2009's Sofrito

This year, I struck out on bell peppers; none have ripened yet. Luckily, Matt brought some home from his work garden and with the abundance of tomatoes we have, I was still able to make my yearly batch of sofrito.

vegetable or olive oil
1 onion, chopped
2 large green bell peppers, seeded and chopped
4 cloves garlic, chopped
1 t oregano, rubbed
about 2 lbs fresh tomatoes, cored and chopped
1 packet Goya sazon
adobo seasoning to taste (I used my homemade)

In a Dutch oven over medium heat, drizzle a little oil. Add onion and green pepper and cook about 10 minutes, or til softened. Stir in garlic and oregano and cook another minute or so. Stir in tomatoes and remaining seasonings.http://media-files.gather.com/images/d557/d954/d745/d224/d96/f3/full.jpg

Cover and simmer for about 20 minutes or til tomatoes soften completely. Taste and adjust as desired. Puree mixture.

Cool sofrito completely and pour into a ziploc freezer bag (or other freezer safe container) and freeze til needed.
http://media-files.gather.com/images/d555/d954/d745/d224/d96/f3/full.jpg

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