Alton Browns Baked Tomato Sauce

Kevinpa · 04-30-2007, 04:21 PM

I had a few HC friends over for supper this evening so I made us a fresh Romaine salad topped with Altons Baked Tomato Sauce mixed with seasoned lean ground meat, dreamsfield, and parmesan cheese. OMG this sauce is to die for. I'm sorry I didn't have a chance take photos but it looked just like his sauce in the video link above of how it is made. I will take photos next time I make it. If you have the chance and can afford the tomato carbs....with a little wine. You will not be diappointed with this sauce.

replay · 05-01-2007, 04:02 PM

Alton also has one called "Pantry Friendly Tomato Sauce" that is great as well. I have made it with added ground beef as a topping for spaghetti squash many times.

I love Good Eats

helper · 05-03-2007, 06:54 AM

When you get a chance, will you please post AB's recipe for the baked sauce? My media player is not working right at this time and I can't seem to find it at the site.
Appreciate it, helper

Kevinpa · 05-03-2007, 08:50 AM

Quote:

Originally Posted by helper

When you get a chance, will you please post AB's recipe for the baked sauce? My media player is not working right at this time and I can't seem to find it at the site.
Appreciate it, helper

Here it is.

http://www.foodnetwork.com/food/reci..._20175,00.html

shirlc · 05-03-2007, 09:04 AM

I am really intrigued with the idea of using a spray bottle for olive oil. Does anyone do this? I roast vegies a lot and always feel I get way too much oil on them. I'm adding this to my grocery list!

Kevinpa · 05-03-2007, 09:36 AM

I do, I have one of the kind that you fill with evoo and then pump a few times to build up pressure inside then sprays out a very fine spray like a can of Pam.
I love it.

crazyredhead · 05-03-2007, 02:18 PM

Quote:

Originally Posted by shirlc

I am really intrigued with the idea of using a spray bottle for olive oil. Does anyone do this? I roast vegies a lot and always feel I get way too much oil on them. I'm adding this to my grocery list!

We have one... I think it's called "misto." Ours works the same way Kevinpa mentioned. It's great and we use it all the time... definitely recommend getting one

helper · 05-03-2007, 02:27 PM

Thanks for your kindness.
helper

shirlc · 05-03-2007, 06:41 PM

Quote:

Originally Posted by Kevinpa

I do, I have one of the kind that you fill with evoo and then pump a few times to build up pressure inside then sprays out a very fine spray like a can of Pam.
I love it.

Quote:

Originally Posted by crazyredhead

We have one... I think it's called "misto." Ours works the same way Kevinpa mentioned. It's great and we use it all the time... definitely recommend getting one

Any idea where I could find one of these? I had one from Pampered Chef once and didn't care for it so I gave it to my DS as he wanted to try it.

Kevinpa · 05-03-2007, 07:46 PM

Quote:

Originally Posted by shirlc

Any idea where I could find one of these? I had one from Pampered Chef once and didn't care for it so I gave it to my DS as he wanted to try it.

Mine is quite a few years old and I don't remember exactly where I bought it but I just googled misto and got a ton of hits.

shirlc · 05-04-2007, 07:56 AM

Quote:

Originally Posted by Kevinpa

Mine is quite a few years old and I don't remember exactly where I bought it but I just googled misto and got a ton of hits.

Kevin, thank you! I googled it, too, and found names of five local stores that should carry it.

Kevinpa · 05-07-2007, 09:34 AM

I just put these in the oven to make this sauce again....Yummo!!

Only about 3 hours away....

Kevinpa · 05-07-2007, 12:55 PM

OK, All I need is a cup of sherry, some seasoned ground beef, dreamsfield pasta........

And I have "GOOD EATS"

SSin-Deb · 05-08-2007, 10:08 PM

Thank you Kevin for posting this - these look insanely good!

I have a question - I'd like to make this, but perhaps just eat them right from the oven (after they've cooled ofcourse). How do you think they'd taste that way? Too intense? Or do-able? *Ü*

Kevinpa · 05-08-2007, 11:37 PM

Quote:

Originally Posted by SSin-Deb

Thank you Kevin for posting this - these look insanely good!

I have a question - I'd like to make this, but perhaps just eat them right from the oven (after they've cooled ofcourse). How do you think they'd taste that way? Too intense? Or do-able? *Ü*

They are great that way too Deb. As I was preparing them (twice) a few slipped off of baking dish and accidently fell right into my mouth.......it was the strangest thing

SSin-Deb · 05-09-2007, 11:47 AM

LOL ~ Thanks for the laugh this morning! Also thanks for posting back, I've got the pan all set to go in - just waiting for later in the day when I'm back home to bake them ~ MMmmm, I'm so glad you shared all this Kevin. *Ü*

NotoSugar · 05-09-2007, 12:26 PM

Kevin:
Do you use a food mill to process these? I was thinking of using a food processor since I don't have a food mill but am not sure how to handle the tomato skins.

