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Tomato Sofrito

Today I thought that I would share a versatile and easy recipe for my take on sofrito.  Now before all the experts out there tell me I’m doing it wrong, I will throw out the disclaimer that this is not traditional and yes I took some liberties to make it my own.  Love it or leave it I say.  I do hope you decide to love it though because this stuff is pretty darn good.

What is sofrito you ask? Look it up and you’ll see that it’s a Caribbean (particularly Puerto Rican) and Latin American sauce that is used to flavor anything from stews, to soups to beans and more.  This stuff can take an ordinary dish and kick it up to a whole new level.   I’ve spread it on sandwiches, added it to soup and mixed it into my chili base.  It’s just that good.  If you really want to have fun, I could see italian, indian and even cajun versions of this.  Just sub the spices and voila.

You ready to get cooking?  Here’s the scoop for how to whip up a tasty batch of your own.

Begin the process by pureeing one large onion and 6 cloves of garlic in a food processor.  Mmmmm, raw onion soup.  Just kidding.  I’m not going to make you eat raw onion soup.

Heat a tablespoon of oil over medium heat and add the onion garlic mixture to the pan.

Cook the mixture down for about 5 or so minutes to evaporate some of the liquid out of the onion.  Add in your spices; smoked paprika, oregano and red pepper, and continue to cook it down for another 5 or so minutes until most of the liquid is gone.

Now you’ll want to grab three beautiful red beauties and toss them in the food processor as well.

From there, transfer to the onion mixture and let it all continue to cook down and evaporate.  Allow the mixture to stew for about 5 minutes and then drop in a generous pinch of salt and pepper.  I like to wait until the end to do this so that the flavors don’t concentrate too much and make it saltier than you originally intended.  Not that this has ever happened to me of course.  Absolutely not.

And you’re done!  Store it in the fridge for up to two weeks and, if you’re like me, just dollop a spoonful into everything you eat.  Except maybe breakfast cereal.  That definitely wouldn’t work.

Next week, I plan to throw up a recipe using said sofrito.  For a hint, think Panera…… 🙂


Tomato Sofrito

Yield: About 1.5 Cups of Sofrito

Prep Time: 15 Minutes

Cook Time: 20 min

Total Time: 35 min


1 Large Onion, Roughly Chopped
6 Cloves of Garlic
1 Tbsp Oil (I used expeller pressed sunflower oil)
1 tsp Oregano
1 tsp Smoked Paprika
1/4 tsp Red Pepper (I have kids so I kept this low. You can spice it up more if you prefer)
3 Medium Sized Tomatoes, roughly chopped
1 Generous Pinch of Salt and Pepper


Start out by pureeing the onion and garlic in a food processor.
Heat the oil in a frying pan over medium heat and add the mixture.
Cook for 5 minutes and then add in the spices; the oregano, paprika and red pepper.
Continue to cook until the majority of the liquid is evaporated from the mixture.
Run your tomatoes through the processor and add them to the onion mixture.
Repeat the process of allowing the liquid to cook out.
About 5 minutes in, add your salt and pepper.
Cook until the texture thickens and you're done.

Use on sandwiches, pizzas, in soups, stews, and pasta sauces. Wherever you think you're dish could use an extra flavor kick!
Store for up to 2 weeks in the fridge or freeze for up to 6 months.