Tomato Sauce

Total Time:
2 hr 55 min
25 min
2 hr 30 min

4 cups

  • 20 Roma tomatoes, halved and seeded
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon finely chopped oregano leaves
  • 1 tablespoon finely chopped thyme leaves
  • 1 cup white wine
Watch how to make this recipe.

Preheat oven to 325 degrees F.

In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

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4.3 113
Instructions need an overhaul but the ingredients are good bones for a tasty sauce. Here's what I did: I used 20 Romas. I put the garlic, herbs, onion, salt and pepper, and olive oil on the tomato halves in that order. That kept the garlic and herbs moist to avoid burning and bitterness during roasting. Roasted at 310 degrees F for about 80 minutes. I could probably have gotten away with another 5 or so. Any longer and the onion would have dried out. I used a food mill with the medium disc. Ended up with a bit more than 4 cups of tomato sauce after adding the white wine and cooking it down a bit. I added a dash of sherry vinegar for some depth of flavor. The thing with tomatoes, they can be off tasting at first. Bitter (sugar helps there), sharp (add a bit of beef stock or some porcini powder to flatten it a bit), dull (vinegar helps here). Don't be afraid to add your favorite ingredients to turn this sauce into something special. item not reviewed by moderator and published
this is a review for the recipe from the episode of goodeats seeing red which was a delicious sauce this recipe forgets to state the fact that it is canned tomatoes that are supposed to be used item not reviewed by moderator and published
Very nice, well balanced sauce item not reviewed by moderator and published
My husband tried this recipe a few years ago and told me all the tomatoes turned out black so to watch them carefully. I DID! After 2 hours, they were beautiful and smelled divine. But that instruction to turn the oven up to 400 and bake for 30 minutes more? That HAS to be a misprint. My home-grown roma tomatoes are all as black as tar now and completely unusable. I wish I'd read the reviews, first, but it's Alton Brown! What could go wrong? Please have someone edit this recipe and save other people from wasting a good harvest of tomatoes and an entire afternoon. item not reviewed by moderator and published
Very tasty, but no where near four cups, even with double the tomatoes Alton requires. Turning the oven to 400 was a huge mistake. I used my end of year home grown crop of of romas, black krim, beefsteak and red zebras, filling four baking pans. Slow and low cooking at 300 or less for 2 to 3 hours, might have worked? But after I turned the oven to 400, it burned all the romas and most of the others. I am a fantastic home cook, and generally love Alton's recommendation, but not this recipe. This was my first time using my new food mill, and I was very disappointed, especially since this Alton's recipe. item not reviewed by moderator and published
nice , its great same as that of my mothers item not reviewed by moderator and published
I have been making this sauce recipe since 2009. I love it. You really do need a food mill, tho. The 1st time I tried it, didn't have one and the recipe produced a MUCH smaller amt. Sometimes I add a jalapeno and often, along with the wine at the end, add 1 TBS brown sugar and 1 TBS balsamic vinegar. item not reviewed by moderator and published
a good idea to have this recipe in food or bar settings particularly at a temperature of about 305 degrees item not reviewed by moderator and published
One star is generous! I am not new to cooking. I cook from scratch daily and I was looking forward to making a tomato sauce out of the tomatoes from my garden that I have spent months growing. Normally I can my tomatoes, and then make Mario's sauce when I need it. Instead, I thought I would try this recipe..BIG mistake. I doubled this recipe, used 50 of my romas, only roasted at 300, spent half of my day on this, and only yielded about 1 cup of "sauce". The cooking time and temp is RIDICULOUS!! Half of the time would have been plenty, and turning the oven up to 400 probably isn't necessary at all. Maybe at a drastically reduced time/temp you might get the 4 cups of sauce that the recipe claims to yield. Turning the oven up to 400 was probably my downfall. A few of the tomatoes burned and the rest shrunk so much that hardly any sauce was to be had. I was skeptical of roasting at 400, but I figured that Alton knew better than I. Wrong again! I wish I would have never tried this recipe. item not reviewed by moderator and published
More work than any tomato sauce deserves. I've always washed and mashed my tomatoes, mixed in some yummy herbs, rendered it down, passed it through a food mill and rendered more. Always has come out well. However, I love many of AB's recipes and thought I'd try this one. By the time you halve, core and then remove skins AFTER baking, way more than 2 hours has passed. It took me nearly an hour to prepare the tomatoes before tossing them in the oven. item not reviewed by moderator and published
Awesome Sauce-some! I did everything except the part with the wine. I even got a food mill and I'm glad I did because I will be making this a lot. I have my own herbs growing, so it is great that I can add that too. item not reviewed by moderator and published
