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Tomato Sauce Recipe

Tomato Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (103)

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Average Rating:

Total Reviews: 103

Showing 1-10 of 103

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  • on December 19, 2012

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    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.

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  • on November 04, 2012

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    This has become my "go-to" spaghetti sauce. I did it on the stove top and I know the roasting method is more flavorful!

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  • on November 03, 2012

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    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.

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  • on September 22, 2012

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    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".

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  • on September 09, 2012

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    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.

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  • on August 27, 2012

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    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.

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  • on August 20, 2012

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    This was FABULOUS so yummy

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  • on August 18, 2012

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    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!

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  • on August 05, 2012

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    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.

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  • on July 27, 2012

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    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.

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