Classic Sofrito
It's easy to make a classic sofrito-style sauce full of healthy polyphenols from olive oil and vegetables.
Sofrito is a basic tomato sauce that is made all over Spain. It's easy to put together—simply sauté tomatoes, onions, garlic, and green peppers in olive oil in a frying pan. The gentle cooking mellows the acidity of the tomatoes and creates a perfect blend of flavor that is versatile and adaptable.
Ingredients
- 1 medium yellow onion
- 2 large cloves garlic
- 1 green capsicum or long green pepper Anaheim or other sweet pepper, not “hot”
- 3 tablespoons extra-virgin olive oil
- 1 400g can crushed tomatoes (or 5 to 6 large ripe tomatoes, diced
- 1 teaspoon paprika preferably sweet Spanish pimentón
Instructions
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Finely chop the onion and garlic.
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Cut the capsicum into 1/4-inch (or smaller) pieces.
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Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan.
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Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary to avoid burning them
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Add the capsicum and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, so the vegetables do not burn.
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Add the minced garlic and sauté for 1 more minute.
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Add the crushed tomatoes and paprika to the pan and mix well.
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Continue to cook for about 10 to 15 minutes, reducing the liquid released from the tomatoes until a somewhat thick sauce is achieved.
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Serve as desired and enjoy!
Recipe Notes
Serving and Storing Sofrito
If you are using the sofrito as an ingredient in another recipe, allow it to cool for a few minutes before adding it to your dish. Warm sofrito is preferred if you are serving it as a sauce with fried eggs or rice.
