Sofrito (Spanish)

As with all traditional recipes, there are hundreds of different versions of sofrito. So, the amount of garlic, pepper and spices can be adjusted according to the chef’s taste.


  • 1 box (instead of can) crushed tomatoes (28-29 oz)
  • 1 long green pepper (Anaheim or other sweet pepper, not “hot”)
  • 1 medium yellow onion
  • 2 large cloves garlic
  • virgin olive oil
  • 1 tsp Spanish sweet paprika
  • 2 tsp cilantro
  • salt and pepper to taste
  • a couple squeezes of fresh lemon juice


Finely chop the onion and garlic. Chop the pepper into 1/4″ (or smaller) pieces. Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.



If using as an ingredient in another recipe, allow to cool for a few minutes before using. If serving as a sauce with fried eggs or rice, serve warm. Because tomato sauce mellows and becomes sweeter overnight, many Spanish cooks like to make a double recipe and use it throughout the week. It will keep in the refrigerator for 5 days.


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