Spanish Tomato Sauce

Also known as Sofrito

20 ounces canned crushed tomatoes
1 long green pepper — (Anaheim or other type that is not “hot”)
1 yellow onion
1 clove garlic
Spanish virgin olive oil
1 teaspoon 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.

If using as an ingredient in another recipe, allow to cool for a few minutes before using.


12″ Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany

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