Preparation

• Sterilize the glass jars by placing them in a pot of boiling water for 15 minutes. Once the time is up, let them cool upside down on a clean kitchen towel to avoid the formation of condensation inside the jars.
• Sterilize the lids by submerging them in boiling water for 2 minutes. Then, carefully place them on the kitchen towel to cool.
• Sterilize the funnel and ladle by submerging them in boiling water for 5-10 minutes. Once sterilized, leave them in the hot water until you need to use them to ensure hygiene.
• Blanch the ripe tomatoes by submerging them in boiling water for a few minutes, and when the skin starts to crack, remove and peel them. Remove the seeds and chop them into small pieces.
• Chop the garlic and onions into small pieces so they can sauté evenly.
• In a large pot, heat olive oil over low heat and sauté the chopped onion for 60-90 minutes, stirring occasionally until it is caramelized and very tender.
• At 60 minutes into the onion cooking time, add the sugar to start the caramelization process and counteract the acidity of the tomatoes.
• Next, add the chopped garlic and stir well to integrate it with the onion and sugar.
• After an hour and a half, add the finely chopped tomato pulp, ensuring there is no water generated. Stir well to combine all the ingredients.
• When the sautéed mixture returns to a boil, reduce the heat to the lowest setting and let it cook on low for an additional 2-3 hours to concentrate the flavors.
• Halfway through the cooking process, use an immersion blender to blend the sofrito for a more homogeneous texture according to your preferences.
• When there are 30 minutes left before the end of the sofrito cooking time, add the brandy, spices, and salt. Let it cook for the remaining 30 minutes to allow the flavors to meld.
• Fill the jars with the sofrito while it's still hot and seal them immediately to ensure an airtight closure.
• Allow them to cool completely in a cool place before processing them in a water bath.
• Place the jars inside a large pot with cold water that covers the jars completely, leaving a margin of a couple of centimeters above. Bring to a boil.
• Once the water reaches the boiling point, let the jars boil for 20 minutes in a water bath to sterilize the contents. After this time, turn off the heat.
• Leave the jars in the pot until the water is almost at room temperature, to prevent sudden temperature changes that could break the jars.