3# Fresh Strawberries, Green Tops Removed
1 Small Yellow Onion, Julienned
4 Cloves Garlic, Sliced Thin
3T Extra Virgin Olive Oil
1T Each Chopped Basil, Oregano, Parsley
2 Each Bay Leaves
Salt and Pepper to Taste
Cut the strawberries into quarters and puree in a blender until smooth. Pass through a chinois or fine sieve to remove all of the seeds and set aside. Add half of the olive oil to a small sauce pot then add the onions. Slowly caramelize the onions over medium heat until they are a deep caramel color about 30 min. Push the onions to the side and add the rest of the olive oil and the sliced garlic. Toast the garlic until golden brown then add the strawberry puree. Bring to a simmer. Add the herbs and bay leaves and simmer for five minutes stirring constantly. Season to taste and remove from the heat.