Sofrito Cubano - cooking recipe

Ingredients

30 cherry tomatoes, chopped
3 3 yellow bell peppers (we always use a combination of all three) or 3 red bell peppers (we always use a combination of all three)
3 large onions, chopped
10 -12 garlic cloves, chopped (or more if desired)
2 -3 bay leaves (to taste)
1 pinch ground cumin (to taste)
1 pinch dried oregano (to taste)
3/4 cup amontillado sherry wine (to taste)
4 -6 tablespoons olive oil
1 pinch saffron
capers (to taste) (optional)
pimento stuffed olive (to taste) (optional)
salt (to taste) (optional)
fresh coarse ground black pepper (to taste) (optional)
1 pinch red pepper flakes (to taste, added for personal preference)

Preparation

Saute tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp.
Add Sherry and let simmer.
If you add the salt, taste beforehand as you might not need it at all.