This has become my "go-to" spaghetti sauce. I did it on the stove top and I know the roasting method is more flavorful! item not reviewed by moderator and published
Very tasty! The food mill takes time! I use tomatoes from my garden or the farmer's market. Then, since it is only me, I freeze sauce in individual servings for future use. item not reviewed by moderator and published
This is my first visit to Food Network. I've tried several tomato sauce recipes, but they were just so-so. Saw Alton Brown's version, decided to try it.....and WOW! The first tomato sauce I've really liked. Thick, tasty, easy, what more could you ask? Worried about burning the garlic near the end, so I watched it closely, and cut the time a little. Wondering if next time I might roast a whole bulb of garlic and add some of that to the sauce. Also added a little Italian seasoning and fresh basil. Felt like I should be crooning " O Sole Mio". item not reviewed by moderator and published
I think Alton is a genius. With a boon harvest in New Jersey this year I have been looking for a tomatoe sauce recipe to use up my fresh tomatoes and this one just works! The only thing I did differently was I saved the seeds and juices as I removed them because I did not want to waist those juices. I then reduced it by 1/2 in a sauce pan and strained the seeds out before adding it to the roasted tomatoes. item not reviewed by moderator and published
Simple ingredients. Simple process. Simply sensational flavor. I use the recipe as written by the author with one exception. I found turniing the heat to 400 degrees for 30 minutes at the end goes beyond caramelizing the juices to burning them. Seems 10 minutes works best at that step...fifteen at most. And for those who say they use a blender to finish this rather than the food mill AB specifices, you may get a good sauce, but it will not be the same texture as the sauce made with food mill. - Truly one of the best of all kitchen tools and so inexpensive to boot.- Using a food mill is essential in this recipe for the right texture. item not reviewed by moderator and published
This was FABULOUS so yummy item not reviewed by moderator and published
This is one of the tastiest and easiest ways to save summer tomatoes ... the sauce freezes well (I double or treble the recipe and freeze it in a sheet pan, then cut it into blocks which I store in freezer bags and tastes amazing in ... oh, January or February in the frozen Northeast! item not reviewed by moderator and published
great flavor and very littl work. house smells wonderfull. Also did one pan with s&p little onion& garlic,evo and made tomato soup.Add butter and milk to taste, excelent soup. item not reviewed by moderator and published
Best to do at least of double batch of this recipe due to the long cook times. I did not want to waste any of my precious home-grown tomatoes so I baked mine with all the seeds and blended (in a blender with the skins on. The resulting sauce is incredibly rich and delicious. Since the oven had to be on so long, I threw in a couple of yams to cook and used some to sweeten the sauce when I added the wine (1/3 cup of red. I gave this 4 stars instead of 5 because you do have to be careful to not burn your veggies. item not reviewed by moderator and published
This is a really good sauce and super easy to make! I kept the skins on and I added some dried red chili flakes and fresh basil. I made ratatouille (exactly like the dish made in the movie and it was delicious! item not reviewed by moderator and published
Yummy! We had a bunch of tomatoes from our Florida garden ripen all at once, so we used those instead of the Romas. I added a sweet white wine and threw everything into a food processor (no food mill. The tomatoes were so tender and the sauce very flavorful! It was also great leftover. We tossed in some mushrooms, olives, and sauteed yellow pepper. item not reviewed by moderator and published
So easy and so good! I didn't have a food mill so I just used my hand emulsifier and it worked fine. I also skipped the wine because I didn't have any and it was still delish. I have made it twice now and used local Florida tomatoes instead of Roma. Why didn't I try this sooner. item not reviewed by moderator and published
Yummy sauce. The roasting really brings out the flavor. I halved the oil and used red wine. I also added ground turkey and mushrooms to the simmer stage. The onions burned a bit, so I would make them larger and only cook them an hour (I did not roast the minced garlic, I knew it would burn - added it later. item not reviewed by moderator and published
Very good! Now it is my favorite!! item not reviewed by moderator and published
Local market was having a sale on Roma tomatoes. I wanted to try to make pasta sauce from scratch since we bought 6lbs of them. This recipe was super easy and turned out fantastic. The whole family loved it. I used a blender since I didn't have a mill or processor. I will never buy canned sauce again. item not reviewed by moderator and published
Very good! I've made this many times and also can it using the fresh tomatoes I grow. item not reviewed by moderator and published
I used about 7 garden tomatoes instead of the roma variety. Also, I added dried chopped basil to the oregano and thyme and it gave it a nice flavor. I used more garlic than what it called for and a touch more salt and fresh ground pepper. No sieve, but using a food processor worked great. item not reviewed by moderator and published
