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Save the time it takes to cook your onions without sacrificing flavor.
It’s more than just a meal starter, and the flavor fits in nearly all kinds of cuisines.
You won’t have to bother with precise knife prep like dicing a variety of aromatics.
It’s a bit unexpected, but shiitake mushroom powder and tomato paste add a big boost of richness.
So many Italian, Spanish and Greek recipes simply start with, “Make a good sofrito, then...”
Slow cooking coaxes out the natural sweetness of carrots, onions and tomatoes.
It only takes a little of the concentrated flavoring to make a meal.
Our sofrito is cooked down to a thick, rich texture that blends easily into sauces.
Rosemary and thyme lend the sauce an herbal freshness and Kashmiri chili powder adds a subtle kick and fruitiness.
No judgment from us, but don’t say we didn’t warn you!
Made a very yummy paella dish with this. My family loved it!
Easier than all the prep of making your own sofrito - and tastes amazing. We love it generously added to our black bean soup.
The Sofrito certainly added complexity and flavor to my scrambled eggs this morning! I also used it to make a creamy salad dressing for a salad with chunks of salmon string beans and tomato. I simply mixed it with some Vegenaise. Yum!
I’ve used this to enhance the flavor of everything from scrambled eggs and omelets to chicken and pork sautes. It’s really helpful when you’re short on time and energy. I learned to make my sofrito at home from my mother and Tias and this is a tasty alternative.
This product saves time and makes soups, stews, eggs taste wonderful with little effort. I ordered another jar before finishing the first jar.
Start soups, stews and sauces with 2 tablespoons in oil, and add more to taste near the end of cooking.
Spread 1 tablespoon sofrito over 1/3 cup shredded cheese between two buttered slices of bread.
Heat 2 tablespoons sofrito in olive oil, add 2 cans white beans and 1 cup broth. Simmer 5 minutes and top with fresh dill and cooked bacon.
Toss 2 tablespoons sofrito with a can of tomatoes, cooked pasta and ½ cup pasta cooking liquid for a near instant meal.
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