Tomato Sauce

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I was able to get my hands on some coveted San Marzano tomatoes, so I was eager to make sauce out of them. Major disappointment. I even used more than the required 20, since SMs are smaller than Romas. All I have now are dirty dishes and a measly few tablespoons of sauce.

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Great Sauce. I made this over the weekend and it turned out as good as I hoped it would. I used red onion for a bit of tangy sweetness, but I would be interested to see how it works with other onions. Perhaps some of the folks who had trouble with it burning may need to check their oven temps. All ovens are different and just because it says 325 on the dial doesn't mean it's actually 325 in the oven. One of the best investments you can make is an oven thermometer. I always set my timer a good 15 minutes before something is "supposed" to be done because I know my over runs hot. And baking time on any recipie is always pretty must an average and you have to look at your food rather than stick rigidly to a time frame.

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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!

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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!!!!

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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.

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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.

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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.

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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.

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My husband and I stopped at a produce stand yesterday and bought a bag of beautiful roma tomatoes. Found this recipe and made it up with fresh basil and oregano from my garden. It was soooo amazing that he's promised to go back ANYTIME I want to make more of this wonderful sauce. Thank you Alton! I need to try more of your recipes.

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I bought a ton of tomatoes and the local farmers market and decided to make this recipe. It was So wonderful- the food mill gives the sauce such a velvety texture and its nice knowing exactly what is in your sauce insteady of buying the stuff from the store that has tons of preservatives and who knows what else. I plan to make buy more tomatoes and make it again and Can it and give it to my family so they can all enjoy it too.