To answer your question, you can't find baked spaghetti sauce on the Food Network website, because that's not what Alton Brown named it. He actually has a couple of tomato sauce recipes where he bakes the tomatoes... and here they are:
Pantry Friendly Tomato Sauce Recipe courtesy Alton Brown
Show: Good Eats
Episode: Seeing Red
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
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.
* * *
Tomato Sauce Recipe courtesy Alton Brown
Show: Good Eats
Episode: Tomatoes
20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine
Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
* * *
If you were watching the show where he concentrates on making different types of tomato sauces, you're looking for the first one. Also, just because tomatoes, being berries, have a very short span where they're truly ripe, it's difficult in the extreme to bring them to market and sell them before they go from ripe to rotten, especially since contrary to popular opinion, you can't ripen a tomato once it's been removed from the vine. You can get it to turn a bit more red, but it doesn't ripen any more than it already has once picked. So, truly ripe tomatoes are almost never found in the supermarket. Honestly, unless I get them from a farmer, I virtually never use fresh tomatoes because the ones in the store are woefully substandard, flavorless examples of the fruit.
Bearing that in mind, I'd definitely go with the "pantry friendly" recipe because the canned tomatoes are actually going to have much more flavor to them than the fresh roma tomatoes in the grocery store are going to have (plus, they're already peeled, so that bit of work is done for you), which means if you're looking for a rich and zesty tomato sauce instead of one that tastes weak and watered down, the canned is going to give you the results you're looking for. You're almost guaranteed to be disappointed by the fresh recipe. It won't taste foul or anything, but I'd lay dollars to donuts that it will leave you saying "well, it was okay, but I was hoping for more".
Anyway, hope that helps!
ADDENDUM:
For future reference, you can check the Food Network website for a specific show's schedule. If you look on the sidebar on the left hand side of the screen, there will be a small drop down menu that says "select a tv show".
Once you find the show you want, all you have to do is click on it, and it will take you to the Food Network website for that particular show. Then, click on the text which says "schedule", and it will list all the episodes which have aired, by date and title, as well as all the recipes which appeared on that show.
In this case, the show on April 18th was called "Tomatoes", and it was the second recipe ("Tomato Sauce") which was featured on the show. So, that's definitely the recipe you were looking for.
I'd still go with the first one, though. It's a better recipe.
Also, if you want more information than is on that site, you can check Alton Brown's personal site (www.altonbrown.com), which contains information about Alton, upcoming appearances, links to buy some of the gear he uses on the show, etc. It also used to contain a large recipe archive stocked with recipes he happened to like (though not necessarily written by him), but that seems to have mysteriously disappeared.
The rest of it's still there, though. =)~