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Old 08-07-2006, 09:39 PM   #1
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Roasted Tomato Sauce?

I am tempted to make a variation of this sauce. I always use canned whole san marzano tomatoes for my sauce, as the tomatoes are better, better soil, grown in season, in italy, etc, BUT...

This seems like it would have a whole different taste! With these slow roasted tomatoes? Anyone tried anything like this? This sounds amazing. What would be the best tomatoes to buy for this?

this is an alton brown recipe.

Tomato Sauce

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Old 08-07-2006, 09:55 PM   #2
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Leg, that is a DELICIOUS recipe! I've used it two years in a row, using roma tomatoes from my garden.
You cannot imagine the depth of flavor that's in this sauce!

Don't be afraid to burn your tomatoes just a little. A little bit of char adds to the flavor. I cut the top off of a couple of heads of garlic, pour some olive oil on top, and roast them along with the tomatoes. Then I squeeze them out and process along with the tomatoes.
When you run the tomatoes through the mill, pour all the juice from the baking sheet in with it.
Then re-run the waste through the mill (I use the one on my Kitchen Aide) 2 more times to get ALL the goody out of it.
I freeze that puree in a ziplock, then thaw it and finish the sauce when I get ready to use it.
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Old 08-07-2006, 10:10 PM   #3
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Quote:
Originally Posted by Constance
Leg, that is a DELICIOUS recipe! I've used it two years in a row, using roma tomatoes from my garden.
You cannot imagine the depth of flavor that's in this sauce!

Don't be afraid to burn your tomatoes just a little. A little bit of char adds to the flavor. I cut the top off of a couple of heads of garlic, pour some olive oil on top, and roast them along with the tomatoes. Then I squeeze them out and process along with the tomatoes.
When you run the tomatoes through the mill, pour all the juice from the baking sheet in with it.
Then re-run the waste through the mill (I use the one on my Kitchen Aide) 2 more times to get ALL the goody out of it.
I freeze that puree in a ziplock, then thaw it and finish the sauce when I get ready to use it.

OMG Constance!!! I am going BONKERS thinking about this sauce with added roasted garlic like you said.

Jesus i am making this as soon as my fiance gets back in town on thursday.

Any ideas on things to add to it, (meat, etc) or pasta to serve it with?
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Old 08-07-2006, 10:17 PM   #4
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We do a garlic and fennel confit that we then separately add slow roasted tomatoes to which go in a 250 oven for a couple of hours with more garlic cloves, shallot, parsley, thyme, tarragon, sage, some of the confit oil and a serious amount of Sel de Guerande although we don't puree it, we just use the gooey mush straight out of the pan, so what you have posted here ought to be seriously nice I would think.
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Old 08-07-2006, 10:24 PM   #5
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a roasted tomato sauce is wonderful...different from "pot cooking your sauce". There is a freshness to the taste. It works with the abundance of beefsteaks we get up here in late summer. expect a differnece but a really fine one that you can get every year at "harvest time"
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Old 08-07-2006, 10:31 PM   #6
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Would meat take away from the wonderful roasted flavor of the tomatoes?

This sauce sounds like it would be good just topped with fresh basil served over rigatoni.

Oh, and i will absolutely add crushed fennel seed. It goes fantastic in tomato sauces.
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Old 08-07-2006, 10:39 PM   #7
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try it without meat...serve your meat separately...a very Italian custom
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Old 08-08-2006, 02:14 AM   #8
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I will definitely try it this way.

I cant wait.

ttt for more ideas about what to serve this lovely sauce with.
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Old 08-08-2006, 08:59 AM   #9
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Sounds like a wonderful sauce to make. A tasty meatball on the side would be great. I'm going to try this recipe this weekend. I'm going to use my garden tomatoes tho and there are plenty of seeds. Do you think this will still work using those tomatoes? Seeds in a suuce don't bother us. I make spaghetty sauce alot using the whole tomatoe minus the skin. But roasted sounds so much better. Thanks for posting.
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Old 08-08-2006, 09:12 AM   #10
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The taste of slow roasted tomatoes is awesome in ANY sauce. The flavor of the tomatoes is concentrated since the liquid bakes out of them. Garden tomatoes are perfect for this. Hot House tomatoes are not nearly as flavorful. Please don't add meat, it only masks the wonderful, rich flavor of the tomatoes.
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