Spanish Sofrito Recipe

• 1/2 cup (120ml) extra-virgin olive oil
• 5 medium cloves garlic, minced
• 4 medium yellow onions (1.5 pounds/600g), finely diced
• One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced
• One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
• One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced (optional)
• Kosher salt
• 2 tablespoons (30ml) tomato paste

1. In a 3-quart saucepan, heat oil over medium-high heat until shimmering. Add garlic, onion, green pepper, red pepper, and leek (if using), season lightly with salt, and cook, stirring, until vegetables have released their liquid and are beginning to brown lightly on the bottom of the pan, about 10 minutes.
2. Lower heat to medium-low and continue cooking, stirring and scraping frequently, until sofrito is sweet to the taste and a deep golden brown color, about 45 minutes longer. Stir in tomato paste and cook for 2 minutes. You should have about 2 cups. You can refrigerate the sofrito in an airtight container for up to 5 days.

extravirgin olive oil, garlic, yellow onions, green pepper, red pepper, kosher salt, tomato

Taken from www.seriouseats.com/recipes/2019/09/spanish-sofrito.html (may not work)