The Sofrito Solution: A Simple Capsicum Recipe
I recently found myself in the unusual situation of having an abundance of red capsicum. Some of them were starting to soften, and I really didn’t want them to go to waste. Capsicums are not cheap, and I hate throwing good food away.
I recently found myself in the unusual situation of having an abundance of red capsicum. Some of them were starting to soften, and I really didn’t want them to go to waste. Capsicums are not cheap, and I hate throwing good food away.
When you’ve got extra vegetables on hand, one of the best parts of healthy cooking is finding creative ways to use them up. Grilling or roasting capsicums is always a good option — they’re great in a mixed vegetable salad or as part of a Sunday roast. But another, slightly more exotic idea is to make sofrito.
What is Sofrito?
Sofrito is a traditional Spanish recipe made by gently cooking out capsicum, tomato, and onion until their natural sugars are released. The result is a sweet, savoury topping that can be used in countless ways. Think of it as a Mediterranean flavour base that adds depth and richness to almost anything.
This simple sofrito recipe makes about two cups, but I always recommend doubling the batch. Once you taste it, you’ll be glad to have extra.
Sofrito Recipe
This makes 2 cups. If I am going to bother doing this, I would double the batch. (this is based on a Frank Camorra recipe)
Ingredients
- 125 ml olive oil
- 2 white onions, finely diced
- 2 garlic cloves
- 4 bay leaves
- 4 large red capsicums, seeded and diced
- 4 ripe tomatoes, seeded and diced
- Salt to taste
Method:
- Heat the olive oil in a heavy-based saucepan over low heat.
- Add onion, garlic, bay leaves, and a pinch of salt. Cook until the onion is translucent (about 10 minutes).
- Add the capsicum and cook gently for 30 minutes, stirring occasionally.
- Add tomatoes and continue cooking for about 1 ½ hours, stirring now and then to prevent sticking.
- The sofrito is ready when everything has softened into a rich, glossy mixture.
How to Use Sofrito
Sofrito keeps in the fridge for 3–4 days if covered in olive oil, and it’s incredibly versatile. Here are some of my favourite ways to enjoy it:
- Spoon over grilled chicken, fish, or tofu
- Serve on top of a frittata
- Spread on a baguette for a quick snack
- Add as a side to your breakfast eggs
- Use as a flavour base for pasta, rice, or soups
The options are endless — it’s one of those easy Mediterranean recipes that can transform everyday meals into something special.
A Final Word
Cooking at home doesn’t have to be complicated. Recipes like this show how a few fresh ingredients can become something truly delicious with a little time and patience. Sofrito is healthy, full of flavour, and a great way to make the most of capsicums.
If you’re interested in learning more time-saving cooking techniques and building confidence in the kitchen, check out our Port Macquarie Cooking Classes. Every class is designed to help you enjoy food, save time, and take home recipes you’ll use again and again.
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