Sofrito Cubano

• 30 cherry tomatoes, chopped
• 3 3 yellow bell peppers (we always use a combination of all three) or 3 red bell peppers (we always use a combination of all three)
• 3 large onions, chopped
• 10 -12 garlic cloves, chopped (or more if desired)
• 2 -3 bay leaves (to taste)
• 1 pinch ground cumin (to taste)
• 1 pinch dried oregano (to taste)
• 3/4 cup amontillado sherry wine (to taste)
• 4 -6 tablespoons olive oil
• 1 pinch saffron
• capers (to taste) (optional)
• pimento stuffed olive (to taste) (optional)
• salt (to taste) (optional)
• fresh coarse ground black pepper (to taste) (optional)
• 1 pinch red pepper flakes (to taste, added for personal preference)

1. Saute tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp.
2. Add Sherry and let simmer.
3. If you add the salt, taste beforehand as you might not need it at all.

tomatoes, yellow bell peppers, onions, garlic, ground cumin, oregano, amontillado sherry wine, olive oil, saffron, capers, olive, salt, ground black pepper, red pepper

Taken from www.food.com/recipe/sofrito-cubano-207700 (may not work)