Kevinpa · 05-09-2007, 12:45 PM

Quote:

Originally Posted by NotoSugar

Kevin:
Do you use a food mill to process these? I was thinking of using a food processor since I don't have a food mill but am not sure how to handle the tomato skins.

I just pureed them in my food processor and the sauce was delish

I guess i never did show the final dish.

NotoSugar · 05-09-2007, 01:36 PM

That looks wonderful and tasty!

Thanks for the info on the food processor. I can't wait to try this recipe.

Kevinpa · 05-11-2007, 12:00 AM

Quote:

Originally Posted by Alton Brown

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

I made a batch of this for my in-laws last night but instead of using the white wine I used a cup of Shiraz(a very dry red Aussie wine for those who have never had it). OMG, talk about drawing out the flavor of a sauce.

HeatherJanet · 05-20-2007, 05:50 PM

Making this sauce this afternoon was a fun project and the house had an amazing aroma. I added dry red wine to mine also. Thanks for bringing this to our attention, Kevin. I don't get the Food Network anymore, so I would have missed out on this special sauce.

theislandgirl · 05-21-2007, 06:38 PM

Quote:

Originally Posted by Kevinpa

I do, I have one of the kind that you fill with evoo and then pump a few times to build up pressure inside then sprays out a very fine spray like a can of Pam.
I love it.

Well, here's a kitchen question for ya...I have been completely at a loss as to how to clean these spray doodads out between refills (trying to avoid oil in the crevices that gets old and, um, rancid...). Failing miserably so far.

Any tips?

Kevinpa · 05-21-2007, 09:39 PM

Quote:

Originally Posted by theislandgirl

Well, here's a kitchen question for ya...I have been completely at a loss as to how to clean these spray doodads out between refills (trying to avoid oil in the crevices that gets old and, um, rancid...). Failing miserably so far.

Any tips?

A couple sinks full of hot grease-cutting soapy water always works for me. I fill it with the hot water, pressurize it and spay it through a couple of times and I am good to go. Its a pain in the butt although it seem to work.

crazywoman-n-wy · 05-21-2007, 10:37 PM

[COLOR=red]I bought one of those bottles a few years ago. Not that brand I'm sure. Don't know now what brand it was. Anyway, it would spray water, but it would NOT spray olive oil. I bought it to spray olive oil, so I was very disapointed![/COLOR]

jackieba · 05-22-2007, 06:30 AM

Has anyone tried the sauce using regular tomatoes? We don't have any Roma planted but we'll lots of the regular sized tomatoes this summer. Maybe I'll plant some next year but the garden's already in now.

Kevinpa · 05-22-2007, 06:35 AM

I have not but I would suggest that if you did to cut back on the amount of time baked.....my guess would be by 30 min.

Conevery · 05-26-2007, 07:55 AM

Quote:

Originally Posted by Kevinpa

I just put these in the oven to make this sauce again....Yummo!!

Only about 3 hours away....

This looks amazing ... Gotta try it!!!

rowdy1 · 05-26-2007, 08:23 AM

Kevinpa....you are right, Shiraz would be great for this recipe!!

SkeeterN · 05-26-2007, 12:47 PM

Thread jack: In his video for this sauce he used a sifter where you turn the handle and it mashes the tomato's into sauce. I found one of these at a garage sale for .50 I was thrilled.

rowdy1 · 05-26-2007, 05:06 PM

Skeeter....just a regular metal flour sifter?

04-30-2007, 04:21 PM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Alton Browns Baked Tomato Sauce I had a few HC friends over for supper this evening so I made us a fresh Romaine salad topped with Altons Baked Tomato Sauce mixed with seasoned lean ground meat, dreamsfield, and parmesan cheese. OMG this sauce is to die for. I'm sorry I didn't have a chance take photos but it looked just like his sauce in the video link above of how it is made. I will take photos next time I make it. If you have the chance and can afford the tomato carbs....with a little wine. You will not be diappointed with this sauce.

05-03-2007, 06:54 AM	#3
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 851 Gallery: helper	Kevin-- When you get a chance, will you please post AB's recipe for the baked sauce? My media player is not working right at this time and I can't seem to find it at the site. Appreciate it, helper

05-03-2007, 02:27 PM	#8
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 851 Gallery: helper	Kevin-- Thanks for your kindness. helper

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05-01-2007, 04:02 PM	#2
replay Senior LCF Member Join Date: Mar 2004 Location: Sunny Florida Posts: 220 Gallery: replay Stats: 309/299/200 WOE: Low Carb Start Date: 4/7/2011	Alton also has one called "Pantry Friendly Tomato Sauce" that is great as well. I have made it with added ground beef as a topping for spaghetti squash many times. I love Good Eats

05-03-2007, 09:04 AM	#5
shirlc Very Gabby LCF Member!!! Join Date: Feb 2006 Posts: 3,547 Gallery: shirlc Stats: 144/131/130-5'5" WOE: Low/Mod Carb, JUDDD (JUDDD, 10/25/11 at 141.5) Start Date: March, 2006	I am really intrigued with the idea of using a spray bottle for olive oil. Does anyone do this? I roast vegies a lot and always feel I get way too much oil on them. I'm adding this to my grocery list!

