SOFRITO
Makes 6 cups
1
hourSofrito is the beginning of so many great dishes. This basic preparation of aromatic ingredients is found in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. While there are versions of Sofrito that are ground aromatics, blitzed in a blender, most often Sofrito is cooked. Hop over to our blog to learn all about Sofrito, Mirepoix, Trinity and more aromatic mixtures.
This recipe is the version we use in our Paella Masterclass. (Big thanks to Jim Boitnott, Paella Masterclass Instructor, for this recipe.) It makes more than you’ll need for a paella, but it keeps well in the fridge. Put a dollop in tortilla soup. Use a scoop for a quick shrimp saute to serve over rice. We love to spread it on toasted sourdough slices.
Ingredients
1 ¼ cups Arbequina Extra Virgin Olive Oil
2 medium yellow onions, chopped
2 cloves garlic, finely diced
1 tsp Kosher Flake Salt
1 tsp sugar
1 tsp Spanish Sweet Paprika
10 tomatoes – Roma tomatoes or one 28-oz can of whole tomatoes
Instructions
- Heat the olive oil over med-low heat. Add onions, garlic, salt and sugar. Cook approx 40 minutes. Cook slowly so the onions and garlic do not burn or get too dark.
- Slice the tomatoes in half, then grate along the large holes of a box grater. Discard the skins. Or use canned.
- Add the tomato, paprika and bay leaves and cook for another 15-20 minutes over medium heat. You are looking for the oil to separate and the tomatoes are completely broken down.
- Can be stored in the fridge for 2 weeks, or freeze until needed.
