Tomato Sauce

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Tomatoes

Rated: 4 stars out of 5Rate itRead users' reviews (79)

RECIPE
COMMENTS & REVIEWS(79)

Cook Time:
2 hr 30 min
Level:
Easy
Yield:
4 cups

Times:

Prep: 25 min
Inactive Prep: --
Cook: 2 hr 30 min
Total:: 2 hr 55 min

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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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Comments & Reviews

recipe Tomato Sauce
Elizabeth Bethlehem, PA 07-24-2010
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Outstanding!
Rated: 5 stars out of 5

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!Read more
recipe Tomato Sauce
debbie cocoa, FL 07-23-2010
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needs 6 stars!!
Rated: 5 stars out of 5

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!!!!Read more
recipe Tomato Sauce
Zachary Roswell, NM 07-22-2010
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Conentration takes concentration
Rated: 4 stars out of 5

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.Read more
recipe Tomato Sauce
Jill Alpharetta, GA 07-21-2010
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Didn't Work For Me
Rated: 3 stars out of 5

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. Read more
recipe Tomato Sauce
Chad Farmington, MN 07-19-2010
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Made it to the T and it is definatley missig something
Rated: 2 stars out of 5

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.Read more
recipe Tomato Sauce
Kristin blacksburg, VA 07-17-2010
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Tasty
Rated: 4 stars out of 5

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. Read more