This slow-simmered sofrito builds its flavor the traditional way: onions and red bell pepper softened low and slow in olive oil until silky, then garlic bloomed just until golden. Smoked paprika, thyme, and a bay leaf get toasted right in the pan before crushed tomatoes go in, simmering down into a thick, brick-red base with that telltale ring of separated oil at the edges. It's the kind of foundational sauce you make in a big batch and stir into rice, beans, stews, or braises all week long. Every ingredient here is naturally straightforward, so this one is a solid, no-fuss option for a gluten free kitchen. A scatter of fresh parsley at the end brightens the deep, savory finish before it goes into your fridge or freezer.
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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.
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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