Sofrito

Slow-Cooked Capsicums, Tomatoes and Onions

Preparation info

  • Makes About

    450 g

    • Difficulty

      Complex

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

  • About

You can almost hear this cooking technique when you say the Spanish word sofrito — or ‘softly fry’. This is a technique that describes an immeasurable number of sauces that form the basis of many other dishes. I often explain sofrito to newcomers as a rich, spicy, sloppy stock (bouillon) cube. Generally, they all start with oil or rendered pig fat in which onion and other foods such as tomatoes, green capsicums, ham or sausage are gently cooked, but the one thing that ties the