Sofrito is a flavoring base that is used in various Latin American cuisines. There are many regional varieties; this is a general recipe.
2cups (approx.)
2cups (approx.)
  • 2Tbsp. extra virgin olive oil
  • 1large yellow onion, small dice
  • 1quart grape tomatoes, ripe
  • 6cloves garlic, minced
  • 1tsp. paprika
  • 1/2tsp. salt (to taste)
  • 1/2tsp. black or white pepper (to taste)
  1. Heat oil; sauté the onions over medium heat until they are translucent.
  2. Add garlic; sauté until soft, but do not brown (add oil or a splash of water if necessary).
  3. Add tomatoes and spices; simmer about 10-15 minutes (until all ingredients are soft) – stir occasionally. (Also, you can continue to cook until all the liquid has evaporated, if desired.)
  4. Cool to room temperature; then place in airtight container or bag, and refrigerate until use.
Recipe Notes

Keeps in refrigerator for up to 1 week.
Also, you can freeze the sofrito in ice cube trays; pop out and add to dishes for a quick burst of flavor!

Extra Easy Sofrito:

  • Combine all ingredients in Pyrex dish with lid.
  • Bake covered for 1 hour. Stir occasionally (every 10-15 minutes or so).
  • Remove lid, and bake ½ hour more (or until all ingredients are soft, caramelized, and liquid has reduced until it is almost gone).