1. Pasta with Tomato Sauce: In a large skillet, heat 2 tablespoons extra virgin olive oil with 2 tablespoons sofrito and stir until bubbling. Add one 28-ounce can lightly crushed whole peeled tomatoes. Simmer 5 minutes. Add 1 pound pasta of your choice, cooked, and ½ cup of the pasta cooking liquid. Simmer another 2 to 3 minutes until the sauce begins to cling to the pasta. Add pecorino Romano and chopped fresh basil or oregano and additional cheese. (For a Puttanesca-style sauce, add 2 tablespoons capers and 2 chopped anchovies along with the tomatoes. For an Amatriciana-style sauce, add 2 ounces chopped pancetta and ½ teaspoon chili flakes with the sofrito).
  2. White Beans with Sofrito: Heat 2 tablespoon olive oil in a skillet. Add 2 to 3 tablespoons sofrito and stir to combine. Add 2 cans drained white beans and 1 cup chicken or veggie broth. Simmer 5 minutes or until the sauce thickens slightly. Transfer to a bowl and top with chopped fresh herbs and cooked bacon or grated Parmesan if desired.
  3. Sofrito Grilled Cheese: Butter 2 slices of hearty artisanal-style bread with butter. Spread 1 tablespoon of Sofrito on the inside of 1 slice of bread and place ⅓ cup shredded cheddar or gouda cheese on the other side. Cook over medium heat in a buttered skillet until golden brown and the cheese has melted.
  4. Crispy Roasted Potatoes with Sofrito: Toss 2 pounds quartered Yukon Gold potatoes with ¼ cup olive oil, salt and pepper to taste. Roast at 425°F until crispy, about 50 minutes. Remove from the oven and toss with 2 tablespoons of sofrito and serve immediately.
  5. Lentils Braised with Sofrito and Sausage: Heat 2 tablespoons olive oil in a large saucepan over medium-high. Add ½ pound of crumbled fresh sausage (or diced kielbasa, chorizo or Andouille) and cook until no longer pink. Add 2 tablespoons sofrito and stir to combine. Add 1 cup Lentils du Puy and 2 cups water. Simmer over medium-low until the lentils are tender, about 45 minutes. Add mixed fresh herbs, chopped arugula or spinach if you like; serve with crusty bread.
  6. Sofrito Pan Sauce: After searing a steak, chicken cutlets, or pork or lamb chops, melt 1 to 2 tablespoons of Sofrito into the skillet. Whisk in an equal volume balsamic or sherry vinegar, scraping up any browned bits stuck to the pan. Bring to a simmer and then off heat slowly whisk in 1 to 3 tablespoons butter.
  7. Sofrito-Spiked Omelets: A teaspoon or two of sofrito spread across the inside of a nearly cooked omelet adds easy flavor fast. Top with your favorite cheese, greens, roasted peppers, shredded ham or herbs.

Order a jar of our premium sofrito today and try out these recipes!