When I came up with my version of Alton Brown’s Tomato Sauce recipe, it was because I was overwhelmed by all the tomatoes that were growing in our garden. I knew there was no way I could use all those tomatoes in a salad!
So if you’re looking for an easy tomato sauce recipe made from tomatoes in your garden, or that you couldn’t resist buying at your farmer's market or supermarket, I hope you like My Version of Alton Brown’s Tomato Sauce Recipe!
Why use Alton Brown’s Tomato Sauce Recipe?
When you have an abundance of tomatoes, making homemade tomato sauce recipes is the most logical idea. Yet until I saw Alton Brown's Good Eats Tomato Sauce episode, I never came across a tomato sauce recipe I liked, especially one that was this easy and tasty.
To puree the tomatoes and to get rid of the skins, Alton Brown uses a food mill in his tomato sauce recipe. Since I don’t own a food mill and don’t mind the skins staying in the tomato sauce, I pureed the tomatoes in my food processor.
However, if you want super silky homemade sauce, use the highly recommended OXO food mill.
This Mama’s tips for making My Version of Alton Brown's Tomato Sauce Recipe
I’ve made my version Alton Brown's recipe for easy spaghetti sauce ideal for doubling. I use half right away and then freeze the rest of the pasta sauce for later to use in Slow Cooker Baked Ziti or Easy & Healthy Taco Soup.
I freeze my spaghetti sauce in Glad Freezerware storage containers.
Alton uses Roma tomatoes, but you can use any tomatoes you wish from your garden. After all, the point is to use up the tomatoes you have on hand, right?
If you wish, add some hot sauce to your tomato sauce while cooking. My husband and son love adding hot sauce when he make spaghetti sauce from scratch.
I don’t, so I have them add it to their individual bowls after they serve themselves. Their favorite are the Cholula Hot Sauces.
My Version of Alton Brown's Tomato Sauce Recipe
- 20 homegrown tomatoes, halved and seeded
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 cup finely diced red onion
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 cup red wine
- Preheat oven to 325 degrees F.
- In two 13x9-inch cookie sheets, place tomato halves cut side up. Sprinkle the tomatoes 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 saucepan. If you don't have a food mill, you can puree the tomatoes in a blender or food processor then add them to the sauce pan.
- Add the red wine to the tomatoes, then bring sauce to a boil. Quickly reduce heat to low and cook for 5 minutes.
- Serving size: varies
Originally published on November 2, 2004. Updated with new pictures.
Photo credit: Adobe Stock