Venezuelan Tomato Sofrito

Ingredients

• 45 mlolive oil
• 1 largeonion, finely chopped
• 2garlic cloves, minced
• 2.27 kg (about 1.13 kg diced)tomatoes
• to tastecoarse sea salt

Instructions

1. 1

   Soften the aromatics

   Heat the olive oil in a deep frying pan over medium-high heat. Add the onion and garlic and cook until translucent, about 5 minutes.

2. 2

   Cook the tomatoes

   Add the tomatoes and cook for another 5 minutes, stirring frequently.

3. 3

   Season the mixture

   Add coarse sea salt to taste.

4. 4

   Simmer the sofrito

   Turn the heat down, cover and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes.

5. 5

   Adjust consistency

   If the sofrito is too watery, continue cooking until the liquid has reduced to the consistency you want.

6. 6

   Prepare for canning

   The source method next describes transferring the sofrito to sterilised 6-ounce (about 177 ml) Mason jars, leaving about 1.3 cm of headspace. Wipe each rim completely clean, then fit the lid followed by the screw-on ring. This recipe's canning directions are not a validated food-preservation process; do not use them to make jars shelf-stable.

7. 7

   Arrange the jars

   The source method says to half-fill a canning pot with water and place the jars on its rack, with at least 2.5 cm of water covering them. Do not treat this step as sufficient for safe canning; use a tested recipe and its processing instructions if you intend to preserve jars at room temperature.

8. 8

   Heat the canning pot

   The source method says to cover the pot, bring the water to the boil over medium heat and boil the jars for 20 minutes. These directions have not been established as safe for this sofrito, so refrigerate or freeze the batch instead unless following a tested canning process.

9. 9

   Cool the jars

   The source method says to set processed jars on a kitchen towel and let them cool completely. It describes a concave lid and a popping sound as signs of a seal, but a seal does not establish that the food was safely processed.

10. 10

    Store the sofrito

    The source method suggests storing sealed jars away from light for up to 18 months. Do not store this sofrito at room temperature on that basis; refrigerate it promptly or freeze it, and follow tested guidance for any shelf-stable canning.

What is Venezuelan tomato sofrito?

Sofrito is a cooked aromatic base used in many cuisines, with ingredients and techniques varying by region. This Venezuelan-style version centres on tomatoes, onion and garlic, cooked until their flavours come together.

The simple ingredient list makes it handy for batch cooking. Use the finished mixture as a starting point for other savoury dishes rather than as a complete meal on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 2g protein, 12g carbs, 5g fat.

The tomatoes provide most of the carbohydrates, while olive oil contributes most of the fat; the onion and garlic add smaller amounts of both. Protein is modest, so serve a portion alongside beans, eggs or another protein-rich food, with vegetables or a grain for a more complete plate.

Choosing the ingredients

Tomatoes: The recipe uses 2.27 kg of tomatoes, with about half diced. Ripe tomatoes give the sofrito a fuller flavour; the long simmer helps soften them and reduce excess liquid.

Aromatics: Finely chopped onion and minced garlic cook briefly in olive oil before the tomatoes go in. Keep the heat under control so they turn translucent without browning too much.

Salt: Add coarse sea salt to taste. Start modestly, then adjust after the mixture has reduced, when its flavour is more concentrated.

Getting the texture right

The covered simmer helps the tomatoes soften, while the uncovered finish lets steam escape. Stir regularly, especially towards the end, so the mixture reduces evenly and does not catch on the base of the pan.

If it still looks watery after the stated cooking time, keep simmering and check it often. The finished sofrito should be thick enough to spoon, with no pool of watery liquid around it.

Timing and batch size

The recipe lists a total time of 150 minutes, while its stovetop instructions specify 40 minutes of cooking before any extra reduction. Actual time depends on how juicy the tomatoes are and how quickly your pan reduces them.

A wide, deep pan gives the liquid more room to evaporate, but avoid filling it so high that stirring becomes difficult. If needed, cook in batches rather than crowding a smaller pan.

Using the sofrito

Stir a spoonful into beans, rice, soups or stews as they cook. It can also form the tomato base for a quick sauce; taste the finished dish before adding more salt.

For a balanced plate, pair a dish made with the sofrito with a protein-rich food and vegetables or a source of whole grains.

Canning and safe storage

The supplied method describes boiling filled jars for 20 minutes and storing them for up to 18 months, but it does not provide a validated canning process for this recipe. Tomatoes can vary in acidity, and a lid that seals is not proof that the contents are safe for room-temperature storage.

For home storage, refrigerate the sofrito promptly or freeze it in suitable containers. For shelf-stable jars, use a tested canning recipe and follow its specified ingredients, equipment and processing instructions.

Recipe notes & tips

• Use a deep pan so you can stir the tomatoes without splashing.
• Stir frequently once the mixture begins to thicken, as it can catch on the bottom.
• Taste for salt near the end, after some of the liquid has reduced.
• Let the sofrito cool before portioning it for the fridge or freezer.
• Label frozen portions with the date so you can use older ones first.

Variations

• Add chilli: Cook a little chilli with the onion and garlic for heat.
• Use plum tomatoes: Chop them before adding, and allow extra reduction time if they are very juicy.
• Add herbs: Stir in chopped fresh herbs near the end so their flavour stays distinct.
• Make it chunkier: Dice the tomatoes evenly and stop cooking once they are soft but still textured.
• Blend it smooth: Cool the mixture first, then blend carefully until it reaches your preferred consistency.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; cook it gently with the onion and add the tomatoes promptly.
• Skipping the stirring: The thickening mixture may catch on the pan; stir frequently, especially towards the end.
• Expecting a fixed reduction time: Juicy tomatoes take longer; continue simmering until the texture suits you.
• Adding too much salt early: Reduction concentrates the seasoning; taste and adjust near the end.
• Relying on a sealed lid: A seal alone does not make this recipe safe for room-temperature storage; refrigerate or freeze it unless using a tested canning method.

How to store

Refrigerate cooled sofrito promptly in a covered container and use within 3–4 days, or freeze in portions for up to 3 months for best quality. Reheat until steaming hot, adding a splash of water if needed; do not store jars at room temperature using the unvalidated canning directions supplied here.

Frequently asked questions