Yield: 1 1/2 cups
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 medium | Onion(s) |
\N \N | Finely chopped (1 cup) |
1 \N | Red bell pepper, |
\N \N | Cored seeded, |
\N \N | Finely diced (1 cup) |
3 \N | Garlic clove(s), minced |
¾ teaspoon | Cumin or to taste |
½ teaspoon | Dried oregano |
1 \N | Bay leaf |
1 \N | Tomato, finely chopped |
½ teaspoon | Salt |
\N \N | Black pepper to taste |
Heat the olive oil in a non-stick frying pan. Add the onion, bell pepper, garlic, cumin, oregano, and bay leaf. Cook over medium heat until soft and translucent but not brown, about 5 min, stirring with a wooden spoon.
Add the tomato, salt and pepper. Continue cooking until the tomato juices have evaporated and the mixture is intensely aromatic, about 5 min. Correct the seasoning, adding salt or cumin to taste.
Transfer to a clean glass jar. Refrigerated, it will keep for up to 1 week.
Note: Use sofrito as a starting point for soups, stews, and rice dishes. Add it to your favorite tomato sauce for pasta.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 54-55
Submitted By DIANE LAZARUS On 12-13-95