8 garlic cloves
1/2 cup extra-virgin olive oil
2 cups white onions
2 cups yellow onions
1/8 cup of shallots
1 tbsp Sally’s Habanero Syrup
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 dried bay leaf
8 oz fresh tomatoes
1/2 tsp coarse sea salt
Peel and blend garlic using food processor to create a paste.
In saucepan on low-to-medium heat add extra-virgin olive oil and slowly brown the garlic paste.
Finely chop shallot, white and yellow onions, then process in blender so combination is finely minced. Add to pan with garlic paste.
Chop tomatoes and blend to create a tomato puree.
Once onions and garlic are translucent/lightly browned, lower heat and add thyme, rosemary, bay leaf and salt.
Stir frequently and continue to brown onions.
Once browned, add in half of the tomato puree.
Let simmer for 30 minutes.
Add in remaining tomatoes and Sally’s Habanero Syrup and cook for an additional 30 minutes.
We like to serve our sofritos with fried cannellini beans, quinoa, grilled asparagus, roasted red peppers and green onions.
Spread sofritos on naan with fresh mozzarella and green onions – grill for three minutes
Serve over white jasmine rice and grilled shrimp
Use as a dipping sauce for fried plantains