Servings: 2 1/3 cups - for use in other recipes
9 garlic cloves
1/2 c. extra-virgin oil
4 1/3 c. onions, finely chopped
3/4 tsp. dried thyme
3/4 tsp. dried rosemary
1 dried bay leaf
8 oz canned tomato puree
1/2 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.
This will keep in the fridge for up to a week, or in the freezer for 6 months.
NOTES: Takes a little time to make, but really easy and a fantastic addition to lots of recipes that call for tomato and garlic.