Sofrito

From Everyday Food March 2012

Makes 3 cups

Coarsely chop 2 lbs plum tomatoes, 2 red bell peppers, and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in food processor until finely chopped. In a large pot, heat 1/2 cup extra virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25-30 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.

Ideas for use:
Mix with mayo for a sandwich spread
Combine with softened butter and use to top a steak or fish
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