How to Make Sofrito | Spanish recipe that’s the cornerstone of Spanish cooking!

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley is a common substitute for those who dislike cilantro.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds similar texture and moisture.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

Add half of the oil to the pan on medium-high heat and brown the onion (this should take around 5 minutes). Reduce the heat to medium and add the garlic. Cook for a minute until it becomes fragrant (1 minute).

Add the tinned or fresh tomatoes, Piquillo peppers, and tomato paste and mix through. Simmer for 5 minutes.

Move the ingredients to the side and add the remaining oil, then add the herbs (except rosemary) and smoked paprika, garlic powder, salt, and white pepper. Mix the spices into the oil and once you have a paste, mix into the tomato mixture.

Give everything a good stir and keep simmering. If the sauce looks a little dry, add some water (or red wine). Add the rosemary sprigs on top and simmer uncovered for 15-20 minutes (the longer the better).

Remove from heat — the sauce will thicken on standing. If you want a thinner sauce, add a splash more water and simmer for a few minutes more.

If you prefer a smooth consistency, once the sauce has cooled, add it to a food processor and pulse for 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary