Eosinophilic Esophagitis Friendly Classic Sofrito
Total time55 min
Prep time15 min
Cook time40 min
4.8(26)
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Learn more →Ingredients
6 servings
- ¼ cup olive oil
- 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
- 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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