Sofrito – Spanish Tomato Sauce


1 can crushed tomatoes (28-29 oz)
1 long green pepper (Anaheim or other sweet pepper, not “hot”)
1 medium yellow onion
2 large cloves garlic
virgin Spanish olive oil
1 tsp Spanish sweet paprika
salt and pepper to taste


Finely chop the onion and garlic. Chop the pepper into 1/4″ (or smaller) pieces. Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.


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