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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 21-30 of 103

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  • on August 18, 2011

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    Excellent sauce! I used the tomatoes right out of the oven (minus the peels on pizza margarita.

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  • on August 05, 2011

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    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.

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  • on April 08, 2011

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    Very tasty! I added basil and shallots and a little bit of brown sugar. It also makes the house smell great while preparing!

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  • on January 15, 2011

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    This recipe was perfect for using up an abundance of tomatoes from the garden. I used them all, roma.... beefsteak.... I definitely recommend keeping an eye on your tomatoes while baking. Like Zachary, I don't have a food mill. I made the tomatoes late one night and lost steam. I peeled the skins. I put the the peeled tomatoes in a plastic container in the refrigerator and 2 days later I was able to put the mixture into a pan with some red wine a little bit of sugar and fresh herbs to cook down and used the stick blender to break it down. Worked like a charm. I was able to freeze what was left.

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  • on October 11, 2010

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    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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  • on September 26, 2010

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    I only had a small food processor and it was still easy to make!

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  • on September 20, 2010

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    This sauce is so worth the time it takes to de-seed all the tomatoes. I have made it twice so far, and will make it again. I do use more onion and garlic than called for, and the baking time definitely did have to be tweaked (my oven runs hot. The second time I made this, I did not use the wine, and I think it tasted much better! Love the suggestion of using parchment paper underneath-I will most definitely do this! (Scrubbing burnt tomato off my pans has not been fun!

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  • on September 12, 2010

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    Loved it but did modify it. I used italian seasoning and basil and left out the thyme. Also modified the cooking time. Only cooked in the oven for 40 min at 325 then 20 min at 400. Put it all through the food mill and then put in a large sauce pot and reduced on the stove top until it reached the consistency I like!

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  • on September 08, 2010

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    "Just two things i done different from the recipe,I lined the pans with parchment
    paper worked out excellent,easy clean up the tomatoes came came off nice!!...
    Next i like my sauce a little sweet so added sugar to taste to down play
    the acid taste,this is done during the last 5 minutes of cooking....
    the family loved it........will be making this again!!!!

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  • on September 07, 2010

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    I followed the recipe to the letter--exact cooking time, seeded the tomatoes, reduced the wine out. The only part I skipped was peeling the tomatoes because I do not have a food mill--I just pulsed them in the food processor. But the resulting sauce was thick (as expected but unbearably bitter. Did anyone else have this result?

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