Sofrito, sofrigit, soffritto, refogado—this basic sauce pops up in Spanish, Latin American, Italian, Portuguese, and Sephardic cuisine. There are countless variations, and each cuisine has its particular stamp—onion, garlic, and tomatoes are used in Spain, for instance.
Makes about 1V4 cups Prep time: 5 minutes Cooking time: 25 minutes
1-2 tbsp good-quality olive oil 1 onion, finely chopped or thinly sliced 1-2 garlic cloves, finely chopped or pounded to a paste using a mortar and pestle
4 ripe plum tomatoes, about 10-12oz (300-360g), chopped (peeled and seeded, or not, according to taste)
1 Heat the oil in a medium frying pan. Add the onion and cook gently for 5-10 minutes, stirring from time to time with a wooden spoon, until golden brown. Add the garlic and cook for 1 minute, stirring constantly.
2 Add the tomatoes and cook over medium heat, stirring occasionally. As the tomatoes cook down, the sauce becomes syrupy and rich. Depending on the type of dish you are making, you may need to cook longer to thicken.
3 At this point, the basic sofrito is ready. You can now add a variety of herbs, spices, meat, fish, or wine, then continue with your dish. Below are some suggestions.
Works well with
Plum (pp64-73) Standard globe (pp22-35)
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