05-03-2007, 09:36 AM	#6
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I do, I have one of the kind that you fill with evoo and then pump a few times to build up pressure inside then sprays out a very fine spray like a can of Pam. I love it.

05-07-2007, 09:34 AM	#12
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I just put these in the oven to make this sauce again....Yummo!! Only about 3 hours away....

05-07-2007, 12:55 PM	#13
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	OK, All I need is a cup of sherry, some seasoned ground beef, dreamsfield pasta........ And I have "GOOD EATS"

05-08-2007, 10:08 PM	#14
SSin-Deb Senior LCF Member Join Date: Apr 2003 Location: WA State Posts: 546 Gallery: SSin-Deb Stats: 245/164 /160 ~ 6'1" WOE: HCG R4P2 (previous Somersizer) Start Date: April, 2008 (Somersize 2-01)	Thank you Kevin for posting this - these look insanely good! I have a question - I'd like to make this, but perhaps just eat them right from the oven (after they've cooled ofcourse). How do you think they'd taste that way? Too intense? Or do-able? Ü

05-09-2007, 11:47 AM	#16
SSin-Deb Senior LCF Member Join Date: Apr 2003 Location: WA State Posts: 546 Gallery: SSin-Deb Stats: 245/164 /160 ~ 6'1" WOE: HCG R4P2 (previous Somersizer) Start Date: April, 2008 (Somersize 2-01)	LOL ~ Thanks for the laugh this morning! Also thanks for posting back, I've got the pan all set to go in - just waiting for later in the day when I'm back home to bake them ~ MMmmm, I'm so glad you shared all this Kevin. Ü

05-09-2007, 12:26 PM	#17
NotoSugar Senior LCF Member Join Date: Aug 2004 Location: Colorado Posts: 633 Gallery: NotoSugar	Kevin: Do you use a food mill to process these? I was thinking of using a food processor since I don't have a food mill but am not sure how to handle the tomato skins.

05-09-2007, 01:36 PM	#19
NotoSugar Senior LCF Member Join Date: Aug 2004 Location: Colorado Posts: 633 Gallery: NotoSugar	That looks wonderful and tasty! Thanks for the info on the food processor. I can't wait to try this recipe.

05-20-2007, 05:50 PM	#21
HeatherJanet Senior LCF Member Join Date: Jan 2004 Location: Calgary, Alberta Posts: 452 Gallery: HeatherJanet Stats: 150/137/120 WOE: Atkins Start Date: January 2003	Making this sauce this afternoon was a fun project and the house had an amazing aroma. I added dry red wine to mine also. Thanks for bringing this to our attention, Kevin. I don't get the Food Network anymore, so I would have missed out on this special sauce.

05-21-2007, 10:37 PM	#24
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,464 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	[COLOR=red]I bought one of those bottles a few years ago. Not that brand I'm sure. Don't know now what brand it was. Anyway, it would spray water, but it would NOT spray olive oil. I bought it to spray olive oil, so I was very disapointed![/COLOR]

05-22-2007, 06:30 AM	#25
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Has anyone tried the sauce using regular tomatoes? We don't have any Roma planted but we'll lots of the regular sized tomatoes this summer. Maybe I'll plant some next year but the garden's already in now.

05-22-2007, 06:35 AM	#26
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I have not but I would suggest that if you did to cut back on the amount of time baked.....my guess would be by 30 min.

05-26-2007, 08:23 AM	#28
rowdy1 MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mineral Wells, WV Posts: 2,927 Gallery: rowdy1 Stats: 5'5"..currently way tooooooooo much!! WOE: carb monitoring w/yocheese Start Date: 9/03...terminal uphill battle	Kevinpa....you are right, Shiraz would be great for this recipe!!

05-26-2007, 12:47 PM	#29
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Location: West Central Ohio Posts: 18,117 Gallery: SkeeterN Stats: 4'10 and 170/115 (5 or so pounds up or down) WOE: Atkins Start Date: April 2004	Thread jack: In his video for this sauce he used a sifter where you turn the handle and it mashes the tomato's into sauce. I found one of these at a garage sale for .50 I was thrilled.

05-26-2007, 05:06 PM	#30
rowdy1 MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mineral Wells, WV Posts: 2,927 Gallery: rowdy1 Stats: 5'5"..currently way tooooooooo much!! WOE: carb monitoring w/yocheese Start Date: 9/03...terminal uphill battle	Skeeter....just a regular metal flour sifter?