Sunshine in a Pan Classic Homemade Sofrito

Sunshine in a Pan Easy Authentic Sofrito Recipe

By Kendra ThompsonOctober 1, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever wonder what gives Spanish and Latin dishes that irresistible depth? I bet you'll love this! It all starts with sofrito , the aromatic base that's like bottled sunshine.

This easy sofrito recipe unlocks incredible flavor.

Brief Overview

Authentic Sofrito originates in Spanish cuisine. It's the soul of countless Latin American dishes. This homemade sofrito is easy to make, taking around an hour.

It yields about 2 cups. Get ready to bring that authentic taste to your next dishes.

Main Benefits

This Sofrito recipe is packed with nutrients from fresh veggies. It is a vitamin powerhouse! It's perfect for boosting flavor in everyday meals.

What makes this sunshine in a pan recipe special? It's a flavor explosion waiting to happen!

Let's talk Sofrito Ingredients . It's mostly stuff you probably have already:

3 tablespoons (45 ml) Extra Virgin Olive Oil
1 large yellow onion, finely diced (about 1 ½ cups)
1 green bell pepper, finely diced (about 1 cup)
1 red bell pepper, finely diced (about 1 cup)
4 cloves garlic, minced
1 large ripe tomato, seeded and finely diced (or one 14.5 oz/411g can of diced tomatoes, drained)
1 teaspoon (5 ml) dried oregano
½ teaspoon (2.5 ml) sweet smoked paprika (pimentón dulce)
½ teaspoon (2.5 ml) ground cumin
1 bay leaf
Salt and freshly ground black pepper to taste
Optional: 1-2 ají dulce peppers, seeded and finely minced (if available, these add authentic flavour)

Think of it as a flavour bomb just waiting to elevate your cooking, the Puerto Rican Sofrito is like a flavour multiplier, and get ready to learn How to make Sofrito

Now, on to the fun part: making it! Sofrito uses are incredibly diverse. From stews to paella, a good Spanish Sofrito is essential.

Ingredients & Equipment: Unlocking Sunshine in a Pan

Alright, let's talk about what you'll need to make this amazing easy Sofrito recipe . Don't worry, it's not a crazy long list. This Homemade Sofrito will add so much flavour.

Main Ingredients: The Building Blocks of Flavour

Okay, here's the lowdown on what you need and how much. Precise measurements are key! This Authentic Sofrito is all about the right balance.

Extra Virgin Olive Oil: 3 tablespoons ( 45 ml ). The good stuff, alright?
Yellow Onion: 1 large , finely diced (about 1 ½ cups ).
Green Bell Pepper: 1 , finely diced (about 1 cup ).
Red Bell Pepper: 1 , finely diced (about 1 cup ).
Garlic: 4 cloves , minced. Seriously, fresh garlic is the bomb!
Ripe Tomato: 1 large , seeded and finely diced (or one 14.5 oz/411g can of diced tomatoes, drained).
Dried Oregano: 1 teaspoon ( 5 ml ).
Sweet Smoked Paprika: ½ teaspoon ( 2.5 ml ). AKA pimentón dulce. This is where the magic happens.
Ground Cumin: ½ teaspoon ( 2.5 ml ).
Bay Leaf: 1 . Don't forget to take it out before serving!
Salt and Freshly Ground Black Pepper: To taste.
Optional: 1-2 ají dulce peppers , seeded and finely minced. This is how to make Puerto Rican Sofrito !

The onion is really important. Get a nice, firm one. For the tomatoes, look for vibrant red color.

Seasoning Notes: The Spice is Right!

Honestly, the spice combo here is pretty classic. You've got the earthy oregano, the smoky paprika, and the warm cumin.

It's like a flavour explosion. If you don't have smoked paprika, regular paprika will do, but it won't have that same depth.

Need a quick sub? If you're out of oregano, use a bit of Italian seasoning.

Equipment Needed: Keep it Simple

You don't need any fancy gadgets for this Sofrito Recipe . Promise! This easy Spanish Sofrito needs just a couple of kitchen staples.

Large, heavy bottomed skillet or Dutch oven . This is a must!
Cutting board . For all that chopping.
Sharp knife . A good knife makes life so much easier.

