- 2 pounds plum tomatoes
- 2 red bell peppers
- 2 medium yellow onions
- 5 garlic cloves, smashed and peeled
- 1 bunch cilantro, large stems trimmed
- 1/2 cup extra-virgin olive oil
- Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.
For perfect portions, freeze sofrito in ice cube trays, then transfer to a zip-top bag to store.