Ummm mine came out a paste... what did i do wrong? item not reviewed by moderator and published
Did this recipe to a "T" last year, but didn't care for the wine. I also learned that I can remove the tomatoes right from my oven and put them in the food processor and it makes a stupendous sauce (that's including the skins which equals no food mill which makes me super happy :! This recipe cans beautifully and I had magnificent sauce through the winter. item not reviewed by moderator and published
Excellent sauce! I used the tomatoes right out of the oven (minus the peels on pizza margarita. item not reviewed by moderator and published
Excellent sauce. I adjusted recipe by not baking, but cooking up in a sauce pan...didn't want to heat up kitchen by turning oven on. It probably has a bit different flavor, but still delicious. This was a quick way to cook up abundance of tomato crop. item not reviewed by moderator and published
Very tasty! I added basil and shallots and a little bit of brown sugar. It also makes the house smell great while preparing! item not reviewed by moderator and published
Prepared the meal tonight. Time consuming seeding the fresh tomatoes. Added lots more onion and garlic while roasting. Did not add the wine. I made 4 trays. Ran 2 thru the food mill and kept the the other 2 the way they came out of the oven. We all liked the half tomatoes with the onions and garlic better. Very tasty. item not reviewed by moderator and published
I only had a small food processor and it was still easy to make! item not reviewed by moderator and published
This sauce is so worth the time it takes to de-seed all the tomatoes. I have made it twice so far, and will make it again. I do use more onion and garlic than called for, and the baking time definitely did have to be tweaked (my oven runs hot). The second time I made this, I did not use the wine, and I think it tasted much better! Love the suggestion of using parchment paper underneath-I will most definitely do this! (Scrubbing burnt tomato off my pans has not been fun!) item not reviewed by moderator and published
Loved it but did modify it. I used italian seasoning and basil and left out the thyme. Also modified the cooking time. Only cooked in the oven for 40 min at 325 then 20 min at 400. Put it all through the food mill and then put in a large sauce pot and reduced on the stove top until it reached the consistency I like! item not reviewed by moderator and published
"Just two things i done different from the recipe,I lined the pans with parchment paper worked out excellent,easy clean up the tomatoes came came off nice!!... Next i like my sauce a little sweet so added sugar to taste to down play the acid taste,this is done during the last 5 minutes of cooking.... the family loved it........will be making this again!!!! item not reviewed by moderator and published
I followed the recipe to the letter--exact cooking time, seeded the tomatoes, reduced the wine out. The only part I skipped was peeling the tomatoes because I do not have a food mill--I just pulsed them in the food processor. But the resulting sauce was thick (as expected) but unbearably bitter. Did anyone else have this result? item not reviewed by moderator and published
I was able to get my hands on some coveted San Marzano tomatoes, so I was eager to make sauce out of them. Major disappointment. I even used more than the required 20, since SMs are smaller than Romas. All I have now are dirty dishes and a measly few tablespoons of sauce. item not reviewed by moderator and published
This recipe was perfect for using up an abundance of tomatoes from the garden. I used them all, roma.... beefsteak.... I definitely recommend keeping an eye on your tomatoes while baking. Like Zachary, I don't have a food mill. I made the tomatoes late one night and lost steam. I peeled the skins. I put the the peeled tomatoes in a plastic container in the refrigerator and 2 days later I was able to put the mixture into a pan with some red wine a little bit of sugar and fresh herbs to cook down and used the stick blender to break it down. Worked like a charm. I was able to freeze what was left. item not reviewed by moderator and published
Great Sauce. I made this over the weekend and it turned out as good as I hoped it would. I used red onion for a bit of tangy sweetness, but I would be interested to see how it works with other onions. Perhaps some of the folks who had trouble with it burning may need to check their oven temps. All ovens are different and just because it says 325 on the dial doesn't mean it's actually 325 in the oven. One of the best investments you can make is an oven thermometer. I always set my timer a good 15 minutes before something is "supposed" to be done because I know my over runs hot. And baking time on any recipie is always pretty must an average and you have to look at your food rather than stick rigidly to a time frame. item not reviewed by moderator and published
I loved the way this sauce turned out. It is delicious. You have to know your oven in order for this recipe to turn out well. I was skeptical about using the food mill as I have not been satisfied with other uses with it. To my surprise the sauce came out to a perfect consistency. I followed the recipe exactly but used fresh herbs from the garden. I used a nice white wine as suggested. I used amish paste tomatoes fresh from the garden also and it does make a huge difference as AB suggests in his episode featuring this sauce. I also made the stuffed beefsteak tomatoes from that episode and they came out wonderful also. AB is one of my favortie chefs on foodnetwork and his recipes are always a learning experience and wonderful to boot! item not reviewed by moderator and published
