Sofrito (Latin flavoring base)

By Laura77

Sofrito is a mixture of flavorful vegetables and sometimes herbs that is lightly sautéed and used as a base for soups, stews, rice, beans and braises. The original Spanish version contains only onions, garlic, tomatoes and olive oil. Cuban and Puerto Rican versions contain chopped peppers and sometimes cilantro, culantro and ham. Make a double batch and freeze portions to have them handy as you need them.

Ingredients

• 1/4 C Olive oil
• 2 Onions, finely chopped
• 4-6 cloves Garlic, minced
• 2 Tomatoes, seeded and chopped
• Salt and pepper -- to taste
• 1/2 C Olive oil

Preparation

Step 1

Heat the 1/4 cup olive oil in a sauté pan over medium flame. Add the onions and garlic and sauté until the onions are translucent, 3-4 minutes.
Add the tomatoes and stir and heat through and cook down somewhat.
Remove from heat and stir in the remaining 1/2 cup of olive oil. Store refrigerated for up to a week or freeze in small portions for up to 3 months.

Variations
Cuba: Add 2 finely chopped bell peppers to the sautéing onions and garlic.
Puerto Rico: Use achiote oil or lard instead of olive oil if you like. Add 2 finely chopped ajís dulces or bell peppers, 3 tablespoons of chopped culantro or cilantro and 1 cup of chopped ham to the sautéing onions and garlic.
Other possible additions: oregano, cumin, cayenne, bay leaf, chopped chorizo, pitted and chopped green olives. Stir in a splash of sher