Sofrito

Not to be confused with soffritto or sofritas.
For the Sephardic Jewish stew, see Sofrito (stew).

Sofrito
Sofrito being prepared in Spain
Region or stateLatin American, Spanish, Italian and Portuguese
Main ingredientsGarlic, onion, peppers, and tomatoes
Ingredients generally usedOlive oil
  • Cookbook: Sofrito
  •   Media: Sofrito

Sofrito (Spanish: [soˈfɾito]), sofregit (Catalan: [sufɾəˈʒit]), soffritto (Italian: [sofˈfritto]), sofrit (French: [sofʁi]), refogado (Portuguese: [ʁɨfuˈɣaðu]) or sueztitze (Basque: [s̺ues̻ˈtits̻e]) 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.

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

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