this one is fabulous!! used my convection oven at 350 for 30 min then at 400 for 20 min and they were absolutely perfect!!! love you alton!!!! item not reviewed by moderator and published
This is a pretty creative twist on the conventional marinara recipe. As Alton mentions I think the key to it is water loss in the oven, allowing for unprecedented concentration of tomato flavor. I tweaked as follows.... (1) mixed the seeded tomatoes, onion, garlic (extra), herbs, and red pepper flakes (added) together in a large bowel with the EVO instead of dumping everything on top, (2) I think the cooking time is too long... I was good with one hour at 300 and 10 min of 400 deg convection, (3) I transferred to a baking sheet (skin side up for cooling) and found the peels come right off (which has handy as I don't have a food mill, so processor it is!), (4) I found the color a pit pallid, so I used red wine and a bit of high quality balsamic in the final reduction. All in all I enjoyed this and will make it again. Just keep an eye on those tomatoes and don't blame my boy AB. item not reviewed by moderator and published
I tried making this tonight with homegrown romas and although the tomatoes didn't burn, the onions and garlic did and it gave the entire sauce a burned flavor. I had to throw it out. I watched this episode but can't recall how Alton's tomatoes looked when they came out of the oven. Should they still be plump and juicy looking? Mine weren't. I've got a convection oven and baked at 300 for 1 hour 50 minutes and then 375 for 10 minutes (should have significantly reduced my time as James in Arlington did). If you have an experienced eye for roasting tomatoes then go for it. If not, be careful if you're going to make this. The temps and times in this recipe require significant adjustments. item not reviewed by moderator and published
Made with fresh home grown tomatoes and fresh herbs etc and it smells awesome but its just missing something not to sure what it is though. It would be worth all the work if it had a better flavor. item not reviewed by moderator and published
First time making tomato sauce. The end result: really tasty and delicious on his "pizza pizzas" dough. The Process: Pretty easy....It's really as simple as 1-2-3, Prep-Bake-Puree. However, my entire first batch completely burnt to a crisp! Now...I will say that I bought an oven thermometer for the second batch and found my awful electric oven is cooking at 75 degrees too high. But! Even with the thermometer, and a watchful eye on it, I still pulled the tomatoes out about 15 minutes early and only had them on 400 for 15 minutes total. I do not have, nor do I know anyone, with a food mill, so I put my tomatoes into a food processor. Most of the onion and garlic was so burnt it would have added a bad taste to the sauce so I was sad to have only used about half of them that were still good. All-in-all, I'm not a huge tomato sauce person, and really only made this to put on his pizza recipe. It was good however, and would probably use this method to make my sauce if I ever wanted to do so again. Also, I did not follow his spice additions perfectly and went with my own little mix. I'm sure you could use this method to make just about any sauce you liked (mushroom or cheese...) and it'd be great. item not reviewed by moderator and published
My husband and I stopped at a produce stand yesterday and bought a bag of beautiful roma tomatoes. Found this recipe and made it up with fresh basil and oregano from my garden. It was soooo amazing that he's promised to go back ANYTIME I want to make more of this wonderful sauce. Thank you Alton! I need to try more of your recipes. item not reviewed by moderator and published
I bought a ton of tomatoes and the local farmers market and decided to make this recipe. It was So wonderful- the food mill gives the sauce such a velvety texture and its nice knowing exactly what is in your sauce insteady of buying the stuff from the store that has tons of preservatives and who knows what else. I plan to make buy more tomatoes and make it again and Can it and give it to my family so they can all enjoy it too. item not reviewed by moderator and published
We loved this sauce! The depth of flavor from roasting the tomatoes was well worth the cooking time. I followed the recipe, with the exception of the cooking time. I checked the tomatoes at 1 hour as specified in the recipe. I rotated the pans, and set the timer for 40 minutes. I then turned up the heat to 400, and roasted for 10 minutes.My tomatoes were starting to caramelize at this point. I then resumed the original directions. I used a Pinot Grigio for the wine. Yummy sauce. I will make this again, and experiment with a little red pepper flake. I think I will add that in when I crank up the temp. item not reviewed by moderator and published
Not anymore...Farmer's Market is a must and this stuff freezes so easily. I just had some a few nights ago in the middle of December. item not reviewed by moderator and published
