Slow roasted tomato sauce

 From Serious Eats: https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe

Ingredients

• 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see notes)

• 1/4 cup extra-virgin olive oil, plus more for finishing

• 4 tablespoons butter

• 8 cloves garlic, minced (about 3 tablespoons)

• 1 teaspoon red pepper flakes

• 1 tablespoon dried oregano

• 1 medium carrot, cut into large chunks (I usually do 2 carrots)

• 1 medium onion, split in half

• 1 large stem fresh basil

• Kosher salt and freshly ground black pepper

• 1 tablespoon fish sauce, such as Red Boat (optional)

• 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)

Directions

1. Adjust oven rack to lower position and preheat oven to 300°F (165°C). Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Transfer 3 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4. (Hazel note: I usually just reserve 1.5 cups)

   

   Serious Eats / Diana Chistruga

2. Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil, and stir to combine. Season lightly with salt and pepper. Bring to a simmer over high heat.

   

   Serious Eats / Diana Chistruga

3. Cover Dutch oven with lid slightly ajar and transfer to oven. Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).

   

   Serious Eats / Diana Chistruga

4. Remove from oven. Using tongs, discard onion halves, carrot chunks, and basil stems. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup water, stirring until it all melts and heats through.

   

Caputo Gluten Free Focaccia

 Focaccia

Video here: https://youtu.be/fGQy7KOIu40?si=3jY2zRO_zTwUOkzP

In a stand mixer, add

500g Caputo Fiorglut flour 

10 g instant yeast

475 g cold tap water 

Mix on level 2 for a minute, scrape down, mix another minute. Then add:

18 grams salt. 

Mix on level 2 a minute. Then add: 

25g olive oil. 

Mix on low (level 2) until incorporated. Then put on med-high an mix for 5 minutes.

Meanwhile oil two round 10 inch cake pans (for two smaller breads), or one tall 11 inch springform pan, or something similar. The pan size doesn't really affect the bake time. 

Pour the batter into the pan(s) and use your fingers to spread it out and flatten. I like to use gloves coated in olive oil for this. 

Proof for 2 hours.

Top with oregano, rosemary, and flake salt. poke some divots with your fingers and then drizzle with olive oil. 

Then bake at 450 degrees for 15-23 minutes depending on your pans. Should be golden on top.