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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.

  • yield: Makes 3 cups




  • 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

Cook's Note

For perfect portions, freeze sofrito in ice cube trays, then transfer to a zip-top bag to store.


  1. Step 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.

Everyday Food, March 2012



Reviews (1)

  • 31 May, 2013

    I was really surprised at how "bleh" this sofrito came out. I was so excited and prepared to love it, but despite everything that went into it, it was borrrring! I think I am going to give it a second chance and up the cilantro and garlic amounts. Salt too. Seriously, with all of these ingredients, I can't believe how bland and boring it was.