Tomato Sauce

Roma tomatoes, halved and seeded

olive oil

salt

pepper

onion

garlic

oregano leaves

thyme leaves

white wine

In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

Love the roasted taste. My favorite tomato sauce. 

Good ingredients, but I didn't want a burned mess from the oven. I pressure cooked the tomatoes, halved, and the veggies in my Ninja Foodie for 20 minutes using one cup of white wine for my liquid. Then I pureed it all with my immersion blender and added dried herbs and olive oil. I freeze in one cup portions. I can do this every few days to use up my garden overflow. I will NOT run out of tomato sauce next winter like I usually do.

Great sauce that I've been making for years, but here's the thing: no need to peel and remove seeds from the tomatoes, or finely chop the garlic and onions.  Just roast quartered whole tomatoes with several peeled garlic cloves and large chunks of onion (and oil, salt, pepper).  Once everything is nicely roasted just throw the veg into a blender, deglaze your roasting pan with the white wine and then put that liquid in with the veg in the blender with some fresh basil, or whatever herbs you want.  Blend until smooth.  I find putting in the herbs at the beginning of the roasting ends with burnt herbs.  For extra nutrition and sweetness you can even throw in a few carrots or bell peppers to the roasting pan.  I freeze the sauce in glass jars.  Love you Alton!!

I use this recipe with my home grown tomatoes and using fresh basil and oregano from the garden. After roasting I peel the skins off and freeze the roasted tomatoes in vacuum sealed food saver bags. When I am ready to use them I can choose to use the tomato halves or run them through the food processor. I can also then choose whether to add wine or to leave it thicker for things like pizza.  

I made this sauce exactly as written...except I quickly pulled the skins off the tomatoes after baking (what came off easily) and just pulsed it in my Vitamix for a couple seconds. All I can say is that I am know in need of a recipe worthy for this heavenly marinara sauce. It is absolutely delicious. I am convinced that sub-par tomatoes are the primary reason for any complaints on this recipe.

Great idea to reduce cooking time. But this is not an ‘easy’ recipe. You need to watch the tomatoes as they roast otherwise you may end up with a burnt mess as others have experienced. The recipe even says to check every hour and turn down the temp if necessary. It takes experience to recognize this and this recipe should have a ‘medium’ difficulty rating. 

https://www.foodnetwork.com/videos/slowly-baked-tomato-sauce-64539

Experiment with a baked tomato sauce recipe for more flavorful results.

tomato sauce

Prep Time: 25 minutes

Cook Time: 2 hours, 30 minutes

Total: 2 hours, 55 minutes

Servings: 4

Author : Alton Brown

Ingredients

Instructions

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