Tomato Sofrito
- 30ml olive oil
- 1 onion, peeled, finely chopped
- 2 garlic cloves, crushed
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 2 tbsp hot pepper sauce
- 1 x 400g can peeled plum tomatoes or 500g fresh tomatoes, chopped
- 1 tbsp tomato purée
To Make:1. Heat the olive oil in a pan, add the onion, garlic and dried oregano; cook over low heat for 5-6 minutes until softened.2. Add the cumin, hot pepper sauce and cook for a further 2 minutes3. Add the chopped tomatoes, tomato purée and cook for 10-15 minutes until all the juices have evaporated and the sofrito is thick in consistency. This will keep covered in the refrigerator for 2 weeks.
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