We had a fantastic summer here in Seattle this year and our 20+ tomato plants produced a bumper crop of romas, early girls, celebrity, Seattle's Best, sweet 100;s, plum, and some unknown varieties. Last week I picked approximately 60-70 tomatoes and had no idea what to with them until I found this recipe. After reading all the reviews I decided to give it a try and I am so happy. I did modify it a bit - shortened the cooking times on 325 and 400 by closely watching them. I used basil instead of oregano, more garlic, sea salt as I didn't have kosher. I cooked it on a large cookie sheet which washed up easily. I used my food processor to chop up the onion and put the extra in the frig for other uses. I do have a small food mill I picked up at a yard sale years ago and it worked like a charm. Thr first two batches we froze and vacuum sealed after using some for dinner on pasta (YUMMY). I made a third batch this weekend which I gave to my son and his wife. Thank you Alton, I will be using this recipe every year, just wish I had it sooner! Even if it hadn't turned out perfect, which it did, the way it made the whole house smell was so amazing I wished I could have bottled it! For those of you who had bad results, please try again. item not reviewed by moderator and published
Tried this recipe for the first time tonight. I'm not even eating it until tomorrow night but I can tell you it ROCKS! I haven't done the last 2 steps yet (add wine and simmer for 5 mins) and it already tastes fantastic! Better than anything from a jar! Here are the modifications I made: 1. Used home-grown Romas. Ok, this isn't a change but wanted people to understand homegrown is the best (to quote Cheech & Chong) 2. I used red onion. It is what I had on hand; not sure it makes a huge difference in grand scheme. 3. Like most of the star chefs of foodnetwork, I'm liberal with my measurements. So I used a 1/4+ cup of EVOO, extra garlic (always!) and LOTS of herbs. Read that next.... 4. I have fresh basil and oregano in my garden. I used a good bit of both. Probably came out to 5+ tablespoons, not 2 as recipe suggests. 5. LAST BUT NOT LEAST, I used the convection setting on my oven as follows: 30 mins at 300 w/convection, 20 mins at 400 w/convection. Alton says to watch your tomatoes so I don't understand the people who blame him for burnt fruit. But the convection definitely cut the time. 6. Oops, this is the last one: used food processor for all of it. No mill. And, like I said above: it tasted awesome! I will probably do the last 2 steps (add wine & reduce for 5 mins) as AB suggests, but I could also eat is AS IS. Nice work AB. You da man! item not reviewed by moderator and published
I made this recipe (twice actually) yesterday to try and use up an abundance of garden Romas. The smell of the baking tomatoes was, alone, enough to warrant making this recipe again. After reading the reviews of others, I made the following changes to the recipe and was EXTREMELY happy with the results: Ingredients: I didn't have all of the herbs mentioned in the recipe, so I used about 2 tbsps of Italian Seasoning along with a handful of fresh basil, instead. Cooking times: Since many reviewers had mentioned that their tomatoes burned, I baked the tomatoes for 1 hour 50 minutes at 325, followed by 20 minutes at 400, and they turned out great. I actually ended up eating a few of the tomatoes right out of the oven, and I think that I would serve the tomatoes that way, just as a side dish! Delicious! Food mill: Instead of putting the baked tomatoes through a food mill to peel them, I just threw all of the baked tomatoes (skins and all) into a blender. After a few seconds in the blender, I put them in the pot with the wine and followed the recipe from there. Yum! item not reviewed by moderator and published
I had great expectations but when I turned the heat up to 400. Burned them to a crisp. The smell was so good. No dinner now. SHOOT!! item not reviewed by moderator and published
I make and can this recipe with all of our garden tomatoes. I use Romas as well as all of the heirloom varieties we grow. It is always delicious. The smell is amazing as it bakes. After it is done and milled I throw in a handful of freshly chopped basil. My family's favorite! item not reviewed by moderator and published
This has been my summer staple since we've been enjoying a bumper crop of tomatoes. My changes are that I use basil instead of oregano, and really step up the thyme. Also, I find that the sauce is a little sweet on it's own, but does great if you make sure to simmer it for a while once you add the wine. It also helps to make it into a meat sauce. But truly a beautiful recipe! 5 stars from my entire family which include a picky husband and picky 4 year old twins. ( We love the fact that it's a smooth sauce!) item not reviewed by moderator and published
Have made this twice. The first time following the temperatures and times and found it overcooked the tomatoes till they were quite blackened and most of the juice was extracted. Second time I cooked for 325 fro 1 hr 50 min then at 400 for 22 min and the color and moistness was retained. Might try finishing with some fresh basil this next time (adding it with the wine). item not reviewed by moderator and published
