Catalan Sofrito

Catalan Sofrito

A slow-cooked blend of onion, tomato, and garlic forming the base of countless Catalan dishes.

Total 1 hr 25 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This rich, slightly sweet sofrito simmers onions and tomatoes low and slow until deeply caramelized and jammy. It forms the aromatic foundation for rice dishes, stews, and seafood preparations throughout Catalan cooking. Make a batch ahead and freeze portions to shortcut future meals.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 3 ripe tomatoes, grated or finely chopped
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon sugar

Method

  1. Finely chop the onions, mince the garlic, dice the bell pepper, and grate or chop the tomatoes. Set each aside separately.

  2. Heat the olive oil in a 9-inch skillet over medium-low heat. Add the onions and a pinch of salt, stirring to coat.

  3. Cook the onions over medium-low heat, stirring occasionally, until soft, translucent, and golden.

  4. Add the garlic and bell pepper, and cook, stirring frequently, until the pepper softens.

  5. Stir in the grated tomatoes, smoked paprika, bay leaf, salt, and sugar.

  6. Reduce heat to low and simmer uncovered, stirring every few minutes, until the mixture turns deep brick-red, jammy, and most of the liquid has evaporated.

  7. Taste and adjust salt as needed, then remove the bay leaf and let the sofrito cool slightly before using or storing.

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    Catalan Sofrito

    This rich, slightly sweet sofrito simmers onions and tomatoes low and slow until deeply caramelized and jammy. It forms the aromatic foundation for rice dishes, stews, and seafood preparations throughout Catalan cooking. Make a batch ahead and freeze portions to shortcut future meals.

    1 hr 25 min 16 oz 95 cal

    Ingredients

    • 1/4 cup extra-virgin olive oil
    • 2 yellow onions, finely chopped
    • 4 cloves garlic, minced
    • 1 red bell pepper, finely diced
    • 3 ripe tomatoes, grated or finely chopped
    • 1 teaspoon smoked paprika
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/2 teaspoon sugar

    Method

    1. 1

      Finely chop the onions, mince the garlic, dice the bell pepper, and grate or chop the tomatoes. Set each aside separately.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium-low heat. Add the onions and a pinch of salt, stirring to coat.

    3. 3

      Cook the onions over medium-low heat, stirring occasionally, until soft, translucent, and golden.

    4. 4

      Add the garlic and bell pepper, and cook, stirring frequently, until the pepper softens.

    5. 5

      Stir in the grated tomatoes, smoked paprika, bay leaf, salt, and sugar.

    6. 6

      Reduce heat to low and simmer uncovered, stirring every few minutes, until the mixture turns deep brick-red, jammy, and most of the liquid has evaporated.

    7. 7

      Taste and adjust salt as needed, then remove the bay leaf and let the sofrito cool slightly before using or storing.