Sofrito

Sofrito

I recently got a new refrigerator and nearly doubled my freezer space overnight.  My old tiny freezer was always chaotic, with things crammed in so that something would always fall out when I opened the door.  Now I have three storage drawers which make feel ultra organised and virtuous and I don’t have to hold back making stock or roasted tomato sauce because there’s no room in the freezer. Even when I had a small freezer I would always make a double batch of this sofrito to freeze in portions for later use. This sofrito’s a time intensive project it needs to cook for two hours until it’s a thick, jammy flavor bomb but it gives a wonderful depth of flavor when used as a base for paellas and stews. Use it instead of the tomato sauce in this Spanish chickpeas and spinach and you’ll understand it’s so wonderful and a must have freezer staple even when space is at a premium.

Sofrito (Makes 3 cups)

Adapted from Frank Camorra MoVido

  • 125mls extra virgin olive oil
  • 2 brown onions, finely diced
  • 2 garlic cloves, finely chopped
  • 3 bay leaves
  • Sea salt
  • 4 large red capsicums, deseeded and finely diced
  • 250 grams peeled tomatoes ( drained weight of one can)
  1. Heat the olive in a large pan over medium heat ( I use a large stir fry pan) Add onions, garlic bay leaves and a couple pinches of sea salt.
  2. Saute until onions are softened (About ten minutes) Add capsicum and saute for another 20 minutes, stirring every now and then.
  3. Reduce heat and add tomatoes. Cook, stirring occasionally for about 1.5 to 2 hours until the sofrito is thick and jammy.
  4. Check seasoning and add salt if necessary.
  5. This sofrito will keep up to a week in the refrigerator but can be frozen in small airtight containers.

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