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  • Writer's pictureLara Lane


Yesterday I decided try a few tapas dishes out for our ever growing tapas menus.

All were based around a Sofrito sauce, its a basic tomato sauce that is used in the making

of lots of Spanish recipes, not usually used as on its own and is normally incorporated into dishes, although I did put it on top of the Cod below .. and wow !

You can find versions of it across the world but heres my take on a Spanish one.

Its pretty forgiving ( I ran low on oil for this one ) and I usually do it by eye but have tried to be a bit more precise here, but don't worry if your measures are slightly out or you want to add things in.


1 large onion

1 tin tomatoes ( blitz in blender )

2- 3 large cloves garlic

1/2 cup olive oil

1 tsp sugar

1 tsp salt

1/4 tsp round pepper

2 tsp heaped tomato puree


First roughly chop the onion and blitz, add to a pan and on a medium heat and cook until the moisture evaporates, should be about 5 mins stirring occasionally throughout.

Next blitz the garlic in with the oil, and when the onion has lost most of it moisture add and stir through, turn up the heat and again keep it moving so the garlic doesn't catch. You want the mixture to darken up in colour.. should take around 5 mins.

When the onion garlic has darkened down add the tomato, salt, sugar, pepper & puree and mix, then reduce the heat and simmer for about 15 - 20 mins to cook through. It will keep about 5 days in the fridge. Heres another of the tapas dishes I put together.

Griddled Argentinian red prawns on a bed of Sofrito...had a side pot of the sauce to dip... Yum !

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