Tomato Sauce

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What a disaster this was... Tomatoes burned 1 -1.45 hrs into thto it.. Cant imagine what he is thinking for a tomato sauce??? Wasted all my good tomatoes..bummer

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AB always comes through. This is the best tomato sauce ever. Yes, the pan is a bit messy to clean up but it's well worth the effort. Homegrown tomatoes
give this sauce the best flavor. I've used this recipe three delicious ways ... as it is written with the white wine added, without the wine as a thicker sauce for pizza, and leaving the roasted tomatoes whole as a topping for steaks, fish, and pasta. Yum!

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I am relatively new to the cooking world so I was a bit apprehensive about taking on this long process... Thank goodness I did! I read through nearly all the reviews and took the advice of reducing the wine amount and adding chicken stock. 1/4 c wine and 1/4 c chicken stock. I used fresh tomatos, oregeno and basil from my garden. I substituted garlic powder for the minced garlic and increased the salt by 1/2 tsp. I used a variety of tomatoes (4th of July, Beefeater, Big Boy and Roma and it yielded 5+ cups of sauce. The consistency is a bit thin however the flavor is fantastic. My husband does not like tomoatos and he tried it and said it tasted great. I have many more tomatos on the way and will double or triple the recipe next time. I purchased pretty lids for my canning jars and intend to give this incredible sauce away as gifts from my garden. God and I have a deal, if he blesses my garden with an abundant crop, I share the blessings with my loved ones!

Good day!

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This is a great way to make the most out of your hyper-productive tomato plants!

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This was good, but not as good as I was expecting based on the reviews and based on the smell. It smelled a lot better than it tasted. The taste was missing something. A depth or a layer or something.
I have a feeling it has a lot to do with the quality of the tomatoes. I bought high quality at the peak of the season but still they were store bought, I think this might only taste great with homegrown.

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I didn't have a use for a bumper crop of cherry tomatos from my garden this year, until I found this recipe! I have tried it three times now with excellent results each time. The first time I didn't have a food mill, and the processed skins in the sauce were its' only drawback. Searched high and low for a food mill, finally found one. (I said it is a labor of love! The food mill is imperative in my opinion, the sauce is exquisitely smooth when using such a device. The second time I made this, I let it cook too long, the sauce was really dark but still delicious and very complex. I mixed the second batch with the third cooked normally and found yet another level of taste. The flavor of a roasted sauce is like none I have ever experienced, it wacks you up side the head as you slowly savor each mouthfull. I found that cooking times are less when using cherry tomatos, and after slicing and de-seeding I mix everything together in a large bowl and then transfer to glass baking dishes, arranging cut side up. Next time I'll halve the oregano and thyme, and include fresh basil from the garden. Thanks Alton! This one's a superstar!

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OMG! This is the best tomato sauce I've ever had! Never even got around to adding the wine. Served it smeared on slices of Olive Loaf from AB's "Olive Me" episode, with sides of Italian salami, goat cheese, & some good Belgian beer. What a meal. Thank you Alton!

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This recipe was fantastic! Had been making somthing similar but this was much more complex in flavors, perfect for pasta or as a sauce for pizza. I did see Alton
doing somthing dangerous, which suprised me him being Alton and all, while cutting his roma tomatoes in half he pulled the knife directly towards his hand, one slip and ouch! shame on you Alton.

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This recipe is very time consuming (about 3 hours total and doesn't yield much (only a few cups, but WOW, it is sooooooo worth it!! This sauce is absolutely fantastic. Definitely not your everyday jarred tomato sauce. For such a simple recipe, it has an amazingly complex and rich flavor. No wonder this was featured in the tomato episode; it really highlights the best qualities of fresh tomatoes. Alton is da man!

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Be careful not to over cook in the oven. If there aren't many seeds in the Romas, don't worry about cutting the seeds out. When done, let tomatoes cool a bit, then pull off the skins using a spatula and fingers before blending. If you have a hand held blender, use it to emulsify the sauce Let sauce sit a day or two to allow the flavors to blend. WONDERFUL... Use Fresh herbs such as basil when reheating to serve. Can't go wrong with hot italian sausage or fresh chicken breasts as a side.