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Old 04-30-2007, 04:21 PM   #1
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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.
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Old 05-01-2007, 04:02 PM   #2
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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
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Old 05-03-2007, 06:54 AM   #3
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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
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Old 05-03-2007, 08:50 AM   #4
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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
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Old 05-03-2007, 09:04 AM   #5
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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!
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Old 05-03-2007, 09:36 AM   #6
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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.
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Old 05-03-2007, 02:18 PM   #7
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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
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Old 05-03-2007, 02:27 PM   #8
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Kevin--

Thanks for your kindness.
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Old 05-03-2007, 06:41 PM   #9
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Originally Posted by Kevinpa View Post
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 View Post
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.
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Old 05-03-2007, 07:46 PM   #10
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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.
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Old 05-04-2007, 07:56 AM   #11
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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.
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Old 05-07-2007, 09:34 AM   #12
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I just put these in the oven to make this sauce again....Yummo!!

Only about 3 hours away....



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Old 05-07-2007, 12:55 PM   #13
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OK, All I need is a cup of sherry, some seasoned ground beef, dreamsfield pasta........

And I have "GOOD EATS"





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Old 05-08-2007, 10:08 PM   #14
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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? *▄*
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Old 05-08-2007, 11:37 PM   #15
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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? *▄*
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
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Old 05-09-2007, 11:47 AM   #16
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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. *▄*
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Old 05-09-2007, 12:26 PM   #17
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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.
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Old 05-09-2007, 12:45 PM   #18
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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.



Last edited by Kevinpa; 05-09-2007 at 12:51 PM..
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Old 05-09-2007, 01:36 PM   #19
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That looks wonderful and tasty!

Thanks for the info on the food processor. I can't wait to try this recipe.
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Old 05-11-2007, 12:00 AM   #20
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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.
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Old 05-20-2007, 05:50 PM   #21
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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.
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Old 05-21-2007, 06:38 PM   #22
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Originally Posted by Kevinpa View Post
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?

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Old 05-21-2007, 09:39 PM   #23
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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.

Last edited by Kevinpa; 05-21-2007 at 09:41 PM..
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Old 05-21-2007, 10:37 PM   #24
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[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]
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Old 05-22-2007, 06:30 AM   #25
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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.
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Old 05-22-2007, 06:35 AM   #26
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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.
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Old 05-26-2007, 07:55 AM   #27
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I just put these in the oven to make this sauce again....Yummo!!

Only about 3 hours away....



This looks amazing ... Gotta try it!!!
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Old 05-26-2007, 08:23 AM   #28
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Kevinpa....you are right, Shiraz would be great for this recipe!!
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Old 05-26-2007, 12:47 PM   #29
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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.
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Old 05-26-2007, 05:06 PM   #30
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Skeeter....just a regular metal flour sifter?
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