A Sofrito in Spanish cuisine is a sauce that used as a base in Spanish, Portuguese, and Latin American cooking. This base is comprised from tomatoes, garlic, oil and onions and is a great recipe to learn to master and enhance your culinary skill set.
While there are several regional variations the usefulness of this flavor base is surprising and it’s in several of your favorite foods such as: Ropa Vieja, Picadillo, Paella, Pabellón Criollo, Enchiladas, Asopao de Pollo, Arroz con Pollo and countless vegetarian dishes.
Goya makes a good product, however like anything pre-processed you cannot control the sodium content in something you purchase off the shelf.
The key to a successful Sofrito is the slower you cook it, the deeper the flavor will be. The sauce will keep for 5 days in the refrigerator or 6 months in the freezer.
- 8 1/2 Cloves garlic
- 1/2 cup extra-virgin olive oil
- 4 1/3 Cups onions (finely shopped, spanish)
- 3/4 teaspoons dried thyme
- 3/4 teaspoons dried rosemary
- 1/2 dried bay leaf
- 8 oz pureed fresh tomatoes (or canned tomato puree)
- 1/2 teaspoon kosher salt
- Step 1
- Place the garlic into a into a large jar or beaker, then process to a paste using a hand-held blender.
- Step 2
- In a saucepan that is on medium heat add the oil and fry the garlic until browned. Meanwhile, process the onion in the blender.
- Step 3
- Add the onion to the pan with the garlic. Lower the heat and add the herbs and fry, stir frequently until the onion has browned. Add four-fifths of the tomatoes and allow to cook for 30 minutes. At this point add the remaining tomato, and allow to cook for 30 additional minutes, then season to taste with salt and pepper.