Sofrito is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic green peppers and olive oil are sautéed in a frying pan, so that the acid in the tomatoes mellows and mixes with the flavors of the onion, pepper and garlic. It can be eaten with rice or eggs, but often it is used as an ingredient in other dishes, such as the filling for empanadas.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1 can crushed tomatoes (28-29 oz)
- 1 long green pepper (Anaheim or other type that is not “hot”)
- 1 yellow onion
- 1 clove garlic
- virgin Spanish olive oil
- 1 tsp Spanish sweet paprika
- salt and pepper to taste
Preparation:
Finely chop the onion and garlic. Chop the pepper into 1/4" (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. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.
If using as an ingredient in another recipe, allow to cool for a few minutes before using.
<-- Read about Tomatoes - Essential Ingredient in Spanish Cuisine and view a list of recipes that include tomatoes.
