Spanish Sofrito Sauce Recipe: A Cornerstone Base Sauce To Mediterranean Cuisine You Need To Know!
Spanish Sofrito sauce is a vegetable and tomato-based sauce that’s considered a cornerstone of Mediterranean and Spanish cuisine. It is a blend of aromatic ingredients such as onions, garlic, tomatoes, and herbs. This flavorsome, yet simple concoction serves as the foundation for many Mediterranean dishes, infusing them with a deep, savory essence.
Equipment
- 30cm/12 inch skillet or pan
- Sharp kitchen knife and Cutting board
- Food processor (optional)
Ingredients
- 1 onion diced
- 4-5 cloves of garlic minced
- 2-3 large ripe tomatoes
- 7 fl oz 200ml tomato paste
- 14 oz 400g tinned chopped tomatoes (use fresh tomatoes if you prefer)
- 10 oz. 300g jar of Piquillo peppers (or fresh bell peppers, up to you)
- 4 tablespoons of Extra Virgin Olive Oil
- 1 tablespoon of smoked paprika
- 1 teaspoon of Salt
- 2-3 sprigs of fresh rosemary
Optional herbs and spices (add to taste)
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
Instructions
Step 1 - Build sauce base
- 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).1 onion, 4-5 cloves of garlic, 4 tablespoons of Extra Virgin Olive Oil
- Add the tinned or fresh tomatoes, Piquillo peppers, and tomato paste and mix through. Simmer for 5 minutes.2-3 large ripe tomatoes, 7 fl oz, 14 oz 400g tinned chopped tomatoes (use fresh tomatoes if you prefer), 10 oz. 300g jar of Piquillo peppers (or fresh bell peppers, up to you)
Step 2 - Add spices and seasoning
- 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.1 tablespoon of smoked paprika, 1 teaspoon of Salt, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon garlic powder, ½ teaspoon white pepper
Step 3 - Simmer
- 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).2-3 sprigs of fresh rosemary
- 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.
Step 4 - Blend (optional)
- If you prefer a smooth consistency, once the sauce has cooled, add it to a food processor and pulse for 2 minutes.