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
- Saute onion, carrot, and celery in EVOO
- Simmer on low for about 8 minutes
- Optional at this point, add red and/or green bell pepper
- Add tomato paste and garlic and cook for another 3 minutes
- Add stock, wine and mushroom liquid
- Simmer until reduced and liquid begins to disappear
- Add San Marzano whole – mashed
- 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