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