Sofregit is a simple sauce made from simmering onion and bell pepper in olive oil and tomato sauce until thick. Also known as sofrito, it’s a foundation for many authentic Spanish, Italian, and Portuguese dishes.
This sofregit is the Catalan version of the classic sofrito that is the foundation of many, many authentic Spanish dishes, including the spicy sauce that anoints skewers in the photo. It’s a simple sauté of onion, tomato, and bell pepper that basically bubbles together low and slow on the stovetop until everything literally melts together. (You’ll know it’s ready when your kitchen smells like a Barcelona spice market.) It may take some resolve not to eat it by the spoonful—consider yourself warned—although you’ll want to save plenty to stir into stews, eggs, rice dishes, or roasted vegetables. We’re particularly keen on how it elevates the sauce for Moroccan-inspired lamb skewers.–Jenny Howard
- Quick Glance
- Quick Glance
- 10 M
- 2 H, 10 M
- Makes about 1 1/2 cups
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Recipe Testers Reviews
Amazing!! I had to stop myself from hovering over the pot with a spoon for “just one more taste” when all that onion and pepper goodness had literally melted together after a long simmer. I love that it’s a cinch to pull together and then freeze for future use. All timing and descriptions were accurate.
If you’re making your own sofregit to include in another recipe, plan to either do that early in the day or even a day before so you can take your time to thoroughly cook it down. It’s a great weekend project where you can be near the kitchen to stir frequently while you get on with other things.
I made the sofregit the day before. The timing was pretty accurate, although the bell peppers and onions took approximately 25 minutes to reach pale golden and soft, but after 90 minutes the sofregit was chunky, thick, and concentrated.