Sofrito

This week I made a big batch of Spanish style sauce. I remembered to buy the onions this time, but then forgot to put them in the recipe…it still tasted great. The March issue of Everyday Food provides a recipe for shrimp and mussels with sofrito and chicken with sofrito. It also suggests using it to top fish or steak, tossing it with steamed vegetables, and using as a base for soup or beans. I didn’t really follow a recipe and used about 1/2 cup in a saute of shrimp, chick peas, and queso blanco. I froze the rest in 1/2 cup portions.

Sofrito

Tomatoes in the Cuisinart

Source: Everyday Food, March 2012
Makes: 3 cups

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
1/4 cup extra virgin olive oil (original recipe calls for 1/2 cup)

Directions

Sofrito on the stove

1. Coarsely chop tomatoes, peppers, and onions. Combine with garlic cloves and cilantro. In batches, pulse mixture in a food processor until finely chopped.

2. In a large pot, heat olive oil over medium-high until shimmering. Add tomato mixture and cook, stirring occasionally until thickened and reduced, 25-30 minutes (reduce heat if browning at edge).

3. To store, cool completely, then transfer to an airtight container and refrigerate or freeze.

4. Enjoy!