Soffritto

By rdgplus3

Ingredients

• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup EVOO
• Kosher salt
• Freshly ground pepper
• 3 garlic cloves, finely grated
• 2 tsp tomato paste

Preparation

Step 1

Pulse onions in a food processor until finely chopped but not pureed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not pureed (you should have about 1 cup); add to bowl and mix well. Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn a deep red, about 3 minutes.
Use immediately or let cool completely uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.