Sofrito

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Cooked vegetable foundation for cooking

title: "Sofrito" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["food-ingredients", "tomato-sauces", "caribbean-cuisine", "colombian-cuisine", "cuban-cuisine", "dominican-republic-cuisine", "ecuadorian-cuisine", "filipino-cuisine", "cuisine-of-the-ionian-islands", "italian-cuisine", "latin-american-cuisine", "mexican-cuisine", "portuguese-cuisine", "puerto-rican-cuisine", "sephardi-jewish-cuisine", "spanish-cuisine"] description: "Cooked vegetable foundation for cooking" topic_path: "geography/italy" source: "https://en.wikipedia.org/wiki/Sofrito" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Cooked vegetable foundation for cooking ::

::data[format=table title="Infobox food"]

FieldValue
nameSofrito
imageSofrito.jpg
captionSofrito being prepared in Spain
regionLatin American, Spanish, Italian and Portuguese
main_ingredientGarlic, onion, peppers, and tomatoes
minor_ingredientOlive oil
::

| name = Sofrito | image = Sofrito.jpg | caption = Sofrito being prepared in Spain | alternate_name = | region = Latin American, Spanish, Italian and Portuguese | main_ingredient = Garlic, onion, peppers, and tomatoes | minor_ingredient = Olive oil

Sofrito (), sofregit (), soffritto (), sofrit (), refogado () or sueztitze () typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking.

In modern Spanish cuisine, sofrito consists of garlic, onion and peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as refogado, sufrito, or sometimes as estrugido in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most common ingredients. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes soffritto. It may also contain garlic, shallot, or leek.

The word sofrito derives from the Spanish verb sofreír, meaning 'to stir-fry'.

Mediterranean

The earliest mentioned recipe of sofrito, from around the middle of the 14th century, was made with only onion and oil.

In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, it becomes soffritto. It may also contain garlic, shallot, or leek.

In Greek cuisine, sofrito is a dish that is found almost exclusively in Corfu. It is served less commonly in other regions of Greece and is often referred to as 'Corfu sofrito' outside of Corfu. It is made with veal or beef, slowly cooked with garlic, wine, herbs, sugar and wine vinegar to produce an umami sauce with softened meat. It is usually served with rice and potatoes.

Latin America

::figure[src="https://upload.wikimedia.org/wikipedia/commons/c/cc/Sofrito_(2957019534).jpg" caption="Sofrito being prepared from bell pepper, onion, garlic, and herbs"] ::

In Venezuelan cuisine, sofrito or aliño has four main ingredients: garlic, onions, bell pepper and sweet chili (ají dulce) generally fried in corn oil. Sometimes other secondary components are added such as tomato, spring onions, parsley or coriander, depending on the dish.

The Caribbean

In Cuban cuisine, the main components of sofrito are Spanish onions, garlic, and green or red bell peppers. Ají cachucha is also often used instead of or in addition to bell peppers. It is a base for beans, stews, rices, and other dishes, including ropa vieja and picadillo. Optional ingredients include tomato sauce, dry white wine, cumin, bay leaf, and cilantro. Chorizo (a kind of spicy, cured sausage), tocino (salt pork) and ham are added for specific recipes, such as beans.

In Dominican cuisine, the standard ingredients of sofrito or sazón are chopped cubanelle pepper or bell pepper, red onion, garlic, and lippia (Jamaica oregano). Optional ingredients include cilantro, culantro, celery, tomato paste or fresh tomatoes, sour orange, vinegar, or sweet chili peppers. Dominicans also add alcaparrado (olives) for some dishes.

In Puerto Rican cuisine, the sofrito gets its characteristic flavor and green color from the addition of recao (culantro), and is sometimes interchangeably called recaíto. Family recipes vary but ingredients may include a combination of recao (culantro), aji dulce, cubanelle peppers, bell peppers, pimiento, white or yellow onion, garlic, cilantro, and Alcaparrado (pitted manzanilla olives, pimientos and capers).{{cite web |last1=Calder-Rodas |first1=Lola |title=How to Make Puerto Rican Sofrito - Recaito |url=https://cafesazonyvida.com/2021/08/25/how-to-make-puerto-rican-recaito-sofrito/ |website=Café Sazón y Vida |access-date=7 August 2025}} Sofrito is often made in large batches and blended, bottled and stored in a refrigerator or freezer. Tomato is a controversial and less common ingredient in Puerto Rican sofrito, but it may be added. The reason many Puerto Rican sofrito recipes omit tomatoes is because some traditional dishes, like Pernil, call for sofrito without any tomato. Tomato sauce can always be added at a later stage in cooking if the recipe calls for it, such as in arroz con gandules.

Asia

In Filipino cuisine, ginisá is a culinary term that refers to a base of garlic, onions, and tomatoes sautéed together with cooking oil. It is essentially similar to the Spanish sofrito.

References

References

  1. (2005). ["Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast"]({{google books). [[The Harvard Common Press]].
  2. "Lisbon Academy of Sciences, Dictionary of the Portuguese Language, Refogado".
  3. "Sofrito {{!}} Definition, Origins, Ingredients, Varieties, & Uses {{!}} Britannica".
  4. (2008). "The book of Sent Soví : medieval recipes from Catalonia". Tamesis.
  5. "Onions, Carrot and Celery".
  6. (5 July 2016). "The Secret Weapons in Italian Cooking".
  7. (2020-04-04). "All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings". [[Dotdash]].
  8. "Marinara Sauce - Soffritto Style".
  9. (15 March 2016). "Chef Jerry Corso Gets Cooking with Soffritto".
  10. Rodriguez, Hector (October 16, 2017). [http://latinfood.about.com/od/seasoningmarinade/p/What-Is-Sofrito.htm "All About Sofrito: Origins, History, and Variations"] {{Webarchive. link. (5 January 2017 . The Spruce Eats.)
  11. [http://www.dominicancooking.com/1095-sofrito-sazones-dominicanos-4-versions.html "Dominican Sofrito & Sazón – 4 Versions"]. DominicanCooking.com, January 1, 2011.
  12. "Recaito (Puerto Rican Sofrito)".
  13. "Puerto Rican Sofrito- Authentic Culantro Cooking Base".
  14. (December 2003). "Ginisa".
  15. (2012-05-02). "Giniling Guisado/Ginisa - Basic Recipe".

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food-ingredientstomato-saucescaribbean-cuisinecolombian-cuisinecuban-cuisinedominican-republic-cuisineecuadorian-cuisinefilipino-cuisinecuisine-of-the-ionian-islandsitalian-cuisinelatin-american-cuisinemexican-cuisineportuguese-cuisinepuerto-rican-cuisinesephardi-jewish-cuisinespanish-cuisine