• 8½ garlic cloves
• ½ cup extra-virgin oil
• 4 1/3 cups onions, finely chopped
• ¾ tsp dried thyme
• ¾ tsp dried rosemary
• ½ dried bay leaf
• 8 oz pureed fresh tomatoes or canned tomato puree
• ½ tsp salt

Put the garlic into a tall jar or beaker, then process to a paste using a hand-held blender. Put a saucepan over medium heat and add the oil. Fry the garlic until browned. Meanwhile, process the onion in the blender. Add to the pan with the garlic. Lower the heat, add the herbs, then fry, stirring frequently, until the onion has browned. Add four-fifths of the tomatoes and cook for 30 minutes. Add the remaining tomato, cook for 30 more minutes, then season with salt and pepper.

Notes:

- Sofrito is a basic preparation of tomatoes, garlic, oil, and onions that forms the base of many traditional Spanish dishes

- The sauce will keep for 5 days in the fridge or 6 months in the freezer

From The Family Meal: Home Cooking with Ferran Adria (Phaidon Press, 2011)