Sofrito

By ForkAndTheCork

Delicious Spanish sauce. Ideas for use: mix with mayo for a sandwich spread, toss with steamed veggies, spread on toast and top with tuna and parsley, use as a base for soup or beans, stir into rice and mix in peas, top chicken or pasta.

Ingredients

• 2 pounds plum tomatoes
• 2 red bell peppers
• 2 medium yellow onions
• 5 garlic cloves, smashed and peeled
• 1 bunch cilantro, large stems trimmed
• 1/2 cup extra-virgin olive oil

Preparation

Step 1

Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.