of labor involved. I agree with several of... the other reviewers who said it was too sweet. While including a mirapoir gave it a nice layering of flavors, the final payoff just wasn't worth the chopping and especially the squeezing of seeds out of canned tomatoes. ("Watch out, they spit.") Like other reviewers said, it's worth a try if you greatly reduce the sugar (or skip it altogether). I would like to add that using diced tomatoes instead of whole would help save some time.Read more
recipe Alton - Red Sauce
Anonymous 10-30-2005
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Too sweet
Rated: 2 stars out of 5

It tastes too sweet for us. It may taste better if you skip the sugar.
recipe Alton - Red Sauce
TARA McAllen, TX 10-27-2005
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No jarred sauce again!
Rated: 5 stars out of 5

This was so good and had many levels of flavors. Although I did not find it too spicy for my liking, my kids however did. ... They said they liked the sauce but it was just too hot. So those with kids wanting to try this sauce, I would suggest halving the red pepper for them. Other than that, go for it!Read more
recipe Alton - Red Sauce
LIH-CHERN Emeryville, CA 09-24-2004
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Prego Who?
Rated: 5 stars out of 5

This sauce has so many levels of flavor - a little spiciness from the red pepper flakes, the rich, mixed juices from the... mirepoix, the sweet taste of the tomatoes, and a hint of garlic and capers. I have used this recipe many, many times and can't get enough of it! As a twist, I add some ground beef and fresh diced mushrooms to create a more balanced meal.Read more