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Sofrito
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Sofrito

Based on tomato and onion, sofrito (sofregit in Catalan), or refogado (Portuguese), is the fundamental basis of many dishes of Mediterranean cuisine.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 3 x 7oz / 200ml jars
Calories: 301 kcal
Course: Condiments
Cuisine: South American, Spanish, Portuguese, Vegan

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 2 medium onion diced very small
  • 1 large bull horn pepper diced very small, green
  • 4 cloves garlic crushed, cloves
  • 6 medium tomato very ripe) peeled, seeded and finely diced
  • 2 teaspoons pimentón de la Vera (paprika), sweet or spicy
  • salt

Instructions

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  1. Over a medium heat, place the olive oil into a large, heavy-bottomed pan, tilting it to coat the bottom.
  2. When the oil is hot, add the onions, and fry until translucent.
  3. Add the green pepper, and cook for another 5 minutes. Stir constantly to avoid burning. Reduce the heat if necessary.
  4. Add the garlic, and brown for 1 minute.
  5. Finally, add the tomatoes and Pimentón de la Vera, season with salt, and reduce the heat to medium-low.
  6. Stir frequently, and continue cooking, covered, for 15 minutes until the ingredients sweat.
  7. Uncover the pan and cook uncovered for 20 minutes, or until the mixture has the consistency of a thick sauce.
  8. Pour the sofrito into glass jars, and store in the refrigerator for up to a week.