Sofrito is the base of many typically Cuban recipes. It is the aromatic preparation of fresh vegetables and herbs lightly fried together. It isn't the flavor itself but about building layers of flavor. In our home in Cuba, they used to chop all the ingredients(with exception of the bay leaf) in a blender and store in a jar with olive oil on the top. It lasts up to a week, and would be doled out as needed and then the bay leaf would be added; sautéed and simmered as directed. The secret to a good sofrito is to let it simmer a while so that all the tastes can marry. Many times when there was no saffron to add we would use "bijol" which can be found in Latin grocery stores or where Goya spices are sold.

Ingredients

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

Step-by-step instructions

1
Sauté 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.

Source: food.com

Original recipe ↗

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