mexican essentials: sofrito sauce base

Name: Mexican Essentials: Sofrito Sauce Base
Prep time: 15 min
Cook time: 1 h 20 min
Cuisine: Mexican
Ingredients: ## PLAN/PURCHASE; 1 tablespoon(s) grapeseed oil; 2 tablespoon(s) sweet butter, unsalted; 1 medium yellow onion, finely chopped; 2 clove(s) garlic, minced; 1/2 medium red or green bell pepper, seeded, and finely chopped; 2 large dried bay leaves; 1 tablespoon(s) rosemary, finely chopped, or 1/2 tablespoon dried; 1/2 cup(s) red wine; 28 ounce(s) crushed tomatoes, 1 large can; 1/2 teaspoon(s) salt, kosher variety, fine grind, or to taste; ## OPTIONAL ITEMS; ground cumin, to taste; black or white pepper, freshly ground to taste; cayenne, for a bit of a kick

25 Pinches 11 Photos

Andy Anderson !

Wichita, KS

Updated on Dec 7, 2019

Some people define a sofrito sauce as a Mexican pasta/tomato sauce. Whatever you choose to call it, it is the base for many great South-of-the Border recipes. You make this base and then add the spices you want to fit the recipe you are making. I usually make a couple of batches of this yummy sauce and freeze what I do not need. It will go for months in the freezer. If you are making Mexican recipes that call for a tomato base, like paella, then this is what you are looking for. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 1 Hr 20 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
1 tablespoon grapeseed oil
2 tablespoons sweet butter, unsalted
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 medium red or green bell pepper, seeded, and finely chopped
2 large dried bay leaves
1 tablespoon rosemary, finely chopped, or 1/2 tablespoon dried
1/2 cup red wine
28 ounces crushed tomatoes, 1 large can
1/2 teaspoon salt, kosher variety, fine grind, or to taste
OPTIONAL ITEMS
ground cumin, to taste
black or white pepper, freshly ground to taste
cayenne, for a bit of a kick

How To Make mexican essentials: sofrito sauce base

Step 1

PREP/PREPARE

Step 2

I listed cumin as an optional item; however, to me it is not optional… it is a necessity.
Step 3

Gather your ingredients (mise en place).
Step 4

Add the butter and oil to a skillet over medium-low heat.
Step 5

When the butter melts, give the pan a swirl to mix the oil and butter, then add the onion, garlic, bell pepper, bay leaves, and rosemary.
Step 6

Cook over low heat, until the onions are soft and translucent, but not brown, about 12 – 15 minutes.
Step 7

Chef’s Tip: The secret to a flavorful sofrito, is to let the veggies slowly cook and release their flavors. This sauce should never come to a boil.
Step 8

Add the wine and allow to cook for an additional 4 – 5 minutes, then add the tomatoes, and simmer over low heat for an additional 40 – 50 minutes.
Step 9

Chef’s Note: While the sauce is simmering, add some salt, and other optional spices, to taste.
Step 10

Fish out the bay leaves and keep cool until needed. It will keep a week in the fridge, and several months in the freezer.
Step 11

PLATE/PRESENT
Step 12

Use as a base sauce for a yummy paella, spooned over rice, or in any South-of-Border recipe. Enjoy.
Step 13

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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