From Kathleen Purvis’ blog, I’ll Bite, at obsbite.blogspot.com:
After the mojo marinade I shared last week, it seemed like a good time for a summer two-fer.
In Spanish, sofrito means to lightly fry, and that’s pretty much what you do: Chop the ingredients, saute them lightly and use the mix as a flavoring base. But that’s just the start of it.
Sofrito is used all over the Caribbean, particularly in Puerto Rico, and the ingredients can vary from mostly tomatoes (red sofrito) to mostly peppers .
The uses are endless, too: As a base for a soup, stirred into rice and peas, mixed with mayonnaise for a sandwich spread. I love to use a couple of tablespoons to flavor canned black beans for a fast side dish.
When the ingredients are available in summer, make a big batch, put it in a freezer bag, flatten it out and freeze it. Then you can break off chunks to use all year.
CUT the stems out of the tomatoes and coarsely chop. Core, seed and chop the peppers and chop the onions. Place in a food processor with the garlic and cilantro. Pulse until finely chopped.
HEAT olive oil in a large pot over medium-high heat. Stir in the vegetable mixture and reduce heat to medium. Cook, stirring occasionally, until it’s thickened into a sauce, about 25 minutes. Cool, then refrigerate up to 2 weeks or place in a freezer bag and freeze. YIELD: About 3 cups.