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

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

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