For a classic Spanish dish, try bacalao, rabbit, or crayfish in sofrito sauce. Spoon it on sunny side up or hard boiled eggs, or mix it with your eggs before beating them to make scrambled eggs. Fill omelets with sofrito and the cheese of your choice. Mix it with canned black or pinto beans to make a delicious 5-minute bean dish.
But green sofrito is always a treat. Here's what you need: Place in a blender 2 big plum tomatoes, 1 seeded cubanelle pepper, 1 1/2 cups of cilantro (stems removed), 1 big green bell pepper, 2 tablespoons of olive oil, 5 cloves of garlic, and 1 large yellow onion. Process until you have a thick paste.
Lower heat to medium-low and continue cooking, stirring and scraping frequently, until sofrito is sweet to the taste and a deep golden brown color, about 45 minutes longer. Stir in tomato paste and cook for 2 minutes. You should have about 2 cups.
Reducing the heat once browning is underway produces the most melting, sweet results. Sofrito is an aromatic vegetable base used in many Spanish dishes to enhance their flavor. The main ingredients are onions, garlic, bell peppers, and tomato, all cooked down until sweet and caramelized.