Fryboy, yes thats the recipe, though I watched his video version, but yea it's the same recipe. The link you mentioned doesnt say how much sauce it will yield, nor did he say on the video. My roma's were average size, I dont know how many ounces, but they looked the same as any I would purchase in a grocery store, or farmers market.
I have to say for the amount of work, and use of electric, it's not worth it for me. The tomatoes from my garden were free, I had herbs and seasonings on hand so no additional cost there, but to keep the oven on for two hours, not worth it.
More cost effective for me, and just as tasty, is to blanche the tomatoes, then run through a fine mesh collander, and freeze until ready to use.
One more thing guys, I noticed this sauce was extremely acidic, so much so that I had a canker sore after eating. I typically add sugar to my sauce, but in this case I was following Alton's recipe, which did not call for sugar. My husband couldnt stomach this sauce at all, he said it tasted like I added vinegar.
I do like the roasted tomatoes and charred skin on their own though, but not as a sauce in this particular recipe.