Pantry Friendly Tomato Sauce

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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.

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I quadruple or quintuple the recipe for canning. That way, there's always have a jar around when I need it. (Well not ALWAYS. Many of my so called friends know where the jars live...

I drop a lot of the sugar from the recipe (often all of it if I substitute balsamic vinegar even when it's sized to make 2 gallons, I find that the original 1/4 cup of sugar is usually enough.

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I made this for a pasta sauce and I thought it turned out terrible. For one, it was overly sweet - 1/4c sugar was WAY too much. The flavor combination was just too all over the place - with capers, mirepoix, all that sugar, and red pepper flakes, I guess I should have seen that coming.
I will admit that I didn't have Sherry vinegar, so I just used red wine vinegar. And I used a cheap Sauvignon Blanc white wine, which may have negatively affected it. But based on how it tasted, nothing could have saved it.
Granted, it was not disgustingly inedible. But for a pasta sauce, it was a huge failure. It may be better suited for seafood (mussels maybe. Either way, I won't be trying it again.

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It does take a while to make, but this is one of the most flavourful sauces I've ever tasted. I've used it on pizza, on pasta, and as another poster mentioned, it is darned tempting to just eat straight, spread on toasted Italian bread, or just used as a dipping sauce.

I've substituted black olives for the capers a couple of times, with great results, as well. May try to substitute anchovies for the capers once I run out of the little guys.

Also, I haven't been able to find sherry vinegar, so I did as he suggested in the show and used 1/2 red wine and 1/2 balsamic.

DELISH.

--kMs

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I cut the sugar in half and left out the capers. The sherry vinegar really gives a distinctive and tasty flavor. I also run it through a food processor at the end to smooth it out, though not so much that the veggies aren't still visible. Outstanding sauce.

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This gives a restaurant taste to a home made meal. I've tried it with and without the wine and have no complaints. Can it be canned?