Spanish Sofrito with Slow-Cooked Onion, Peppers and Tomato
Inspired by techniques from Serious Eats.
A deeply savoury base of slow-cooked onion, peppers and tomato, cooked down until sweet, jammy and intensely flavoured.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Heat. Heat 120 ml olive oil in a heavy saucepan over medium-high until shimmering.
- 2
Soften. Add the garlic, onions, both peppers and leek with a pinch of the salt, and cook, stirring, until the vegetables release their liquid and begin to colour on the base, about 10 min.
- 3
Caramelise. Lower the heat to medium-low and cook, stirring and scraping often, until very soft, sweet and deep golden, about 45 min.
- 4
Add. Stir in the grated tomato, bay leaf, paprika and remaining salt, and cook until the tomato has reduced to a thick, jammy paste, 10-15 min.
- 5
Finish. Stir in the tomato paste and cook for 2 min, then remove the bay leaf.
- 6
Cool. Leave to cool before storing.
Storage
Once cooled, keep covered in the fridge for up to 5 days, or freeze in portions for longer storage. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- box grater
- heavy saucepan (about 3 litres)
- wooden spoon
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 99 kcal |
| Protein | 1.2 g |
| Carbohydrate | 8.8 g |
| of which sugars | 3.9 g |
| of which free sugars | 0 g |
| Fat | 7 g |
| of which saturates | 1 g |
| Fibre | 1.8 g |
| Salt | 0.38 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
