Seafood Sofrito with Paleo Bread
Marla Sarris

Sofrito Recipe

In the March 2012 issue of Everyday Food there was a recipe for Sofrito. I started with their recipe, made some slight adjustments with ingredients and used it for a few different recipes.

To give you a little background on Sofrito:

“Sofrito is a combination of aromatics that have been sautéed slowly in cooking oil to make a flavorful sauce. This is used to enhance everything from soups to meat dishes. But despite the fact that the cooking term is widely employed in Latin and Caribbean countries, its specific meaning can differ substantially from one nation’s cuisine to another.

To understand sofrito’s regional differences, read more” here.

The Sofrito recipe in Everyday Food was a Spanish version. I made my Sofrito and used it in Seafood Sofrito and also served it over pork chops.

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Sofrito Adapted from Everyday Food


  • 2lbs tomatoes
  • 1 large onion, chopped
  • 8-10 cloves garlic, chopped
  • 1 bunch fresh cilantro, stems discarded
  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1-2 tablespoons ghee (or your choice of fat)

Directions Makes 4-6 cups

  1. Coarsely chop tomatoes, onion, garlic, cilantro and peppers and combine in a large bowl.
  2. In batches, pulse mixture in a food processor until finely chopped.
  3. In a large pot, melt ghee over medium-high heat. Add mixture from the food processor and cook for 25-30 minutes, stirring occasionally until thick.
  4. Reserve 2-3 cups of Sofrito in the pot and transfer remaining Sofrito to an airtight container. Refrigerate up to 2 weeks or freeze up to 6 months.
Depending on your use of fat, this recipe can also be Vegan.


  1. This definitely something I’d like to try making–it sounds delicious!

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