1 can tomato paste 1 can diced tomatoes About 1/4 cup heavy cream 1/2 medium onion, diced 3 cloves garlic, minced 1 tbs butter 1 tbs olive oil Italian seasoning Red (hot) pepper flakes S&P
Instructions: Heat butter and oil over medium/medium high heat.
Add in onion, cook until translucent.
Add in garlic, and seasonings (except bay leaf), cook about 30-60 seconds.
Add in tomato paste, diced tomato, heavy cream, and bay leaf, bring to a boil.
Reduce heat to a simmer, allow to reduce, covered, for about 20-30 minutes, or until desired consistency.
Either add in pasta and pasta water now, or jar and save for later.
totterywolff
Bread recipe:
Ingredients:
430g bread flower
6g instant yeast
2-4g coarse salt
360 ml warm water
Cornmeal for dusting
Instructions:
Whisk all dry ingredients
Add in water, mix to form a sticky dough
Cover with plastic wrap and allow to rise 2-3 hours, or until doubled in size.
After doubled in size, turn out dough onto floured surface, work the dough for about 1-2 minutes. Cut in half.
Form 2 loaves, place onto non-stick baking sheet, with cornmeal if desired.
Lightly cover with cheese cloth. Allow to rise for 45 minutes.
While dough is rising, preheat oven to 475°F
Bake for about 20-25 minutes, allow to cool completely.
2 Comments
Pasta sauce:
Ingredients:
1 can tomato paste
1 can diced tomatoes
About 1/4 cup heavy cream
1/2 medium onion, diced
3 cloves garlic, minced
1 tbs butter
1 tbs olive oil
Italian seasoning
Red (hot) pepper flakes
S&P
Instructions:
Heat butter and oil over medium/medium high heat.
Add in onion, cook until translucent.
Add in garlic, and seasonings (except bay leaf), cook about 30-60 seconds.
Add in tomato paste, diced tomato, heavy cream, and bay leaf, bring to a boil.
Reduce heat to a simmer, allow to reduce, covered, for about 20-30 minutes, or until desired consistency.
Either add in pasta and pasta water now, or jar and save for later.
Bread recipe:
Ingredients:
430g bread flower
6g instant yeast
2-4g coarse salt
360 ml warm water
Cornmeal for dusting
Instructions:
Whisk all dry ingredients
Add in water, mix to form a sticky dough
Cover with plastic wrap and allow to rise 2-3 hours, or until doubled in size.
After doubled in size, turn out dough onto floured surface, work the dough for about 1-2 minutes. Cut in half.
Form 2 loaves, place onto non-stick baking sheet, with cornmeal if desired.
Lightly cover with cheese cloth. Allow to rise for 45 minutes.
While dough is rising, preheat oven to 475°F
Bake for about 20-25 minutes, allow to cool completely.