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Sofrito

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Sofrito recipe

Sofrito is a sauce comprised of sautéed vegetables that should be a part of every cooks’ repertoire; it is simple, flavorful, healthy, and very versatile. Sofrito is used a base to give beautiful flavor to many dishes; such as stews, rice, pasta, and even meat and fish! Under the guidance of world-renowned chef Daniel Olivella, we will learn to prepare a basic sofrito with only four ingredients; onion, tomato, salt, and Extra Virgin Olive Oil from Spain.

Why do we use Extra Virgin Olive Oil from Spain?  

As you know, Spain is the leader in production, commercialization, and exportation of olive oil. Olive oil is an important part of our culture and industry. For this reason, years of work and improvements to our production system has resulted in Spain being home to the most modern olive groves in the world.But we are not the only ones who recognize its quality and value in the kitchen. Many chefs, such as the world-renowned Daniel Olivella, in this case, recommend using Extra Virgin Olive Oil from Spain and use it in their own cooking.Without further ado, we invite you to put on your apron and follow the guidance of chef Olivella in preparing this simple but flavor filled sauce.

Preparation: 

  1. Heat Exra Virgin Olive Oil from Spain in a deep sauce or sauté pan over a medium-high flame. Add the onions and reduce the heat to low.
  2. Braise the onion slowly covered, stirring often, especially at the end. The onions will turn translucent, then golden. This should take about 30 minutes.
  3. When the onions are done, add in the tomatoes. Gently simmer, uncovered, for 60 and 75 minutes, gradually adding in the conserved juice as the liquid evaporates out.

Sofrito recipe

Source: Daniel Olivella, as presented at the 2017 Healthy Kitchens, Healthy Lives® conference. Published with permission of the author. All rights reserved.
60 min
Easy
1 voto, promedio: 5,00 de 51 voto, promedio: 5,00 de 51 voto, promedio: 5,00 de 51 voto, promedio: 5,00 de 51 voto, promedio: 5,00 de 5

Ingredients

  • 1/3 cup of Extra Virgin Olive Oil from Spain
  • 1 onion cut into medium sized cubes
  • 2 lbs of canned whole tomatoes (do not throw out the liquid in the can)
  • 3 pinches of salt
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