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Vegetarian Sofrito

Recipe Submitted by: Harry Ortiz
Revised: April 28, 2000

Categories: Sauce>Vegetables>Vegetarian
Yield: 2 quarts
Ingredients Amount Method
Canola Oil 1 cup Sauté garlic, peppers, and onion in canola oil. Cook until onions are transparent.

Add remaining ingredients. Stir to combine ingredients well.

Bring mixture to a boil. Reduce heat and simmer for 1 1/2 to 2 hours, stirring often.
Garlic 1 bulb
Roasted Red Peppers 2 each
Onion, chopped 1 cup
Fresh Plum Tomatoes, peeled and chopped 10 each
Fresh Oregano 1/4 cup
Fresh Cilantro 1/2 cup
Fresh Parsley 1/2 cup
Red Wine 1 cup
Tomato Puree 1 qt.
Salt and Pepper to taste

Chef's Tips:
Sofrito may be made ahead of time and stored under refrigeration for several days. It may also be frozen if necessary.

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This document is strictly for informational purposes

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