Finely chop the onion and garlic.

Cut the pepper into 1/4-inch, or smaller, pieces.

Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan.

Add the onions into the pan and sauté them until transparent, reducing the heat if necessary to avoid over-browning.

Add the green pepper and continue to cook for 5 minutes, adding more olive oil if necessary. Be sure to stir often, so the vegetables do not burn.

Add the minced garlic and sauté for 1 more minute.

Add the crushed tomatoes and paprika to the pan and mix well.

Continue to cook for about 10 to 15 minutes, until the liquid released from the tomatoes is evaporated and the consistency of the sofrito is a somewhat thick sauce. Used as desired.