Sofrito

Ingredients

• 0.25 cup extra-virgin olive oil
• 2 cups onion – finely chopped
• 1 cup green bell pepper – finely chopped
• 4 cloves garlic – minced
• 1 teaspoon sweet paprika (pimentón dulce)
• 2 cups tomato – grated on large holes (skins discarded)
• 1 teaspoon fine salt

Instructions

1. Prep the vegetables: finely chop the onion and green bell pepper; mince the garlic. Grate the tomatoes on the large holes of a box grater, discarding the skins.
2. Warm the olive oil in a wide skillet over medium-low heat until shimmering, 1–2 minutes.
3. Add the onion and green bell pepper, then sprinkle in the salt. Cook gently, stirring occasionally, until very soft and translucent with light golden edges, 12–15 minutes; lower the heat if they threaten to brown.
4. Clear a small space in the pan and add the garlic; cook until fragrant, 30–45 seconds.
5. Stir in the sweet paprika and toast just until aromatic, 10–15 seconds, then immediately add the grated tomato to prevent the paprika from burning.
6. Cook the mixture at a gentle simmer, stirring occasionally, until the tomatoes lose their raw smell, the sofrito is thick and jammy, and oil begins to separate around the edges, 20–30 minutes.
7. Use as a base for rice, stews, and braises, or cool completely and refrigerate up to 1 week or freeze in portions.