Don't have a Dutch oven? A large, deep skillet will work just fine. Just make sure it's got a lid!

This sunshine in a pan recipe is not difficult to master and the results are delicious. I can't wait for you to experience all of Sofrito Uses !

Cooking Method: Unlocking Sunshine in a Pan Your Go-To Sofrito Recipe

Ever wondered how restaurants get that amazing depth of flavour in their stews and rice dishes? The secret ingredient is often sofrito .

This vibrant base is like bottled sunshine, adding warmth and complexity to everything it touches. Today, we're making our own Sunshine in a Pan: Classic Homemade Sofrito .

And Honestly? It's way easier than you think!

Prep Steps: Let's Get Organised for Flavor!

Before we even turn on the heat, let's get our mise en place sorted. This is chef speak for "everything in its place.

" Dice your onion, peppers (I like a mix of red and green for colour), mince your garlic and tomato, and measure out your spices.

It will save you so much time, trust me!. Remember, sharp knives are safer knives, so make sure yours are ready to go.

step-by-step: From Humble Veggies to Amazing Authentic Sofrito

Okay, let's cook!

Heat 3 tablespoons (45 ml) Extra Virgin Olive Oil in a large pan over medium low heat.
Add 1 ½ cups diced onion and 1 cup each of green and red bell pepper. Sauté until soft, about 10- 15 minutes . Be patient!
Stir in 4 cloves minced garlic, 1 teaspoon (5 ml) oregano, ½ teaspoon (2.5 ml) smoked paprika, and ½ teaspoon (2.5 ml) cumin. Cook until fragrant, about 1 minute .
Add 1 cup diced tomatoes. Stir well.
Toss in 1 bay leaf, reduce heat to low, cover, and simmer for 45 minutes - 1 hour , stirring occasionally.
Remove the bay leaf. Season with salt and pepper to taste.

Pro Tips: Level Up Your Easy Sofrito Recipe

Don't rush the simmering process. The longer it simmers, the deeper the flavour! I once tried to speed it up, and the sofrito just didn't have that oomph , you know? This Spanish Sofrito needs time.

Burnt garlic is the enemy! Keep a close eye on it. If it starts to brown too quickly, lower the heat even further.

Sofrito freezes beautifully. Make a big batch and freeze it in ice cube trays for easy use later.

What Makes the Sofrito so Unique?

The beautiful aromatic flavours will fill your kitchen as this Homemade Sofrito simmers to perfection. This Sofrito recipe is versatile, and perfect for adding to your own dishes.

So go on, give it a try. And, maybe add some Ají Dulce peppers, the Puerto Rican Sofrito is all the rage!

Recipe Notes for Your Sunshine in a Pan: Classic Homemade Sofrito

Alright, you've got your Sunshine in a Pan: Classic Homemade Sofrito simmering away, filling your kitchen with the most amazing smells.

But before you dive in headfirst, let’s chat about some important things. This easy Sofrito recipe is super versatile, but there are ways to make it even better.

Serving Suggestions: Making it a Feast

The beauty of sofrito is that it's not just a dish; it's a flavour foundation. Think of it as Spanish Sofrito sunshine in a jar!

Plating and Presentation Ideas

For a simple plating idea, spoon the Authentic Sofrito over grilled chicken or fish. Garnish with fresh parsley or cilantro.

Adds a vibrant pop of colour. Remember, we eat with our eyes first!

Complementary Sides or Beverages

Paella is the classic choice. The Puerto Rican Sofrito truly shines in the flavourful rice dish.
Consider serving it alongside crusty bread for dipping. Olives and a glass of crisp white wine will complete the mediterranean vibe.

Storage Tips: Keeping the Flavour Alive

Honestly, I sometimes make a double batch of this Homemade Sofrito , just so I can freeze half for later. Life's too short to chop onions every night.

Refrigeration Guidelines

Once cooled, store your sofrito recipe in an airtight container in the fridge. It'll keep for up to 5 days. Make sure you consume it before then.

Freezing Options (if applicable)

You can freeze the sofrito for up to 3 months! I like to freeze it in ice cube trays for easy, single serving portions.

