Sofrito

Sofrito is a base for anything that uses tomatoes or tomato sauce. It just adds an extra dimension to your recipe.  It’s GREAT in any kind of marinara.

INGREDIENTS

  • Grandpa’s Thunder Powder – to taste
    MIRPOIX/TRINITY and FLAVOR VEGGIES
  • 1 onion (chopped fine)
  • 1 large Carrot
  • 1 stalk Celery
  • 3-4 garlic cloves (minced)
  • Optional red and green bell pepper
  • Cremini mushrooms – caramelized first – 15 minutes
  • Dry shitake – soak in boiling water, then strain – reserve liquid – destem
  • 1/2 C veggie or chicken stock
  • 1/2 C shitake strain (or 1/2 C more stock)
    ACID BASE
  • 1/2 C nice dark red wine
  • 1 TBL tomato paste
  • 2 TBL crushed tomatoes
    SACHET
  • Rosemary, sage, oregano

STEP BY STEP

  1. Saute onion, carrot, and celery in EVOO
  2. Simmer on low for about 8 minutes
  3. Optional at this point, add red and/or green bell pepper
  4. Add tomato paste and garlic and cook for another 3 minutes
  5. Add stock, wine and mushroom liquid
  6. Simmer until reduced and liquid begins to disappear
  7. Add San Marzano whole – mashed
  8. Use as you would Mirpoix or Trinity as part of another recipe

EXTRA INFO

  • Sofrito freezes very well
  • If you freeze it in an ice cube tray, you can break out the cubes and use them to flavor your spaghetti sauce bit by bit.
  • Optional to add above where you add the garlic
    • Red bell peppers
    • Green peppers
    • Cilantro
    • Ajicitodulces

 

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