I have been wanting to make the recipe below of Alton Brown’s for Tomato
sauce for some time, but have not found 20 fresh roma tomatoes all at one
time and that were value priced.



I have thyme and oregano growing, but DH insisted I use dried -- he's boss.
Taste test: excellent.



I must have given my food mill to the local thrift shop, so I had to use a
chinois. But before I did that I put it in a food processor to break it up
a teeny bit, -- lots of dirty wash-up.



I chose the wine I did only because it said it was from near the Dolomites.
Good enough for drinking for this evening with our meal of marinated salmon.
I will put the sauce in the refrigerator to have tomorrow.







http://tinypic.com/5xgkzlk.jpg

before baking



http://tinypic.com/4uxabs2.jpg

after baking



http://tinypic.com/689o70h.jpg

after straining



http://tinypic.com/5ylo7is.jpg

Choosing wine







Tomato Sauce - Baked Romas -Alton Brown

See this recipe on air Saturday Jul. 17 at 8:30 AM ET/PT.

Show: Good Eats Episode: Tomatoes

Difficulty: Easy

Prep Time: 25 minutes

Cook Time: 2 hours 30 minutes

Yield: 4 cups



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





Preheat oven to 325 degrees F.

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.



Dee Dee

"Dee Dee" > wrote in message
...

>I have been wanting to make the recipe below of Alton Brown’s for Tomato
>sauce for some time, but have not found 20 fresh roma tomatoes all at one
>time and that were value priced.

> Tomato Sauce - Baked Romas -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
>
> Preheat oven to 325 degrees F.
>
> 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.

WOW! The photos started my tastebuds tingling and the recipe finished them
off.
Can't wait to try this. Thanks.

Felice

"Dee Dee" > wrote in message
...
>I have been wanting to make the recipe below of Alton Brown's for Tomato
>sauce for some time, but have not found 20 fresh roma tomatoes all at one
>time and that were value priced.

Looks divine, Dee Dee, thanks for posting it!

Lynne A

In article >,
"Dee Dee" > wrote:

>
> 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
>
>
>
>
>
> Preheat oven to 325 degrees F.
>
> 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.
>
>
>
> Dee Dee

That was most impressive. :-)

Thanks for posting that. It looks wonderful!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 9 Sep 2007 15:23:24 -0400, "Dee Dee" >
wrote:

>I have been wanting to make the recipe below of Alton Brown’s for Tomato
>sauce for some time

snip to my lou


Great series and photos Dee Dee. Thanks for posting it, and thanks for
posting the recipe.

koko
---
http://www.kokoscorner.typepad.com
updated 9/6

"There is no love more sincere than the love of food"
George Bernard Shaw