Spicy Tomato & Roasted Red Pepper Sofrito

£1.95

A Spanish-inspired spicy sauce with tomatoes, roasted red peppers & spicy paprika.

  • Suitable for vegetarians
  • No added sugar
  • Gluten free
  • No artificial colours, additives or preservatives
  • Made by hand in small batches
  • Serves 2 as a main course or 4 as tapas

Ingredients:

Plum Tomatoes (42.3%), Onions, Carrots, Roasted Red Peppers, Water, Tomato Puree, White Wine Vinegar, Olive Oil, Garlic, Sea Salt, Smoked Paprika, Ground Black Pepper, Spicy Paprika, Cayenne Pepper, Dried Oregano and Dried Coriander.

Jar size: 350g
Storage: once open refrigerate and consume within 3 days.

Nutrition


Typical values per 100g
Energy 160KJ
Energy 39kcal
Fat 1.3g
Saturates 0g
Carbohydrates 4.8g
Sugars 3.2g
Protein 1.2g
Salt 0.58g

“Sofrito is used in Spain as a base sauce for a variety of dishes. You can use Sofrito in the same way as you would a Pasta sauce. Below are some of my favourites.”

Spicy Spanish Meatball: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Spicy Sofrito
250g lean minced beef
100g natural breadcrumbs
1 free range egg
100g grated mature cheddar cheese (optional)
1 tsp dried mixed herbs
plain flour for dusting
good grind of black pepper
sprinkle of salt (optional)

  • Mix everything apart from the sauce in a large mixing bowl (with your hands) until all the ingredients are well blended
  • Take a pinch of the mix (approx. 14g) and roll into small balls. Set aside on a flat plate and sprinkle the flour over the meatballs
  • Pour the sauce into a large shallow saucepan. Slowly bring to the boil. You can add a small amount of beef stock (optional)
  • Drop the meatballs into the sauce one by one. Do not stir, but shake the pan to ensure that they don’t stick
  • Cover the pan and simmer for approx. 20 minutes
  • Serve on a bed of spaghetti or rice with warm crusty bread

Spicy Chicken & Bean Casserole: Serves 2 as a main course

1 x 350g Leon’s Spicy Sofrito
4 chicken thighs or 2 breast fillets
1 x 400g tin butter beans
1 x 400g tin kidney beans
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Heat the oil in a shallow frying pan. Add the chicken, sprinkle over the salt and sear until golden brown
  • Place the chicken in an ovenproof dish
  • Add the butter beans and kidney beans
  • Add a good grind of black pepper
  • Pour over the sauce and cook in a pre-heated oven for 25 minutes
  • Serve with sauté potatoes, rice or just vegetables

Spicy Chorizo: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Spicy Sofrito
4 cooking chorizo
1 tsp olive oil

  • Peel and crumble the chorizo
  • Add the olive oil to a shallow frying pan and fry the chorizo until slightly crispy
  • Pour the sauce over the chorizo, bring to the boil and simmer for 5 minutes
  • Serve on a bed of rice or spaghetti or just on its own with crusty bread

Pour over Pasta: Serves 2 as a main course

1 x 350g Leon’s Spicy Sofrito
250g dried or fresh spaghetti
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper
parmesan cheese

  • Bring a saucepan of slightly salted water to the boil and add the olive oil (this will prevent sticking). Add the spaghetti
  • Pour the sauce into a saucepan and slowly bring to the boil
  • Drain the cooked spaghetti
  • Sprinkle the warmed plate with a little olive oil and add the spaghetti
  • Pour over the sauce and grate over the parmesan cheese
  • Serve with warm crusty bread