Tomato Sauce

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

Yield:
4 cups
Level:
Easy

Ingredients
  • 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
Directions

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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    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.
    nice , its great same as that of my mothers 
    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.
    a good idea to have this recipe in food or bar settings particularly at a temperature of about 305 degrees
    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.
    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.
    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.
    This has become my "go-to" spaghetti sauce. I did it on the stove top and I know the roasting method is more flavorful!
    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.
    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".
    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.
    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.
    This was FABULOUS so yummy
    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!
    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.
    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.
    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!
    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.
    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.
    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.
    Very good! Now it is my favorite!!
    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.
    Very good! I've made this many times and also can it using the fresh tomatoes I grow.
    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.
    Ummm mine came out a paste... what did i do wrong?
    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.
    Excellent sauce! I used the tomatoes right out of the oven (minus the peels on pizza margarita.
    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.
    Very tasty! I added basil and shallots and a little bit of brown sugar. It also makes the house smell great while preparing!
    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.
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    This recipe is featured in:

    Summer Produce Guide