Recipe: Sofrito Vinaigrette

SOFRITO VINAIGRETTE

1/2 cup fragrant extra-virgin olive oil
1/4 cup finely chopped red onion
3 large garlic cloves, minced
3 tablespoons finely diced red bell pepper
2 tablespoons finely diced Italian pepper
1 large, slightly underripe plum tomato, peeled, seeded and finely chopped
1/2 cup best quality red-wine vinegar
1 large pinch of sugar, or more to taste

Heat the olive oil in a small saucepan over low heat. Add the onion, garlic, red and Italian peppers and cook for 2 minutes to soften stirring.

Stir in the tomato, vinegar and sugar, and cook for about 1 minute.

Remove the vinaigrette from the heat, season with salt and pepper to taste. Let stand for 1 hour.

Yield: about 1 cup
Source: The New Spanish Table by Anya von Bremzen