Low Sodium Classic Sofrito

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
1 red bell pepper, finely diced
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tsp sweet smoked paprika
½ tsp dried thyme
1 bay leaf
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Heat the olive oil in a large skillet or wide saucepan over medium-low heat until it shimmers. Add the onion and bell pepper and cook, stirring occasionally, until completely softened and the onion is translucent with no raw bite, about 12–15 minutes.
2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly.

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