Mediterranean-Style Sofrito Base
Ingredients
3 lbs ripe tomatoes, cored and quartered
2 large bell peppers (red or mixed colors), stems and seeds removed
2 large yellow onions, quartered
1 head garlic, peeled (about 10-12 cloves)
1/4 cup olive oil
1 tsp saffron threads
2 tbsp sweet paprika
2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
2 tsp sea salt
Instructions
1.Prep vegetables: Core and quarter tomatoes, remove stems/seeds from peppers and roughly chop, quarter onions
2.Process in batches:
Add garlic to food processor first, pulse until minced
Add onions and bell peppers, pulse until roughly chopped
Add tomatoes, pulse until chunky (not pureed)
Cook the sofrito:
Heat olive oil in large, heavy-bottomed pot over medium heat
Add saffron threads, let bloom for 30 seconds
Add processed vegetables, paprika, and rosemary
Cook 45-60 minutes, stirring occasionally, until thick and jammy
Season with sea salt
Final texture: Should be thick, rich, and deeply colored
Storage:
Refrigerator: Up to 2 weeks
Freezer: Up to 6 months
Canning: properly canned sofrito lasts 1-2 years in your pantry.
Ways to Use Your Sofrito:
Bread spread: Toast crusty bread and spread sofrito like bruschetta
Pasta sauce base: Thin with broth for instant marinara
Rice enhancer: Stir into cooking rice for Spanish-style arroz
Egg scramble: Add to scrambled eggs or omelets
Pizza sauce: Spread on pizza dough before toppings
Soup starter: Base for vegetable, bean, or chicken soups
Meat marinade: Coat chicken, fish, or pork before cooking
Roasted vegetables: Toss with root vegetables before roasting
Bean booster: Stir into canned or cooked beans
Grain bowl topping: Dollop over quinoa or farro bowls
YIELD: ABOUT 5-6 CUPS
PREP TIME: 20 MINUTES
COOK TIME: 1 HOUR
