Like many of you out there, I work full-time, have small children, and am time-famished. Yet, I manage to cook dinner almost every evening.

My secret? I prepare and freeze base sauces that allow me to churn out quick, nutritious, and hearty meals in 30 minutes or less. One of my go-to sauces is Cuban sofrito, which I use in rice, beans, tofu, meat and pastas.

Here is a quick how-to – video included! – on how to make sofrito sauce.

Step 1: Buy and chop ingredients (fine dice)

To prepare two meals for a family of four, you will need: (2) tablespoons of olive oil, (1) medium yellow, (1) medium green bell pepper, (2) large garlic cloves, (1) cup of chopped cilantro, (1) teaspoon of ground cumin. Optional: 6-8 small manzanilla olives; vegetable chopper

Step 2: Cook ingredients.

Cook olive oil in pot or deep skillet over medium heat. Add onion, green bell pepper and garlic. Saute until translucent. Add cumin, cilantro and olives. Cook for at least two minutes.

Add sofrito to pot of beans, rice, meat or tofu. Or freeze for future use.

For pasta sauce, add one small can of tomato sauce and one cup of spaghetti sauce. Serve or freeze.

Please let me know if you try it! What other cooking time-saving tips do you have?