Snapguide

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

96
STEPS
INGREDIENTS

Peel and seed tomatoes

Peel and seed tomatoes

Add the 2 carrots

Add the 2 carrots

Add the celery

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 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

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

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

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

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

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

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

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