Sofrito Vinaigrette

Name: Sofrito Vinaigrette
Yield: Makes About 1½ cups
Cuisine: Spanish
Ingredients: 1 large pinch of sugar, or more to taste; ½ cup best-quality red wine vinegar; 3 tablespoons finely diced red bell pepper; 2 tablespoons finely diced Italian (frying) pepper; 1 large, slightly under-ripe plum tomato, peeled with a vegetable peeler, seeded, and finely chopped; 1 large, slightly under-ripe plum tomato, peeled with a vegetable peeler, seeded, and finely chopped; ½ cup fragrant extra-virgin olive oil; ¼ cup finely chopped red onion; 3 large garlic cloves, minced

Preparation info

Makes About
1½ cups

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

This versatile vinaigrette is delicious tossed with warm potatoes, string beans, or white beans, as well as with seafood. It needs to be made about an hour before you plan to use it.

Ingredients

½ cup fragrant extra-virgin olive oil
¼ cup finely chopped red onion
3

Method

Heat the olive oil in a small saucepan over low heat. Add the onion, garlic, and red and Italian peppers and cook for about 2 minutes to soften, stirring. Stir in the tomato, vinegar, and sugar. Taste for sweetness, adding more sugar as necessary, and cook for another minute. Remove the vinaigrette from the heat, season it with salt and pepper to taste, and let stand for 1 hour.