Spanish Sofrito Recipe

1. 1

   In a 3-quart saucepan, heat oil over medium-high heat until shimmering. Add garlic, onion, green pepper, red pepper, and leek (if using), season lightly with salt, and cook, stirring, until vegetables have released their liquid and are beginning to brown lightly on the bottom of the pan, about 10 minutes.

2. 2

   Lower heat to medium-low and continue cooking, stirring and scraping frequently, until sofrito is sweet to the taste and a deep golden brown color, about 45 minutes longer. Stir in tomato paste and cook for 2 minutes. You should have about 2 cups. You can refrigerate the sofrito in an airtight container for up to 5 days.

No nutritional information available.

No additional tips available.