Ingredients:

  • 3 tablespoons (45 ml) Extra Virgin Olive Oil
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 1 green bell pepper, finely diced (about 1 cup)
  • 1 red bell pepper, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 large ripe tomato, seeded and finely diced (or one 14.5 oz/411g can of diced tomatoes, drained)
  • 1 teaspoon (5 ml) dried oregano
  • ½ teaspoon (2.5 ml) sweet smoked paprika (pimentón dulce)
  • ½ teaspoon (2.5 ml) ground cumin
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Optional: 1-2 ají dulce peppers, seeded and finely minced

Instructions:

  1. In the skillet or Dutch oven, heat the olive oil over medium-low heat.
  2. Add the diced onion and peppers. Cook, stirring occasionally, until softened and translucent, about 10-15 minutes.
  3. Stir in the minced garlic, oregano, paprika, and cumin. Cook for another minute, until fragrant.
  4. Add the diced tomatoes (or canned tomatoes). Stir well to combine.
  5. Add the bay leaf. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the vegetables are very soft and the sauce has thickened. Stir occasionally to prevent sticking.
  6. Remove the bay leaf. Season with salt and pepper to taste. Let cool slightly before using or storing.