Spanish sofrito

Deborah de Haro uses the elongated, yellow-green cubanelle peppers (also called Italian peppers) instead of green bell peppers.

1/4	cup olive oil
1	large Spanish onion, chopped into 1/4-inch dice
1/2	pound (2 large or 3 medium) cubanelle or Italian peppers, cored, seeded, and cut into 1/4-inch dice
1	red bell pepper, cored, seeded, and cut into 1/4-inch dice
6	cloves garlic, finely chopped
4	fresh plum tomatoes, cut into 1/4-inch dice
	Salt, to taste

1. In a heavy 12-inch skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, for 10 to 15 minutes or until golden brown.

2. Add the cubanelle peppers and cook, stirring often, for 4 minutes or until softened.

3. Add the red pepper and cook, stirring often, for 5 minutes or until both peppers are golden.

4. Stir in the garlic and cook for5 minutes or until the garlic is cooked through; take care that it does not burn.

5. Add the tomatoes and cook, stirring often, for 5 minutes or until the mixture is thick and jammy. Add salt. Use as directed.