Catalan tomato and onion sauce (Sofrito) from Tapas: A Taste of Spain in America by José Andrés and Richard Wolffe

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on January 01, 2026

    I use this sofrito regularly to add as a base to sauté paella rice in before adding the stock in Bittman’s Minimalist paella recipe. A great base secret weapon ingredient for so many things!

  • mharriman on January 06, 2020

    This sauce holds up very well in the freezer. I made it for a lobster dish In same cookbook awhile back and put the remaining half in the freezer. I decided to make a chicken stew with it today after discovering an online Skinnytaste recipe: Soffrito chicken stew. I used Jose’s sauce and the rest of the Skinnytaste soffrito stew recipe, substituting chicken tenders for the called for chicken drumsticks. Turned out delicious, and it took less than 30 minutes from stove to bowls. Served over rice as suggested by Skinnytaste.

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