Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Chill. Heat oil over a medium-high flame till shimmering in a 3-quart saucepan. Tip in garlic, onion, green pepper, red pepper, plus leek (if using), season gently with salt, and cook, mixing, till vegetables have released their liquid and are starting to brown gently on the bottom of the pan, around 10 minutes. Lower heat to medium-low and keep cooking, mixing and scraping often, till sofrito is sweet to the taste plus a deep amber brown color, around 45 minutes longer. Mix in tomato paste plus heat for 2 minutes. You should have around 2 cups. You can chill the sofrito in an airtight container for upwards to 5 days.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.03 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 64 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 103 kcal |
| Protein | 1.1 g |
| Carbohydrate | 8.4 g |
| of which sugars | 3.7 g |
| of which free sugars | 0 g |
| Fat | 7.7 g |
| of which saturates | 1.1 g |
| Fibre | 1.7 g |
| Salt | 0.02 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
