Tomato Sauce

I think I got this recipe from Alton Brown, but I’m not sure. I’ve had it for a long time. It’s the perfect home-made pasta sauce.


2x – 28 oz cans peeled whole tomatoes
1/4 – cup sherry or wine vinegar
1/4 – cup sugar
1 tsp – red pepper flakes
1 tsp – dry oregano
1 tsp – dry basil

2 tbsp – capers, rinsed and drained
1/4-1/2 cup – white wine

“Mire poix”

1 – lg carrot, chopped
1 – lg onion, chopped
1 – celery stalk, chopped
4 – gloves of garlic


1) Strain the tomatoes and save the juice in a saucepan.

2) Seed the tomatoes, split open and dump out seeds.

3) Reduce the saved juice in a saucepan on the burner.
Add sherry/wine vinegar, sugar, red pepper flakes,
dry oregano, and dry basil.
Reduce down into a thick glaze at high heat,
until the bubbles stack on each other.

4) Add chopped carrot covered in olive oil to a broil pan,
then add onion, celery, and garlic to sweat the mire poix mixture
on low heat on the stove top to allow flavors to mingle.

5) After mire poix has sweated, add tomatoes and capers to pan
and stir.

6) Check the reduction and if finished, take off the heat.

7) Broil the pan mixture for 15-20 minutes, stirring every 4-5 min.

8) After broiling, add 1/4-1/2 cup white wine to the broiled mixture,
and deglaze the pan.

9) Dump the solid mixutre into a large pot, and add the tomato glaze to
the mixture. Add fresh-ground black pepper.
Mash the mixture for pasta sauce. Blend it for pizza sauce.

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