New This Month


A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito. For perfect portions, freeze sofrito in ice cube trays, then transfer to a zip-top bag to store.

  • Yield: Makes 3 cups

Source: Everyday Food, March 2012


  • 2 pounds plum tomatoes
  • 2 red bell peppers
  • 2 medium yellow onions
  • 5 garlic cloves, smashed and peeled
  • 1 bunch cilantro, large stems trimmed
  • 1/2 cup extra-virgin olive oil


  1. Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

Cook's Notes

Quick Ideas for Using Sofrito:

Mix with mayonnaise for a sandwich spread.

Combine with softened butter and use to top a steak or fish fillet.

Toss with steamed vegetables.

Spread on toast and top with tuna and parsley.

Use as a base for soup or beans.

Stir into dry rice, cook, then mix in peas.


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