Would anyone be interested in some pantry staples recipes? Bc I've been doing a lot of cooking lately and made some bangers recently

Here's the easiest sauce ever, 1 lb can of whole peeled tomatoes, half an onion roughly chopped or not chopped at all, 4-8 tbsp of butter, depending on how creamy you want it, and a generous pinch of salt (or a few), I recommend a bit of rough chopped garlic + pepper for flavor

Let that shit cook in a pot for like 45 min and serve over whatever pasta you got, based on this recipe https://pin.it/1qXvoPp 

I'm making it for dinner tonight actually, sorry for bad quality

Another banger: focaccia! (No pics of this one sorry)

Ingredients:
2 1/4 tsp active dry yeast
1 cup warm water
1 1/2 tsp sugar
2 tbsp oil
2 1/4+ cups flour (if the dough is too sticky I just add more, which is usually)
1 tsp salt
Rosemary + more salt + more oil for topping

Mix first 4 ingredients and let sit for around 10 minutes to bloom, letting it get all nice n bubbly, then add salt and flour (lil bit at a time is my method) and mix into a shaggy doe, if it's too sticky to knead add more flour

Kneading is basically turning the doe over onto itself, there's a million tutorials online on how to do this so just look at one of those if you need guidance. I usually do all my kneading in the bowl before dousing it in more oil (I use olive oil) and covering it in some way

I usually use a bowl with a lid but you can used a plate, a clean dishcloth, plastic wrap, whatever you got. Then I let it sit in the oven with the oven light on to rise for about an hour. After that I punch down the doe (it'll about double I'm size) then let it sit a bit longer

(sorry dough not doe please don't punch wildlife)

Anyway so once your dough had been punched and sat a little longer (this can very from an hour to a couple days if you keep it in the fridge) it's time to prep the pan (I use a small cookie sheet for this)

Place a piece of parchment paper down on the cookie sheet before placing the dough down on top, then stretch the doe out a bit onto the sheet. Let it sit for a few minutes if the dough is resistant, then stretch it out some more before dimpling it with your fingers as shown

(I dead searched making focaccia on Google and that was one of the images no one sue me pls)

Once your dough is nice n dimpled drizzle with olive oil and spread it alllll over that dough, then sprinkle some of that thicc salt (any salt works really) and rosemary or any Italian adjacent herbs you got. If you want you can even use halved grape tomatoes, whatever you feel

Alas it's time to bake, I baked mine on convection for around 20 minutes on 425°F or until golden brown, def keep an eye on it tho as cook time can vary based on what oven you got. Serve with some more olive oil or tomato sauce for dipping and enjoy!

Also chopped garlic works great too

Y'all like pizza? Well follow the some instructions for the focaccia dough but instead of placing it on a piece of parchment in a pan lightly grease the pan with oil before placing the dough onto it and stretching it out, no dimpling needed but maybe poke a few holes in there

Afterwards use whatever canned or fresh tomato products you have on hand for sauce, I personally love canned crushed tomatoes or diced tomatoes briefly (and I mean BRIEFLY) blended in a blender or food processor, no cooking needed, just coat it on evenly then add toppings

Cook times can vary, I usually go for the same cook time as the focaccia but if you wanna get fancy use a thermometer to check if the internal temp is right (I think 180°F or 190°F is the ideal). Regardless the crust should be golden brown and cheese nice n bubbly if used

Obviously cheese is not a pantry staple and not necessary for this recipe, any toppings will do

I'm pinning this to my profile in case y'all need some recipes