Sounded great! However I roasted the tomatoes after I peeled and seeded them. I also made a double batch. The smell was awesome..I processed them instead of using a food mill. Now I also used sweet candy onions from the garden. I think they were a bit too sweet for the sauce so I added 2 tbls. tomato paste from last years crop of tomatoes and cooked for another 30-40 mins. I will can this for winter and should get about 3-4 pints With the bumper crop of tomatoes this year, I will likely make some more of this sauce. item not reviewed by moderator and published
What a disaster this was... Tomatoes burned 1 -1.45 hrs into thto it.. Cant imagine what he is thinking for a tomato sauce??? Wasted all my good tomatoes..bummer item not reviewed by moderator and published
AB always comes through. This is the best tomato sauce ever. Yes, the pan is a bit messy to clean up but it's well worth the effort. Homegrown tomatoes give this sauce the best flavor. I've used this recipe three delicious ways ... as it is written with the white wine added, without the wine as a thicker sauce for pizza, and leaving the roasted tomatoes whole as a topping for steaks, fish, and pasta. Yum! item not reviewed by moderator and published
I am relatively new to the cooking world so I was a bit apprehensive about taking on this long process... Thank goodness I did! I read through nearly all the reviews and took the advice of reducing the wine amount and adding chicken stock. 1/4 c wine and 1/4 c chicken stock. I used fresh tomatos, oregeno and basil from my garden. I substituted garlic powder for the minced garlic and increased the salt by 1/2 tsp. I used a variety of tomatoes (4th of July, Beefeater, Big Boy and Roma) and it yielded 5+ cups of sauce. The consistency is a bit thin however the flavor is fantastic. My husband does not like tomoatos and he tried it and said it tasted great. I have many more tomatos on the way and will double or triple the recipe next time. I purchased pretty lids for my canning jars and intend to give this incredible sauce away as gifts from my garden. God and I have a deal, if he blesses my garden with an abundant crop, I share the blessings with my loved ones! Good day! item not reviewed by moderator and published
This is a great way to make the most out of your hyper-productive tomato plants! item not reviewed by moderator and published
This was good, but not as good as I was expecting based on the reviews and based on the smell. It smelled a lot better than it tasted. The taste was missing something. A depth or a layer or something. I have a feeling it has a lot to do with the quality of the tomatoes. I bought high quality at the peak of the season but still they were store bought, I think this might only taste great with homegrown. item not reviewed by moderator and published
I didn't have a use for a bumper crop of cherry tomatos from my garden this year, until I found this recipe! I have tried it three times now with excellent results each time. The first time I didn't have a food mill, and the processed skins in the sauce were its' only drawback. Searched high and low for a food mill, finally found one. (I said it is a labor of love!) The food mill is imperative in my opinion, the sauce is exquisitely smooth when using such a device. The second time I made this, I let it cook too long, the sauce was really dark but still delicious and very complex. I mixed the second batch with the third cooked normally and found yet another level of taste. The flavor of a roasted sauce is like none I have ever experienced, it wacks you up side the head as you slowly savor each mouthfull. I found that cooking times are less when using cherry tomatos, and after slicing and de-seeding I mix everything together in a large bowl and then transfer to glass baking dishes, arranging cut side up. Next time I'll halve the oregano and thyme, and include fresh basil from the garden. Thanks Alton! This one's a superstar! item not reviewed by moderator and published
OMG! This is the best tomato sauce I've ever had! Never even got around to adding the wine. Served it smeared on slices of Olive Loaf from AB's "Olive Me" episode, with sides of Italian salami, goat cheese, & some good Belgian beer. What a meal. Thank you Alton! item not reviewed by moderator and published
This recipe was fantastic! Had been making somthing similar but this was much more complex in flavors, perfect for pasta or as a sauce for pizza. I did see Alton doing somthing dangerous, which suprised me him being Alton and all, while cutting his roma tomatoes in half he pulled the knife directly towards his hand, one slip and ouch! shame on you Alton. item not reviewed by moderator and published
This recipe is very time consuming (about 3 hours total) and doesn't yield much (only a few cups), but WOW, it is sooooooo worth it!! This sauce is absolutely fantastic. Definitely not your everyday jarred tomato sauce. For such a simple recipe, it has an amazingly complex and rich flavor. No wonder this was featured in the tomato episode; it really highlights the best qualities of fresh tomatoes. Alton is da man! item not reviewed by moderator and published
Be careful not to over cook in the oven. If there aren't many seeds in the Romas, don't worry about cutting the seeds out. When done, let tomatoes cool a bit, then pull off the skins using a spatula and fingers before blending. If you have a hand held blender, use it to emulsify the sauce Let sauce sit a day or two to allow the flavors to blend. WONDERFUL... Use Fresh herbs such as basil when reheating to serve. Can't go wrong with hot italian sausage or fresh chicken breasts as a side. item not reviewed by moderator and published
