| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Cook: | 1 hr 15 min |
| Yield: | 1.5 quarts |
| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Cook: | 1 hr 15 min |
| Yield: | 1.5 quarts |
Ingredients
- 2 (28-ounce) cans whole, peeled tomatoes
- 1/4 cup sherry vinegar
- 1/4 cup sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 ounces olive oil
- 4 cloves garlic, minced
- 3 tablespoons capers, rinsed and drained
- 1/2 cup white wine
- Kosher salt and black pepper, to taste
Instructions
- In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
- Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
- Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
- Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.
- Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 54 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 227 mg |
| Serving Size | 1 of 22 servings |
| Calories | 54 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 227 mg |
Reviews
By far the best pasta sauce I’ve ever had. My family loves it.
So sad to have the whole batch ruined by the sweetness! And I didn’t even use sherry vinegar… And I like spicy, but this was a little much. Also the wine should’ve cooked off a little more than the prescribed 2-3 min. It’s a great walkthrough for how to make a mirepoix, though! I will be using this as a scaffold, and changing many things next time.
I didn’t have sherry vinegar, but what turned out was great. I will make this again. Ok, ok, maybe a little less on the red pepper flakes next time.
The timings were way off for me, but I think that’s partly because my range didn’t like the double-burner position, and I may have been a little conservative with my heat for the reduction. Also, I couldn’t find sherry vinegar anywhere, and will have to order online for next time. Besides that, the sauce was a hit!
A note about some of the variance you see in the reviews: the tomatoes you use matter! You don’t necessarily have to use a special variety (San marzano being the typical favorite), or brand, but you may take a few tries with some tweaks before you get the perfect sauce for you. It’ll work with cheap WalMart cans (more tangy, less sweet, in my experience) just as well…as long as you know what you’re getting into
I’ve made quite a few Alton recipes and they’ve all been great except this one. WAY TOO SWEET. Like, gross levels of sweet. We couldn’t even finish it, and we regularly eat jarred sauce which is already pretty sweet. I’m not sure if it just needs less sugar or there’s something else, but skip this one.
Excellent! I used water instead of white wine. I added in Italian Seasoning, salt, and pepper and Worcestershire sauce after the fact, along with a pound of sausage and hamburger to make spaghetti with meat sauce.
This sauce was delicious and easy to make. My one criticism was that it was way to acidic, requiring me to add two tablespoons or so of butter. Other than that it was very good and tasted great in our chicken parmesan.
This recipe was excellent! I made a double batch of this sauce last weekend, and blended a cup or two really smooth for use as a pizza sauce. It was absolutely fantastic. The flavors that the broiling brings out are worth the effort that this recipe requires. The leftovers, were placed in freezer bags, and frozen flat, then stacked along a side of my freezer. We had pasta using the sauce (not blended smooth) on Tuesday and it was excellent. The only thing I will change the next time I make this sauce is adding a little less red pepper flake. I think I may have put in a little more than this recipe calls for.
All in all, another home run from AB!
Loved it. Even though my technique wasn’t perfect it still tasted really good, so i can only imagine how good it’ll be when i get it right!
I love this recipe! First time I made it, it was way too spicy for my taste. So I took out the red pepper flakes the second time. Next time I might cut most of the sugar too though. It is pretty sweet. But otherwise, this is amazing and completely adjustable to your personal preferences with sauce :]