sauce

Spanish Sofrito

• time: 60
• servings: 16

Ingredients

• 120 ml extra-virgin olive oil
• 5 cloves garlic
• 4 medium yellow onions
• 1 large green pepper
• 1 large red pepper
• 1 medium leek
• 2 tbsp tomato paste

Cookware

• 3-quart saucepan

Method

1. In a 3-quart saucepan, heat extra-virgin olive oil over medium-high heat until shimmering.
2. Add garlic minced, yellow onions finely diced, green pepper stemmed, seeded, and finely diced, red pepper stemmed, seeded, and finely diced, and leek washed and finely diced (optional).
3. Season lightly with kosher salt to taste and cook, stirring, until vegetables have released their liquid and are beginning to brown lightly on the bottom of the pan, about 10 minutes.
4. Stir in tomato paste and continue cooking until incorporated.