Can be used for pizza sauce, paste, tomato sauce, spaghetti sauce, and marinara sauce.

Cut tomatoes in half and layer evenly over a baking pan.

Drizzle with salt, pepper, and olive oil. 

Place an unpealed head of garlic in a piece of tinfoil. Drizzle generously with olive oil and wrap up and place on one of the pans.

Bake at 400 F for one hour rotating pans as necessary.

Put roasted tomatoes, peel and all, in blender along with roasted garlic and puree.

Bring to boil in stock pot and salt generously.

Can in 1/2 pints for 25 min water bath.

 INGREDIENTS

CAKE

Ingredients

2 cups Measure for Measure King Arthur Gluten Free Flour (285 grams)

3/4 cup packed dark brown sugar (5 1/2 ounces; 158 grams)

1/2 cup granulated sugar (5 1/2 ounces; 158 grams)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 cup avocado oil (5 1/4 ounces; 148 grams)

4 large eggs (out of shell, about 8 ounces; 226 grams)

1/3 cup water (2 2/3 ounces; 75 grams)

1 teaspoon vanilla extract

Heat the oven and prepare the pan. Preheat oven to 350° Grease two 8” round pans with nonstick cooking spray and set aside. (Makes 24 cupcakes)

Make the batter. Whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Add the oil, eggs, water, and vanilla extract. Whisk until smooth.

Divide the batter evenly between the two prepared pans.

Bake until set. Bake until golden brown. A toothpick inserted into the center of the cake should come out clean, about 25 - 30 minutes.

Allow cake to cool in the pan. 

FROSTING

2 cups (454g) heavy cream

1/2 cup (113g) mascarpone cheese

1/4 to 1/2 teaspoon almond and vanilla extract

2/3 cup (74g) confectioners' sugar

Combine the heavy cream and mascarpone in a large bowl and whisk at low speed until the mixture is smooth and slightly thickened. Slowly add the flavor and confectioners’ sugar. Increase the speed to medium-high and whisk until medium peaks form.

FILLING

1 can of peach halves in juice 

Put the peaches (without the juice) in a blender or food processor and process until smooth.

ASSEMBLY

1. Cut both cake layers in half with a serrated knife so you end up with four cake layers.

2. Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer, then spread a layer of the peach puree over. Repeat this until you've used up all layers.

3. Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.

TOPPING

Caramelized peaches

3-4 fresh peaches

8 tbsp butter

1/4 cup brown sugar

Fresh blackberries

Slice the fresh peaches. Heat the butter over medium heat in a non-reactive skillet. Add brown sugar and swirl with a wooden spoon until the sugar melts. Add the peach slices and caramelize for 2-3 minutes. Let cool till lukewarm, then put them on top of the cake with blackberries.

Kosher salt and freshly ground pepper

1 1/2 cups (12 fl. oz./375 ml) heavy cream

1 tsp. minced garlic

1 shallot, thinly sliced

1 large fresh thyme sprig

1 large fresh rosemary sprig

1 bay leaf

1 tsp. peppercorns

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, diced

2 tsp. salt

1/4 cup (1/2 oz./15 g) chopped fresh chives

Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Be careful it doesn't boil over!!!

Reduce the heat to medium and simmer until the cream is reduced to about 1 cup (8 fl. oz./250 ml), 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm.

Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter and 2 t salt and then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately. Serves 8 to 10.

Meat Mixture:

1 pound ground lamb, or beef

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 1/2 teaspoons ground cumin

1/4 teaspoon ground nutmeg

1 teaspoon dried oregano

2 cloves garlic, minced

1/4 cup minced red onion

2 teaspoons freshly squeezed lemon juice

Oil, for grilling or frying, as needed

Combine the ground meat, salt, black pepper, cumin, nutmeg, oregano, garlic, red onion, and lemon juice in a mixing bowl. Shape into oblong patties about 3-inch wide by 6-inch long by 1/4-inch thick. Marinate for one hour. When ready, cook in a hot skillet with oil for a minute or so per side.

Sauce:

1 cup Greek yogurt 

1 cup cucumber (shredded, about 1/2 of a cucumber)

1/2 teaspoon salt (or to taste)

1 cloves garlic (minced)

1 teaspoon lemon juice

2 teaspoons olive oil (extra-virgin)

Garnish: dill

Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out. In a small bowl, mix together yogurt, shredded and pressed cucumber, garlic, lemon juice, and olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.

Assemble the Sandwich:

Pita Bread

Whole leaves romaine lettuce

1 medium tomato, sliced or diced

Crumbled Feta