This sauce is truly delicious! Since I am making it in the winter, I was only able to make 2 cups of sauce out of 20 tomatoes. I replaced the wine with chicken stock and added 1/4 cup at a time until it reached the consistency I liked. Also, I did not turn my oven up to 400 degrees at the end. The tomatoes were small so I was worried they would burn. I agree that it would work well as a pizza sauce too! item not reviewed by moderator and published
Alton wants cooks to be confident enough to make changes to recipes - so I did! I used 12 large tomatoes from my garden instead of Romas, and I used an Italian seasoning blend in place of the oregano and thyme. Also I didn't bump up the temp to 400 degrees because my oven runs a little high. The results were amazing, a chunky and slightly sweet sauce that tasted great by itself! I will definitely make this again. I am glad that I made this on a cooler early autumn day, it would have made the house too hot. Alton Brown is my favorite Food Network host. I've learned so much about cooking from "Good Eats"! item not reviewed by moderator and published
The first time I made it, it was a GREAT tomato soup recipe..(I had to improvise)....I have nothing to separate the seeds or skins, but incorporated them....This is a GOOD recipe if you have the time item not reviewed by moderator and published
I had to cut down the wine a bit to make the ratio of wine to sauce 1:3, as my tomatoes didn't yield 3 cups of sauce. It was a lot of work, but I'd make it again, as it's SOOOO delicious and tasty! item not reviewed by moderator and published
So easy to make. The smell of it baking is amazing. The taste excellent. I added more garlic and fresh basil. Highly recommmend. item not reviewed by moderator and published
I tried this recipe because I had a bunch of tomatoes that I didn't know what to do with! I put the tomatoes etc. in the oven for a little over an hour (checked on them frequently) and did not bother turning up the heat to 400 degrees since I thought they were adequately cooked. Instead of a food mill (I didn't want to buy one) I threw everything into the food processor (skin and all) and processed until it was relatively smooth. I put the sauce on the stove and added a splash of white wine, and a splash of chicken stock (I think it adds that little something extra) and more oregano. It turned out really well, and I think it was thicker and more flavorful than the original recipe because I left the charred tomato skins on. All in all it was a good basic recipe to work with! item not reviewed by moderator and published
My husband and I love watching Alton Brown and thought we would try this recipe. 20 roma tomatoes produced about 1/2 cup of sauce after they finished baking. The flavor was terrible, it was a waste of 2 hours and 20 tomatoes. Now we have a sinkfull of dishes and no sauce!! We'll stick with the stovetop/reduction technique. Thanks but no thanks. item not reviewed by moderator and published
With rain this summer my crop of tomatoes has been enormous. In the last month I've spent about every other day processing tomatoes, peeling, seeding and using in numerous recipes. THIS HAS BEEN THE BEST AND EASIEST. The only change I've done is not adding the wine and using small dye of foodmill. Prefer the rich taste of the roasted tomato marinara and adding fresh herbs if desired. Would I make this again. ALREADY HAVE! item not reviewed by moderator and published
I'll be honest, I love Alton Brown. My husband and I have tried some of his recipes and this is the first that I've actually rated. (They've all been great by the way.) The only thing that I did different was to add a couple of tablespoons of tomato paste at the end because the sauce was thin. Next time I will probably not add as much wine which would also solve the problem. The sauce is different and not a typical marinara but I thought it was fantastic and will make it again. item not reviewed by moderator and published
This was a solid sauce. However, for the work involved, I think that a basic stovetop sauce comes out much better. If you have lots of tomatoes from a garden, this is a great recipe to use them in. Otherwise, the roasting process is time consuming as is the clean up of the roasting pans outweighs the taste. Some of the other reviewers mentioned the food mill. I just used my food processor and it was fine. You can't really tell what is skin and what's not. item not reviewed by moderator and published
Very good taste; easy to make; I prepared on stovetop since I did not want the oven heating up the kitchen in hot weather. item not reviewed by moderator and published
This is my favorite sauce now! item not reviewed by moderator and published
I'm used to much chunkier sauce but this was wonderful. I read all the reviews first so I avoided some of the problems. I used a variety of tomatoes from my garden - only a couple were roma and the largest were yellow. I didn't count them, just filled up two pans and that resulted in a bit over 4 cups of sauce. I also didn't turn the oven up at the end, just left it at 325. To add a little more depth to the sauce I let it simmer with the wine and one more clove of garlic. It was fantastic and I?ll definitely make it again - maybe with canned tomatoes. item not reviewed by moderator and published
