Red Velvet Cupcakes w Cream Cheese Frosting

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Red Velvet Cupcakes w Cream Cheese Frosting

on March 04, 2021

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Roasted Tomato Sauce

Roasted Tomato Sauce Mise en Place 3 # Summer Tomatoes, cored, halved, seeded ⅓ cup Olive Oil ¼ tsp Red Chile Flakes 1 tsp Dried Basil 1 tsp Dried Thyme 1 tsp Dried Oregano 1 clove Garlic, sliced (or crushed) 1 rib Celery, sliced ½ Medium Carrot, sliced 2-4 Green Onions, sliced ½ Sweet Apple, chopped 1 tsp Table Salt ¼ tsp Freshly Ground Black Pepper ⅔ cup Dry Wine (white or red) 1 Tbls Tomato Paste (optional) Gear 10" x 14" Roasting Pan (or any pan that you have will do) Pastry Brush Measuring Spoons Liquid Measuring Cups Paring Knife Serrated Knife Cutting Board 3 Medium-ish Bowls Steps Pre-heat oven to 300' Use all oil to cover inside the pan, sides included Chile Flakes and Dried Herbs into the pan. Inside the pan, spread Mirepoix, Sliced Garlic, and Chopped Apple Lay out tomatoes, cut side up covering everything underneath Season with Salt and Pepper Bake for 90 minutes If there is no browning, turn pan half way and bake for 30 more minutes Take out a

Beef Short Ribs

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Red Velvet Cupcakes w Cream Cheese Frosting

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