Alton Brown's Red Sauce

Name: Alton Brown's Red Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 1/2 quarts
Ingredients: 2 (28 ounce) cans whole canned tomatoes; 1/4 cup sherry wine vinegar; 1/4 cup sugar; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 4 garlic cloves, minced; 3 tablespoons capers, rinsed and drained; kosher salt, to taste; black pepper, to taste; 1 onion; 1 carrot; 1 stalk celery; 2 ounces olive oil; 1/2 cup white wine

Submitted by Chilicat

"This sauce takes some effort, but the result is wonderful. This sauce is great on homemade pizzas."

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Ready In:: 1hr 15mins
Ingredients:: 15
Yields:: 1 1/2 quarts

ingredients

2 (28 ounce) cans whole canned tomatoes
¹⁄₄ cup sherry wine vinegar
¹⁄₄ cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
4 garlic cloves, minced
3 tablespoons capers, rinsed and drained
kosher salt, to taste
black pepper, to taste
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
¹⁄₂ cup white wine

directions

In a sieve over a medium non-reactive sauce pot, 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 to a thickened, loose syrup consistency.
Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
Cut the 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 vegetables until the carrots are tender and the onions become translucent, about 15 to 20 minutes. Add the tomatoes and capers.
Place the roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. The tomatoes should start to brown slightly on the 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 tomato mixture into a deep pot or bowl and add the reduced tomato liquid. Blend to desired consistency with a stick blender and adjust the seasoning to taste.

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RECIPE SUBMITTED BY

Chilicat

I grew up here... <img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/156807760503_0_BG.jpg"> and ended up here. <img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/Mt-Lemmon.jpg"> Both places are beautiful in their own way, although Arizona is where I learned that the little marshmallows in the Lucky Charms box are actually supposed to be crisp and crunchy, not gummy and all stuck together. What a revelation! <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/Vixens.jpg" border="0" alt="The Mixin Vixens"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/RedWhiteBlue.jpg" border="0" alt="Made by Bella14ragazza"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://www.recipezaar.com/members/home/1535/CLC1.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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