SOFRITO - NOT QUITE
- 6 heads garlic
- Olive oil
- 3 Tablespoon Butter
- 2 large tomato
- 2 6” sprig rosemary
- 4 bay leaves
- 4 med. Onions
- 1 tsp. balsamic vinegar
- 4 roasted sweet red peppers (1 large jar )
- 2 cubanelle pepper, remove seeds and coarse chop
- 2 tsp fresh oregano leaves
- 2 tsp fresh sage leaves
- 2 tsp fresh thyme leaves
- 40 celery leaves
- 40 stems of parsley
Preheat oven to 350’F.
Cut tops off garlic.
Place garlic bulbs on aluminum foil and drizzle with 3-4 tsp olive oil.
Divide 3 Tablespoon of butter into 6 pieces and place on top of garlic bulbs.
Seal foil and bake 45 minutes.
Open foil and put back in oven for 30 minutes more.
When done, cool a bit then squeeze the garlic into the oil/butter residue.
Roast peppers, rubbed with olive oil, and gently remove skin when done
Cut tomatoes in 1/2, place on foil and drizzle lightly with olive oil.
Cut rosemary sprigs in 1/2 and place on top of tomatoes.
Add bay leaves, wrap in foil and pop in the oven for 30-45 minutes.
When done, remove bay leaves, pinch skin off tomato and discard.
Remove leaves from rosemary.
Put leaves with tomato and discard stalks.
Peel onions, slice thin and sauté lightly in a small amount of olive oil.
Stir often till caramelized to a golden tan.
Add 1 tsp. balsamic vinegar, stir, bring to a bubble and turn off the heat.
In the blender or food processor, place garlic, onions, tomatoes, red pepper and the rest of the ingredients.
Pulse till just barely smooth.
You don’t want it silky or chunky.
Freeze in ice cube trays - 2 Tablespoons per cube.
As a spread, mix with hummus or mayo.
Mix with your favorite salad dressing for a change of pace.
This recipe, along with a few others came from my friend Bert. Her hubby, Valentine, was from Puerto Rico and this recipe came from his 'Mommy'. It’s been Americanized for Val's extended family.