Spanish Sofrito Recipe
Spanish · Condiment · 55 min total
A foundational sauce in Spanish cuisine, this sofrito is a slow-cooked blend of tomatoes, onions, garlic, and peppers that forms the base for countless dishes like paella, stews, and rice dishes.
10
min prep
min prep
45
min cook
min cook
8
servings
servings
85
kcal/serving
kcal/serving
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 4 large ripe tomatoes, peeled and finely chopped (or 1 can (14 oz) crushed tomatoes)
- 1 teaspoon smoked paprika (pimentón)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and green pepper; cook, stirring occasionally, until softened, about 8 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the chopped tomatoes, smoked paprika, salt, and pepper.
- Reduce heat to low and simmer gently, stirring occasionally, until the mixture thickens and deepens in color, about 30-40 minutes.
- Taste and adjust seasoning if needed. Let cool before storing.
Tips
- For a smoother texture, blend the finished sofrito with an immersion blender.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
- Use as a base for paella, arroz con pollo, or braised meats.
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