Sofrito, a foundational sauce in Spanish cooking, is made by quickly cooking tomatoes, red pepper, and onion in a pressure cooker, then blending them until smooth. It contains no dairy and works well for feeding a crowd.
Chop the tomatoes, red pepper, onion, and garlic.
Sauté the onion and garlic cloves in olive oil in the pressure cooker. Add the tomatoes, red pepper, sweet paprika, bay leaf, and salt. Lock the lid; when the cooker reaches pressure, reduce the heat and cook for 20 minutes.
After turning off the heat, leave the cooker unopened for 10 minutes while the pressure releases naturally.
Remove the bay leaf and blend the sauce until smooth. While hot, transfer it to clean jars.
To keep the sofrito thick, simmer it uncovered for a few minutes after pressure cooking if needed. Divide leftovers among jars and freeze them.
Tencereme göre 1,5 kilo domates fazla geldi, düdüklü kapanmadan önce taşma riski yaşadım ve malzemenin bir kısmını çıkarmak zorunda kaldım. Tarif büyük tencere gerektirdiğini net belirtmeliydi.
İlk kez düdüklüde sofrito yaptım, 20 dakikalık pişirme sebzeleri tam istediğim gibi yumuşattı. Blenderdan geçirirken biraz fazla su kalmış gibi hissettim, belki buharı bekletme süresini biraz uzatmam gerekirdi.
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