Traditional Spanish Sofrito

jar of Spanish sofrito on a wooden cutting board.

5 from 2 votes

Traditional Spanish Sofrito

Sofrito is the base sauce for all Spanish cuisine! Slow cook finely diced vegetables to a thick sauce, and keep it handy for paellas, stews, and egg dishes.

Prep Time10

Cook Time25

Total Time35

Course: Sauce

Cuisine: Spanish

Diet: Vegan

Servings: cups

Calories: 198.78kcal

Author: Lauren Aloise

Ingredients

3 tablespoons extra virgin olive oil
2 medium onions finely diced
1 long, sweet green pepper finely diced
3 cloves garlic minced
4 medium tomatoes finely diced
2 teaspoons sweet smoked Spanish paprika

Instructions

Place a large, heavy-bottomed frying pan over medium heat and add the olive oil. Heat it for 2 minutes, then swirl the oil to cover the bottom of the pan.
Add the onions and sauté them until transparent, stirring frequently. Avoid browning them.
Add the long green pepper and continue to sauté for another 5 minutes. Stir constantly to avoid burning the vegetables, and reduce the heat if necessary.
Add the garlic and sauté for another minute.
Add the tomatoes and paprika, then reduce the heat to medium-low. Stir frequently and simmer for about 15 minutes, or until the mixture has a thick, sauce-like consistency.
Pour the sofrito into mason jars and store in the fridge for up to a week. Use in your favorite Spanish recipes, or enjoy on its own with fried eggs.

Notes

Use fresh, flavorful produce and good quality olive oil for the best flavor in the sofrito.

Like all good things, sofrito takes time. The vegetables are cooked slowly over low heat to release their flavor. You don't want to caramelize or toast the veggies; you want to cook them down to almost a purée.

Keep a few jars handy in the fridge for future paellas, to mix into scrambled eggs, or to coat meat and seafood in before cooking!

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