Sofrito
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
3 x 7oz / 200ml jars
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Calories
301 kcal
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Course
Condiments
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Cuisine
South American, Spanish, Portuguese, Vegan
Sofrito
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Based on tomato and onion, sofrito (sofregit in Catalan), or refogado (Portuguese), is the fundamental basis of many dishes of Mediterranean cuisine.
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Ingredients
- 5 tablespoons extra virgin olive oil
- 2 medium onions , diced very small
- 1 large green bull horn pepper , diced very small
- 4 cloves garlic cloves , crushed
- 6 medium tomatoes (very ripe) peeled, seeded and finely diced
- 2 teaspoons pimentón de la Vera (paprika), sweet or spicy
- salt
Instructions
- Over a medium heat, place the olive oil into a large, heavy-bottomed pan, tilting it to coat the bottom.
- When the oil is hot, add the onions, and fry until translucent.
- Add the green pepper, and cook for another 5 minutes. Stir constantly to avoid burning. Reduce the heat if necessary.
- Add the garlic, and brown for 1 minute.
- Finally, add the tomatoes and Pimentón de la Vera, season with salt, and reduce the heat to medium-low.
- Stir frequently, and continue cooking, covered, for 15 minutes until the ingredients sweat.
- Uncover the pan and cook uncovered for 20 minutes, or until the mixture has the consistency of a thick sauce.
- Pour the sofrito into glass jars, and store in the refrigerator for up to a week.
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