Sofrito
Smoky slow-cooked sofrito with onions, peppers, tomatoes, garlic and paprika. Use as a sauce, side, filling or flavor base.
Ingredients
- 1 tbsp olive oil
- 1 ½ cups Vidalia onions sliced (about 2 medium)
- 1 ½ cups red peppers cored and sliced thin (about 2 small)
- 1 ½ cups fresh tomatoes cored and sliced thin (about 3 romas)
- 2 cloves garlic sliced
- ½ teaspoon smoked paprika
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- To make the sofrito, in a medium sized dutch oven heat the tablespoon of olive oil over medium heat.
- Add the 1 ½ cups each sliced onions and red peppers and turn the heat down to medium low. Season with a little sea salt and freshly cracked black pepper. Cook covered for 10 minutes, stirring often, then add 1 ½ cups sliced tomatoes, 2 cloves of sliced garlic and ½ teaspoon smoked paprika. The vegetables should be starting to get tender, but if they are browning at all, turn the heat down.
- Cover and continue to cook for another 45 minutes, stirring every 10 minutes or so, until the vegetables are completely tender. Remove the lid and cook on low for 15-30 minutes, until most of the liquid has cooked off. The consistency should be soft, saucy, and concentrated, with jammy vegetables that still hold a little texture.
- Check for seasoning. Serve hot, or cool down and refrigerate in an airtight container for up to a week.