is a sauce used as a base in Spanish, Portuguese, and Latin American cuisine. In Spain, sofrito is made with garlic, onion, paprika, peppers, and tomatoes, all cooked in olive oil. It can be eaten as an accompaniment for rice or eggs, but also it is commonly used as a part of other dishes, such as the filling for empanada gallega (Galician pie) or the base for pisto manchego.
1 medium onion, chopped
2 garlic cloves, minced
1 green pepper, chopped
1 can (800 g/28-29 oz) crushed tomatoes
virgin olive oil
1 tsp sweet paprika
- Finely chop the onion, garlic and pepper.
- In a large frying pan with a heavy bottom, pour enough olive oil to cover the bottom and heat over medium heat.
- Put the onions into the pan and sauté them until they become translucent.
- Add the green pepper and cook for 5 minutes, stirring often. If needed, add some more olive oil.
- Add the garlic and sauté for 1 minute more.
- Stir in the crushed tomatoes and paprika. Cook for about 10-15 minutes.
- If you are using this sauce as an ingredient in another recipe, let the mixture cool down for a few minutes before serving. Otherwise, serve warm.
- Also, you should note that tomato sauce mellows and becomes sweeter overnight, so you can make this sauce to use it in several recipes, as you can keep it the refrigerator even for 5 days.
Incoming search terms:
- Spanish sofrito sauce