2 cups extra-virgin olive oil
24 cloves garlic cloves, finely chopped
2 7/10 tablespoons salt
3 3/10 pounds onions, peeled and finely chopped
3 3/10 red bell pepper, finely chopped
8 pounds tomatoes, skinless grated
pepper to taste
Jalapeno or Serrano, thinly sliced (not usual but do generally add)
Add Olive oil, garlic (and peppers or anchovies if you choose to) over medium low heat and cook for 5 minutes or until garlic becomes opaque
Add onions and kosher salt. Cook and stir onions over medium low heat until brown and just to caramelize, about 30 minutes.
Add red bell peppers and cook until soft, about 10 minutes.
Add the grated tomatoes. Cook down until oil separates, about 20 minutes.
After concentrating the sofrito by slowly evaporating all the water in the vegetables, the finished sofrito should be thick, the remaining liquid should be oil and when you pass a spatula across the bottom of the pot the floor of the pot should be visible for a second or two
350 calories per cup of sofrito
I like to add jalapeno for every sofrito except for my paella sofrito. For these quantities I would add 3 jalapenos chopped and i would add when I add the garlic
