Tomato Sauce

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We loved this sauce! The depth of flavor from roasting the tomatoes was well worth the cooking time. I followed the recipe, with the exception of the cooking time. I checked the tomatoes at 1 hour as specified in the recipe. I rotated the pans, and set the timer for 40 minutes. I then turned up the heat to 400, and roasted for 10 minutes.My tomatoes were starting to caramelize at this point. I then resumed the original directions.
I used a Pinot Grigio for the wine. Yummy sauce. I will make this again, and experiment with a little red pepper flake. I think I will add that in when I crank up the temp.

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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.

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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.

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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!

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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!

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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!!

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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!

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This has been my summer staple since we've been enjoying a bumper crop of tomatoes. My changes are that I use basil instead of oregano, and really step up the thyme. Also, I find that the sauce is a little sweet on it's own, but does great if you make sure to simmer it for a while once you add the wine. It also helps to make it into a meat sauce. But truly a beautiful recipe! 5 stars from my entire family which include a picky husband and picky 4 year old twins. ( We love the fact that it's a smooth sauce!

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Have made this twice. The first time following the temperatures and times and found it overcooked the tomatoes till they were quite blackened and most of the juice was extracted. Second time I cooked for 325 fro 1 hr 50 min then at 400 for 22 min and the color and moistness was retained. Might try finishing with some fresh basil this next time (adding it with the wine.

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Sounded great! However I roasted the tomatoes after I peeled and seeded them. I also made a double batch. The smell was awesome..I processed them instead of using a food mill. Now I also used sweet candy onions from the garden. I think they were a bit too sweet for the sauce so I added 2 tbls. tomato paste from last years crop of tomatoes and cooked for another 30-40 mins. I will can this for winter and should get about 3-4 pints With the bumper crop of tomatoes this year, I will likely make some more of this sauce.