Sofrito

Ingredients

• 150 g yellow onion, finely diced
• 100 g red bell pepper, finely diced
• 75 g garlic, minced
• 60 ml extra virgin olive oil
• 30 g tomato paste
• 5 g Aleppo pepper
• 3 g fine sea salt
• 1 g black pepper, freshly ground

Method

1. 1
   Heat olive oil in a heavy-bottomed saucepan over medium heat until shimmering.
2. 2
   Add diced onion and red pepper; sauté for 8–10 minutes, stirring occasionally, until softened and beginning to caramelize.
3. 3
   Stir in minced garlic and cook for 1 minute until fragrant.
4. 4
   Add tomato paste and cook, stirring constantly, for 2 minutes to deepen colour and remove raw flavour.
5. 5
   Season with Aleppo pepper, sea salt, and black pepper; stir to combine.
6. 6
   Reduce heat to low and simmer for 20 minutes, stirring occasionally, until deeply concentrated and oil separates slightly from solids.
7. 7
   Cool to room temperature before transferring to a sterilised glass jar; refrigerate up to 2 weeks.