Simple

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Because there are very few steps in this recipe, there isn’t much that can go wrong. The most important thing is that the sourdough starter is really bubbly and lively when you mix the dough. The warmer the dough is, the faster it ferments, so if it’s very warm indoors, shorten the rising times. You can easily replace some of the wheat flour with another type of flour - up to a third of the flour amount can be substituted without significantly affecting the baking. ...

Simple oven-roasted tomato sauce with butter, balsamic vinegar, and whole garlic cloves. Perfect with pasta. Ingredients 400 g pasta 800 g whole canned tomatoes (2 × 400 g tins) 5 garlic cloves, whole and peeled 2 tbsp white balsamic vinegar (30 ml) 50 g butter, cut into cubes salt and pepper good quality olive oil To Serve Parmesan cheese Instructions Preheat the oven to 220°C (425°F). Pour the tomatoes into an oven dish and crush them with your hands or with a ladle. Place the whole garlic cloves in the tomato sauce. Drizzle over the white balsamic vinegar and scatter the butter cubes over. Salt and pepper. Roast the tomato sauce in the oven for 30 minutes. Take out the dish and stir everything together thoroughly. Taste and add more salt and pepper if needed. Cook the pasta al dente and toss into the sauce. Top with Parmesan when serving and drizzle over really good olive oil. Notes Butter substitution: For a vegan version, substitute vegan butter. ...