recipes vegan vegetarian

I make this sofrito in large batches (usually double this recipe) and then can it so I always have it on hand. It’s a great base for paella, but it also tastes great on toasted French bread or with corn chips as a salsa.

Prep: 15 minutes

Cook: 1 hour


  • Olive oil
  • 1 red onion
  • 5 cloves garlic 
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 28 oz can of tomatoes, drained and chopped Tip: use San Marzano tomatoes if you can find them
  • 1 4 oz can diced green chilis (mild, not drained) 
  • 1/2 cup red wine Tip: I like using Rioja
  • 1 bay leaf
  • kosher salt
  • fresh ground pepper
  • dash of smoked paprika
  • pinch of saffron
  • 2 shakes of Tobasco sauce, or your favorite hot sauce


  • Large sauce pan, or sauce pot if you double the recipe like I do 
  • Lid
  • (Optional) food processor or hand blender


  1. Heat the olive oil in a sauce pan over medium heat
  2. Sweat the onions and garlic (medium-low heat, 5-10 minutes or until translucent), don't forget to season with salt
  3. Add bell peppers and cook until soft
  4. Add tomatoes and green chilis
  5. Season to taste with salt and pepper
  6. Add smoked paprika, saffron, and Tobasco
  7. Add the win
  8. Bring to a boil, add bay leaf, and then simmer, covered for 40 minutes
  9. Remove bay leaf
  10. (Optional step) Blend in food processor or with a hand blender to the desired consistency