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Catalan Sofrito

Catalan Sofrito

Sofreír is the definition of slow cooking in Spain and Latin America. The technique is, essentially, slow cooking vegetables and aromatics in oil without coloring them.


  • 8 very ripe Roma tomatoes
  • 1 large Spanish onion
  • ½ cup olive oil
  • 4 cloves garlic, chopped
  • 1 tsp salt
  • 1 Tbsp smoked paprika
  • Black pepper to taste


  1. 1

    Blanch tomatoes in boiling water for 1 minute. Cool in cold water and peel. Cut in half and squeeze out seeds. Chop tomato flesh into small pieces. 

  2. 2

    Chop onion finely. Pour oil into a pot. Put heat on low and sofreir the onion for 20-30 minutes without coloring it. Add garlic, paprika and pepper, then cook 5 more minutes. Add the tomatoes and cook until they begin to render water. Add salt, increase heat to medium and cook gently, stirring on occasion. 

  3. 3

    When tomatoes begin to dry out and sizzle again (around 1 hour), reduce heat to medium-low and let sofreir 10 minutes more.

A variation of the Cooked Salad from The Spice Trekkers Cook at Home