Then, just pop a cube into your next stew or sauce.

Reheating Instructions

To reheat, simply microwave it for a minute or two. Alternatively, warm it up in a pan over low heat, stirring occasionally.

Variations: Making It Your Own

This Sofrito recipe is really flexible. Don't be afraid to experiment! It is your own after all.

1-2 Dietary Adaptations

Spicy Sofrito: Add a pinch of red pepper flakes. Adds a serious kick.
For a healthier version, use less oil. Substitute a portion of the oil with water or vegetable broth.

Seasonal Ingredient Swaps

In the autumn, consider adding roasted butternut squash to your Sofrito ingredients . It adds a lovely sweetness. In the summer, fresh herbs like basil and thyme enhance the fresh flavours.

Nutrition Basics: Goodness in Every Spoonful

Let's face it, we all want to know what we're putting into our bodies. Here's the lowdown on this flavour bomb.

Simplified Nutrition Information

Each ¼ cup serving has approximately 80 calories, 1g of protein, 7g of fat, 5g of carbohydrates, 1g of fibre, 2g of sugar, and varying sodium content depending on how much salt you add.

Key Health Benefits

Tomatoes are rich in lycopene, an antioxidant. The garlic and onions boast allicin, which has antibacterial properties. This How to make Sofrito recipe is not just delicious.

Sofrito uses go far beyond flavor; it's a nutritional boost too!

There you have it! You are all set to master the art of the Sofrito . Don’t be afraid to experiment.

Now, go forth and spread some Sunshine in a Pan magic in your kitchen!

Frequently Asked Questions

What exactly is sofrito, and why should I bother making it from scratch? Is it worth the effort?

Think of sofrito as the unsung hero of Latin cooking, much like the secret ingredient your grandma always used! It's a base of slowly simmered aromatics like onions, peppers, garlic, and tomatoes, creating a deeply savoury flavour foundation.

Making it from scratch gives you ultimate control over the ingredients and flavour profile, and honestly, the depth of flavour is a game changer totally worth it, especially if you’re aiming for that authentic, restaurant quality taste!

Can I adjust the ingredients in this sofrito recipe? I'm not a fan of bell peppers, or I want to use a different kind of pepper?

Absolutely! This recipe is more of a guideline than a rigid rule. Feel free to swap out the bell peppers for other types you enjoy, like poblanos or even a small amount of Scotch bonnet for a kick but be careful with the heat! You can also adjust the amount of garlic or tomatoes based on your preference.

Cooking is all about experimenting, so put your own spin on it. Just be sure to adjust cook times accordingly, as some veggies may take longer to soften than others.

How long does homemade sofrito last, and what's the best way to store it?

Homemade sofrito is like liquid gold, and you'll want to keep it fresh! It will happily keep in an airtight container in the refrigerator for up to 5 days. For longer storage, freezing is your best bet.

Portion it out into ice cube trays for easy single serving sizes, perfect for adding a flavour boost to quick weeknight meals, like adding a cube to your scrambled eggs in the morning!

Is there a difference in flavour if I use fresh vs. canned tomatoes in my sofrito? What happens if I don't have fresh tomatoes?

Fresh tomatoes, especially when they're perfectly ripe and in season, definitely bring a brighter, slightly sweeter flavour to the party. However, good quality canned diced tomatoes (drained) are a perfectly acceptable substitute.

In a pinch, crushed tomatoes or even tomato paste (diluted with a bit of water) can work too, but adjust the seasoning accordingly, as canned tomatoes can sometimes be a bit more acidic.

Can I make a big batch of sofrito and use it later?

You bet! In fact, many cooks prefer to make a large batch of sofrito and freeze it for future use. This saves time and ensures you always have a flavorful base on hand. Consider freezing the sofrito in ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy access to single serving portions.

This is great for adding a spoonful of sunshine to various dishes.

How can I tell if my sofrito is cooked properly?

The key to perfectly cooked sofrito is patience. You'll know it's ready when the vegetables are very soft, almost melting together, and the sauce has thickened considerably. The onions should be translucent and sweet, not crunchy. The whole mixture should look rich, jammy, and intensely flavorful.

It’s ready when it has a smooth texture.