Red sauce

To make 2 quarts (about 8 servings)—adapted from Serious Eats:

1. Crush 4 28oz cans of whole tomatoes with hands; reserve 3C
2. Mince 8 cloves of garlic, sweat in 4T butter and 4T OO
3. Bloom 1T dried oregano and 1tsp crushed chili in fat, about 1m
4. Add non-reserved crushed tomato, 1 halved peeled onion, 1 peeled carrot, a stem of basil. Lightly season (it’ll reduce) and bring to simmer.
5. Cook in oven at 300° with lid 1” ajar, stirring every 1-2 hours, for 6 hours
6. Let cool somewhat, then add reserved raw tomato and season

Experiment log

2019-12-09

Trying Kenji’s approach: using the oven to monitor the simmering while encouraging caramelization.

I didn’t have any fresh basil, so I skipped that component. Went into the oven at 7:40.

Boy, that really worked. Made about eight portions. Super delicious. Not sure I’d change much next time.