Sofrito…it’s fun to say and delicious to eat. It’s also one of those foods that turns up all over the world in different guises. In Spain it’s a slow-cooked, intensely flavored tomato paste. Where different versions of sofrito show up – in the Carribean, latin America, the mediterranean – you’ll find different ingredients added or taken away. You’ll find green peppers, pork, cilantro, olives, capers, chilies, different seasonings. A sofrito is usually a base for another dish. You can add it to a soup or stew at the end to deepen the flavor, toss it with pasta, use it as a condiment. And it is the main ingredient of the empanada gallega, which is the mother of all empanadas.I picked these paste tomatoes from our local CSA, but you can just as easily (well, more easily, really!) make them from a can of tomatoes. But use a can of good tomatoes – fire roasted is nice!
This is my version of a Spanish sofrito. I keep the seasonings simple (rosemary and beautiful smoked spanish paprika) because the sofrito will probably find itself in another dish, mingling with other flavors. I’m not sure this is authentic, but it is delicious!
Recipe after the jump.