I made it with my Garden Cherry Tomatoes, and Oh YA Baby, Thats what I'm Talking about!!! item not reviewed by moderator and published
I wonder how hard it would be to peel the hot tomatoes either after the initial 2 hours at 325 or after the entire process. That way, you woldn't6 have to fret over skins in the sauce if you use a processor instead of a mill. Obviously, it's easier to peel a tomato after it's been removed from hot water then chilled, but maybe it's still feasible to remove at least some of the skins in their post-oven state. All that aside, love the recipe. Way to go, Alton! item not reviewed by moderator and published
Saw this episode of Good Eats and had to try this recipe. It's such a great / different take on the tradition stove top sauce. I love the different flavors the roasting brings. Removing the pulp and seeds also cut down in the heart burn that sometimes follows. LOVE THIS RECIPE item not reviewed by moderator and published
I still can't put my finger on it, but something was missing from this sauce. It was very tasty, and made my whole house smell amazing for a few hours, but...I don't know... it almost wasn't "tomatoey" enough. Otherwise, it's great. item not reviewed by moderator and published
Very tasty, but a bit thin and watery; Maybe too much wine? item not reviewed by moderator and published
You really need Roma tomatoes and a food mill. If you aren't growing your own tomatoes and/or you don't have a food mill, expect to shell out a good bit of money to get started with one batch of this sauce. The sauce is ok, but far from great, which when coupled with the high price of entry, just makes this a pretty poor recipie and an anamoly in the Good Eats recipie box that should be forgotten. item not reviewed by moderator and published
So good and so simple just great. item not reviewed by moderator and published
I followed the recipe and am very pleased by the resulting taste. However, my sauce yields approximately 1 cup instead of 4. I speculate that the 325 temp was too high (possibly) or that my medium romas were too small. In any event I will have to double the batch next time, drop the temp and time slightly and buy the biggest romas I can grab. AB, You're the man! item not reviewed by moderator and published
I recently attempted this recipe with large round tomatoes, since Roma tomatoes are not yet in season at the local farmer's market. I used 11, and followed the recipe with only one other change -- I added some fresh chopped basil. The kitchen smelled wonderful while the tomatoes were baking, however once I'd taken them out they didn't want to go through the food mill. I blended them briefly, then food milled the result. Unfortunately, after boiling and simmering in the wine, the sauce tasted empty, like it was lacking something, and it was rather bitter. I added a few spoonfuls of sugar, and sauteed some more garlic and onions, which produced a passable sauce, but not even as good as store-bought jars. Definitely not worth the $20 that went into it. I'll need to try again, once Roma tomatoes are ripe. item not reviewed by moderator and published
I made this yesterday using a combination of home grown and store bought tomatoes. If you're going to make this, use LARGE roma tomatoes. I used 20 (some large, some medium, some small), and it barely made enough sauce for 3 people! Everyone liked it, but we all agreed it wasn't worth the effort or the cleanup (be prepared to scrub those baking dishes!). All of that, and we didn't even have leftovers. Quite tasty, but probably won't try it again. item not reviewed by moderator and published
this was such an easy healthy alternative to store bought. item not reviewed by moderator and published
I am so upset with this recipe. We followed it to a tee and ended up with a powdery pile of char. Apparently we should have cooked the tomatoes for one hour instead of two. We checked them after one hour and they seemed to be coming along fine. Apparently our opinion of fine is not that of the recipes. So now we've wasted a minimum of $10 and my husband is off to the store to return the wine we purchased for the recipe and to buy a lousy jar of processed sauce for our dinner. item not reviewed by moderator and published
i made this for my birthday dinner & it was a hit! & easy to make too! i loved it. item not reviewed by moderator and published
The sauce is amazing. It was wonderful on the day I made it but even better the next day. It's (obviously) time consuming but easy to make and worth every minute of roasting. I didn't have a food mill so I put the roasted tomatoes/herbs into a blender when they were done and pushed them through a mesh strainer with a plastic spatula. That took care of the seeds and skins. I will not go back to store bought sauce. I made a double batch of this and froze it. item not reviewed by moderator and published
This is the best sauce that I have ever had. We make double batches and freeze it in ice cube trays for future use. We love the flavor that the white wine gives it. item not reviewed by moderator and published
This is the best tasting tomatoe sauce I've ever tried item not reviewed by moderator and published
It takes a few hours and a bit of labor but makes a good sauce. item not reviewed by moderator and published

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Summer Produce Guide