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Sofrito

Sofrito

By Courtney HillJune 11, 2021

  • Makes
    2 Cups
  • Cook Time
    30 minutes

Sofrito, a cooked mixture of vegetables and other ingredients, is the base for countless Latin American dishes. We adapted Jose Santaella’s formula based on ingredient availability. The sofrito will keep in an airtight container in the fridge for up to one week. The annatto oil is optional for lending a reddish hue.

Ingredients
  • ½

    cup extra-virgin olive oil

  • 2

    medium yellow onions, finely chopped

  • 10

    medium garlic cloves, minced

  • 1

    tablespoon tomato paste

  • ¼

    cup finely chopped smoked ham

  • 8

    ounces ripe tomatoes, cored and chopped

  • 1

    large cubanelle pepper or 1 medium red, yellow or orange bell pepper, stemmed, seeded and chopped

  • 3

    tablespoons drained capers

  • 2

    bay leaves

  • 1

    tablespoon dried oregano

  • 1

    tablespoon annatto oil (optional)

In a 12-inch skillet over medium-high, heat the olive oil until shimmering. Add the onions and cook, stirring often, until beginning to brown. Add the garlic and tomato paste; cook, stirring, until fragrant, about 1 minute. Add the ham and cook, stirring, for about 1 minute. Add the tomatoes, pepper, capers, bay, oregano and annatto oil (if using). Cook, stirring often, until the mixture begins to stick to the pan, 6 to 8 minutes; reduce the heat if it begins to brown. Transfer to a small bowl.

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