Sofrito

Name: Sofrito
Yield: Makes 350 ml
Cuisine: Spanish
Ingredients: 2 red peppers, halved, deseeded and finely diced; ½ teaspoon ground cumin; ½ teaspoon dried oregano; 1 bay leaf; 200 g tinned tomatoes, finely chopped; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 2 tablespoons chopped coriander; 2 tablespoons olive oil or melted pork fat; 2 tablespoons olive oil or melted pork fat; 3 garlic cloves, crushed; 1 onion, finely chopped

Preparation info

Makes
350 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Sofrito is one of the cornerstones and treasures of Spanish Caribbean cuisine, the smell of sautéed onions, garlic and peppers pervading from homes everywhere. Use as a base for soups, stews and rice dishes;, much as for the Italian version, soffrito. It also makes a great topping for pizzas or crostini.

Ingredients

2 tablespoons olive oil or melted pork fat
1 onion, finely chopped
3 g

Europe
Spain
Garnish
Sauce
Gluten-free
Vegan

Method

Heat the oil in a non-stick frying pan and add the onion, garlic, red peppers, cumin, oregano and bay leaf. Cook over a low heat for 5–6 minutes until softened.
Add the tomatoes with some salt and pepper, and cook slowly until reduced and thickened. Stir in the coriander and season with a little extra cumin, if liked. Sofrito will keep, refrigerated, for 3–4 da