I first learned about Sofrito while reading the March 2012 issue of the Everyday Food magazine. I read their recipe, adapted the ingredients to make it Paleo and then used my Sofrito in so many different recipes. Once it’s readily available, it’s like bone broth, just asking to be used!
What Is Sofrito?
Sofrito is a combination of aromatics that have been sautéed slowly in cooking oil to make a flavorful sauce.
Sofrito is used to enhance everything from soups to meat dishes.
Despite the fact that sofrito is used in Latin and Caribbean countries, its specific meaning can differ substantially from one nation’s cuisine to another.
Paleo Sofrito and How To Use It
This Paleo Sofrito recipe is a Spanish version. I used it to make Seafood Sofrito by adding a mixed bag of fresh fish to cook in the sofrito and served as a soup. I also garnished some roasted pork chops with the sofrito. I’m sure you’ll find other ways to use it once it’s made.
Let me know how you wind up using it. :)
- 2lbs tomatoes
- 1 large onion
- 8-10 cloves garlic
- 2 bell peppers (I used 1 orange & 1 red)
- 1 bunch fresh cilantro
- 1-2 tablespoons unsalted grass-fed butter or ghee (or your choice of fat)
- Coarsely chop tomatoes, onion, garlic and peppers and add to a large bowl along with the cilantro.
- In batches, pulse mixture in a food processor until finely chopped.
- In a large pot, melt butter or ghee over medium-low heat.
- Add mixture from the food processor to the pot, increase heat to medium and cook for 25-30 minutes, stirring occasionally, until thick.
- Remove from heat and let cool. Transfer Sofrito to a large glass, airtight container. Refrigerate for up to 2 weeks or freeze up to 6 months.
- Enjoy! :)