The secret to Spanish cooking is sofrito. This easy recipe is the base of many Spanish classics, and all Spanish home cooks keep a jar or two of this sauce handy in their kitchens. Now you can recreate this amazing sofrito at home!
Enjoy this recipe for another popular Spanish sauce, mojo picón, and this mouthwatering version of ratatouille: Spanish pisto.
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Ingredients
What ingredients go into a traditional Spanish sofrito? Let’s talk about the key ingredients that you need!
- Veggies: You’ll need a medley of fresh, ripe tomatoes, green pepper (sweet, not spicy), onion, and garlic.
- Spice: Make sure to use sweet smoked paprika, not spicy smoked paprika.
- Olive Oil: A good-quality olive oil brings a delicious flavor and lots of healthy fat to this sofrito.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Sofrito
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Sauté the onions in a little olive oil until translucent, but not browned. (image 1)
- Add the green pepper and cook until softened, making sure not to brown the veggies. (image 2)
- Add the garlic and cook for another minute. (image 3)
- Dump in the tomatoes and paprika, then stir and simmer until the mixture is soft and has a thick, sauce-like texture. (image 4)
- Spoon the sofrito into jars and refrigerate for up to 1 week. (image 5)
- Add the sofrito to paella, tapas, or other Spanish recipes! (image 6)
Recipe FAQs
Spanish sofrito is made from a mixture of pepper, tomato, onion, garlic, sweet smoked paprika, and olive oil. It’s slowly cooked until the mixture is soft and turns into a thick sauce. Spanish sofrito is the base for many traditional dishes, like paella and stews, and tastes great when added to tapas!
Italian soffritto is made from celery, onion, and bell peppers, while Spanish sofrito is made from tomato, onion, bell peppers, and garlic.
The Spanish word sofrito means “lightly fried” in English. However, there’s no equivalent English name for this sauce, so it’s still called sofrito.
Expert Tips
- 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!
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.
Print (images optional) Pin RateServings: 3 cups
Calories: 198.78kcal
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!
Nutrition
Serving: 1cup | Calories: 198.78kcal | Carbohydrates: 16.78g | Protein: 2.97g | Fat: 14.66g | Saturated Fat: 2.07g | Sodium: 14.02mg | Potassium: 607.59mg | Fiber: 4.35g | Sugar: 8.54g | Vitamin A: 2169.61IU | Vitamin C: 60.72mg | Calcium: 42.66mg | Iron: 1.09mg
Photography by Giulia Verdinelli
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