Pantry Friendly Tomato Sauce

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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!!

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This is a great sauce. Easy to make, hard to mess up and very tasty. You can use it on anything too. Pizza, meatballs, clams, ravioli, you name it. If you're like my mom, however and can't handle the heat, you obviously can remove the red pepper flakes. Also, you can just blend yours in a bar blender if you, like me, don't have a fancy new-fangled immersion blender like the one he used on the show.
One taste of this and you'll be sorry you ever fed anyone Ragu or Prego or whatever you used to use. Best part about it too, is you can get it year round, in just about 30 minutes, if you can remember to stock your pantry with tomatoes. People will think you slaved over this sauce for hours, stirring constantly.

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Excellent and flexible tomato sauce recipe, whether using the straight recipe or as a starting point to build your own sauce... I'm not an experienced cook but following Alton's episode and recipe I'm able to make mind blowing sauce. Thanks Alton! Combine this recipe with Alton's Great Balls of Meat meatballs recipe and fresh pasta and you've got a fantastic entree.

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This is the best base for a tomato sauce. You can expand a lot on it, but using this as a starting place is excellent. I have changed out fresh tomatoes for canned, added mushrooms, used fresh herbs when available, etc., so many options. It is definitely spicy, I like it, but a lot would find it too spicy. I have started halving the sugar.

This is now my starting place for tomato sauce from now on, and it is hard to buy tomato sauce at store, when I know I can whip this up...

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A little watery for my taste, so I added the broiled tomato mix using a spider. I omitted the red pepper flakes the 2nd time I made it, because adding them made it way too hot for my crew the first time. Good to add the pepper flakes for pizza sauce maybe, but not if serving it as a spaghetti or pasta sauce. I went to town with my hand blender, and it is the only sauce we use for pizza now! Thanks Alton!

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I've tried Giada's, Mario's, several others. This one has a signature taste that no other sauce has on a pizza. It's divine.