Sofrito is a rich, vegetable-based purée that adds deep flavor to many soups, stews and sauces. “Red sofritos” – made with tomatoes and/or roasted red peppers– originated in Spain and show up in many Hispanic Caribbean dishes, while “green sofritos” are also a common building block in Latin-American cuisine.
2 tablespoons olive oil
2 garlic cloves, minced
1 yellow onion, chopped
8 medium plum tomatoes (or 1 28-oz can whole tomatoes)
2 sprigs fresh parsley
4 sprigs fresh thyme (or 1/8 teaspoon dried thyme)
1/2 teaspoon salt
1/4 teaspoon black pepper
An Oldways recipe
Leave a comment