Best 2 Alton Red Sauce Recipes

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**An Authentic Italian Sauce: Alton Brown's Red Sauce**

With the perfect balance of acidity and sweetness, Alton Brown's Red Sauce is a versatile culinary masterpiece that will elevate any pasta dish. Crafted with an array of fresh ingredients like vine-ripened tomatoes, aromatic garlic, and flavorful onions, this sauce embodies the true essence of Italian cuisine. The recipe includes detailed instructions for both a stovetop and slow-cooker method, ensuring that everyone can enjoy this delectable sauce. Additionally, the article offers variations for those seeking a vegetarian or spicy kick, making it a customizable dish for diverse preferences. Get ready to tantalize your taste buds with this classic red sauce that promises to transform your pasta nights into extraordinary culinary experiences.

Here are our top 2 tried and tested recipes!

ALTON BROWN'S RED SAUCE



Alton Brown's Red Sauce image

Make and share this Alton Brown's Red Sauce recipe from Food.com.

Provided by Chilicat

Categories     Sauces

Time 1h15m

Yield 1 1/2 quarts

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 783.7, Fat 39.9, SaturatedFat 5.6, Sodium 1933.4, Carbohydrate 94, Fiber 13.7, Sugar 67.2, Protein 11

PANTRY FRIENDLY TOMATO SAUCE



Pantry Friendly Tomato Sauce image

Provided by Alton Brown

Time 1h25m

Yield 1.5 quarts

Number Of Ingredients 14

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

Steps:

  • 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.

Tips:

  • Use ripe tomatoes: Ripe tomatoes have a sweeter and more flavorful taste, which will contribute to a better-tasting sauce.
  • Roast the tomatoes: Roasting the tomatoes before making the sauce concentrates their flavor and gives them a slightly smoky taste.
  • Use a variety of herbs and spices: Herbs and spices can add a lot of flavor to the sauce. Some good options include basil, oregano, thyme, garlic, and red pepper flakes.
  • Simmer the sauce for a long time: Simmering the sauce for a long time allows the flavors to meld together and develop. The longer you simmer the sauce, the better it will taste.
  • Adjust the sweetness and acidity of the sauce to your liking: The sweetness and acidity of the sauce can be adjusted by adding sugar or vinegar. Start with a small amount and add more to taste.

Conclusion:

Alton Brown's red sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is made with simple ingredients and is easy to make. By following the tips above, you can make a red sauce that is bursting with flavor.

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