Sofrito

makes 2-1/3 cups

Ingredients

8½ garlic cloves
½ cup extra-virgin olive oil
4 and 1/3 cups onions
¾ teaspoon dried thyme
¾ teaspoon dried rosemary
½ bay leaf
1 cup canned tomato puree
½ teaspoon salt

Peel and purée garlic cloves. In a saucepan, heat the olive oil and fry the garlic until browned. Meanwhile, purée the onion and add to the pan with the garlic. Lower the heat, add herbs and fry, stirring frequently, until the onion has browned. Add four-fifths of the tomato and cook for 30 minutes. Add the remaining tomato, cook for 30 minutes more, and season with salt and pepper. When cool, divide into small amounts and freeze in separate plastic containers or baggies for future use.