Name: How to make multi use paste mirepoix, sofrito....
Ingredients: 8.0 Tomatoes medium; 2.0 Carrots; 2.0 Onions; 2.0 Celery stalks; 1.0 Garlic head whole.; 2.0Tbsp Salt; 4.0Tbsp Olive oil; Thyme 10 branches; 2.0 Bay leaves; 1.0tsp Peppercorns whole

STEPS
INGREDIENTS
Peel and seed tomatoes
Add the 2 carrots
Add the celery
Add the head of garlic. Please do not cut it. It will oxidize and will give the effect undesired by so many people
Add the onions, the thyme, the bay leaves, the pepper corns, the salt and the olive oil
Mix and roast in a preheated oven 180 C  for about 1:30 hr. stir them  at least 2 times to have even roasting
After 1:30 hr almost
Cut the garlic head in half and squeeze out the creamy inside. Divas the bay leaves and the branches of thyme.. Leaving the small leaves
In a blender
Reduce them to a paste that remains a bit loose. Put them in a cooking pot and dry them for few hrs on very low heat and uncovered. Stir them from time to time
Done
Will render 500 g of paste. Leave to cool close and refrigerate
8.0 Tomatoes medium
2.0 Carrots
2.0 Onions
2.0 Celery stalks
1.0 Garlic head whole.
2.0Tbsp Salt 
4.0Tbsp Olive oil 
 Thyme 10 branches
2.0 Bay leaves
1.0tsp Peppercorns whole

How to make multi use paste mirepoix, sofrito....

A paste for your pizzas, Bolognese, boeuf bourguignon, and other stews. for soups.... OR...alone as a dip. Roasted vegetables reduced to a thick paste. Use up to 2 months