Tomato Sauce

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Tomatoes

Rated: 4 stars out of 5Rate itRead users' reviews (70)

RECIPE
COMMENTS & REVIEWS(70)

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
Ryan Elk Grove, CA 12-15-2009
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There is no jar
Rated: 5 stars out of 5

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.Read more
recipe Tomato Sauce
Julie SeaTac, WA 09-27-2009
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Absolutely Fantastic!
Rated: 5 stars out of 5

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.Read more
recipe Tomato Sauce
james arlington, VA 09-07-2009
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Half the time with a convection oven!
Rated: 5 stars out of 5

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!Read more
recipe Tomato Sauce
Jane No, AL 09-07-2009
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DELICIOUS & EASY - did make a few modifications
Rated: 5 stars out of 5

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! Read more
recipe Tomato Sauce
Bridget Coventry, CT 09-02-2009
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So bummed
Rated: 1 stars out of 5

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!!Read more
recipe Tomato Sauce
Lori Rexburg, ID 08-31-2009
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The best way to use all of your garden tomatoes!
Rated: 5 stars out of 5

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!Read more