Coarsely chop plum tomatoes, red bell peppers & yellow onions.

Combine with garlic cloves, smashed & peeled and cilantro.

In batches, pulse mixture in a food processor until finely chopped.

In a large pot, heat olive oil over medium-high heat until simmering.

Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge).

To store, let choo completely, then transfer to an airtight container; refrigerate, up to 2 Weeks, or freeze, up to 6 months.

Make Ahead: For perfect portions, freeze Sofrito in cube trays, then transfer to a zip-lox bag to store.

Use In: Mix with mayonnaise for a sandwich spread. Combine with softened butter and use to top a steak or fish fillet. Toss with steamed vegetables. Spread on toast and top with tuna and parsley. Use as a base for soup or beans. Stir into dry rice, cook, then mix in peas.

per 2 tablespoons: 56 cal; 5g far (1g sat fat); 1 g protein; 3 g carb; 1 g fiber