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Pantry Friendly Tomato Sauce Recipe

Pantry Friendly Tomato Sauce

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (105)

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Average Rating:

Total Reviews: 105

Showing 81-90 of 105

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  • on March 25, 2005

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    This is an excellent recipe. Thank you Alton & everybody that works with the show.

    Excellent for Pizza. I would put a bit less sugar for a pasta dish.

    I did not have any celery or capers, need more capers, but I did add mushrooms. WOW what a great recipe.

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  • on March 23, 2005

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    I think this recipe has some great basics, but the addition of the sugar made the sauce too sweet. In addition, had some issues with roasting the vegetables in the oven. They seemed to burn more than they did "caramelize."

    If you make this, scale back on the sugar definitely.

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  • on March 20, 2005

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    Good quick sauce

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  • on February 07, 2005

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    This recipe is definitely worth the effort. As some of the other contributors have voiced their opinion as to it being possibly too sweet, I find it perfect as a pizza sauce. Maybe some people (including myself were not used to the concentrated flavors in this recipe. I have vowed to never again use store bought tomato sauce.
    "Good Eats" is not only the most entertaining show on cable, it is also the most rewarding!

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  • on January 06, 2005

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    I followed the recipe and added the 1/4 cup sugar, which made the sauce too sweet for my family's taste. Otherwise it was terrific. Next time I will taste first and then determine the amount of sugar to add.

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  • on December 29, 2004

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    Easy to make and declicious!

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  • on December 17, 2004

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    Too sweet, too hot. Interesting construction, but not worth the effort.

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  • on December 13, 2004

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    I rate this a five for the versatility and flavor. It does take considerably more work than opening a jar of pasta sauce, but it is worth it.

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  • on November 14, 2004

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    After making this recipes, I have determines that this is the best homemade pizza sauce that I've ever made. If I weren't so cheap, maybe I'd buy a stick-blender so I can use this as a pasta sauce; however, after letting the sauce cool and puree-ing it in my blender, I found it to be one of the best pizza sauces I've ever had (let alone made!

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  • on November 12, 2004

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    THIS IS ONE OF THE BEST PASTA SAUCES I HAVE EVER MADE!!!! YET ANOTHER RECIPE FROM ALTON THAT HAS NEVER FAILED ME!

    My sister likes this sauce even better than the pasta sauce she makes without a recipe. I found that you can use a semi-dry red wine in place of the white wine or even chicken/veggie broth (I actually prefer the red wine. I did find it a bit spicy using the full amount of the red pepper flakes. Also balsamic vinegar works equally well in place of the sherry vinegar.

    It does take some time to make it but it is pretty easy to make and definitely well worth the wait!

    LOVE YOUR RECIPES ALTON!!!!!

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