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Sofrito Recipe

Once you prepare this Sofrito recipe, you'll find yourself using it on everything. by Marla Starr, updated December 2, 2016 Posted on September 19, 2012

Paleo Sofrito Recipe
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

I first learned about Sofrito while reading the March 2012 issue of the Everyday Food magazine. I read their recipe, adapted the ingredients to make it Paleo and then used my Sofrito in so many different recipes. Once it’s readily available, it’s like bone broth, just asking to be used!

What Is Sofrito?

Sofrito is a combination of aromatics that have been sautéed slowly in cooking oil to make a flavorful sauce.

Paleo Sofrito Recipe

Sofrito is used to enhance everything from soups to meat dishes.

Despite the fact that sofrito is used in Latin and Caribbean countries, its specific meaning can differ substantially from one nation’s cuisine to another.

Paleo Sofrito and How To Use It

This Paleo Sofrito recipe is a Spanish version. I used it to make Seafood Sofrito by adding a mixed bag of fresh fish to cook in the sofrito and served as a soup. I also garnished some roasted pork chops with the sofrito. I’m sure you’ll find other ways to use it once it’s made.

Let me know how you wind up using it. :)

Paleo Sofrito Recipe

Sofrito

Yield: 4-6 Cups

Ingredients

  • 2lbs tomatoes
  • 1 large onion
  • 8-10 cloves garlic
  • 2 bell peppers (I used 1 orange & 1 red)
  • 1 bunch fresh cilantro
  • 1-2 tablespoons unsalted grass-fed butter or ghee (or your choice of fat)

Directions

  1. Coarsely chop tomatoes, onion, garlic and peppers and add to a large bowl along with the cilantro.
  2. In batches, pulse mixture in a food processor until finely chopped.
  3. In a large pot, melt butter or ghee over medium-low heat.
  4. Add mixture from the food processor to the pot, increase heat to medium and cook for 25-30 minutes, stirring occasionally, until thick.
  5. Remove from heat and let cool. Transfer Sofrito to a large glass, airtight container. Refrigerate for up to 2 weeks or freeze up to 6 months.
  6. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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