Magical, Easy Sofrito
There's a reason why some people put ketchup on everything – not that I'm suggesting to do that, I'm definitely not! Condiments, dressings, sauces and salsas elevate a dish, and are often the reason restaurant food has that extra oomph.
Thats why I'm a big fan of making a big batch of essential good, healthy sauces – those that keep for a while – as a head-start for your everyday cooking.
Sofrito's a good one to have. With your sofrito ready you're halfway towards a nice paella for dinner. Warm some up in a pan, add a few eggs, garnish with a few herbs and feta and gourmet shakshuka is served for breakfast. It's the foundation for stews and rice dishes, it can be used to flavor beans, meat, fish and vegetables and it can also be served as a dip.
- 3 tablespoons olive oil
- 1 large yellow onion, minced
- 2 cloves garlic, minced
- 1 green, red or orange bell pepper, seeded, and minced
- 1/2 cup white wine
- 2 large cans of diced tomatoes, or 2 pounds ripe tomatoes, grated on a box grater
- 2-3 tablespoons Dr. Ayala's Magic Spice
- 1 sprig rosemary
- 1/2 teaspoon salt
- In a medium pot, heat the oil and saute the onions until translucent and soft, about 10 minutes
- Add the garlic, and the bell pepper, and cook until they soften.
- Add the wine, and allow to the alcohol to evaporate.
- Stir in the tomatoes, the Dr. Ayala's Magic Spice, the rosemary and salt.
- Bring to a boil, lower to a gentle simmer and cook without a lid for 50 minutes, stirring occasionally.
- Taste, and season with more salt if needed, to taste and remove the rosemary sprig.
- Transfer to a jar or tightly sealed container and refrigerate or freeze.
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