Soffritto/Sofrito is a base for many Italian- and Mediterranean-inspired dishes. It is an excellent flavour-packed base for stews, risottos, soups like Minestrone, and pasta sauces. Making this recipe takes approx. 1 hour and will save you about 30 minutes at least 8 times. If this sounds like a win to you as well, here is the recipe:
Makes 30 mini muffin portions
(base for approx. 8-10 stews/sauces/soups) – use 3-4 portions per stew/sauce/soup.
Ingredients:
2 Tbsp of extra virgin olive oil
5 carrots
4 onions
7 garlic cloves (optional)
6 celery stalks
3 tomatoes (optional)
A few pinches of salt
2 Tbsp of tomato paste
Instructions:
Prepare the ingredients: peel the carrots, and dice or mince all vegetables.
In a large shallow pan, heat olive oil over medium-low heat. Add onion and garlic and sauté for a few minutes – until translucent and fragrant.
Add the remaining vegetables: carrots and celery. Mix well and place the lid on. Cook for 25-30 minutes – until all vegetables are soft.
Incorporate tomato paste and a few pinches of salt. Sauté for a few more minutes.
Take the pan off the element and let the vegetables cool down to room temperature.
Using a mini muffin tray/ice cube tray, place the vegetables in and freeze for at least 1 hour. Remove the portions from the tray and place them in a storage bag (I used compostable sandwich bags @compostic.co – gifted).
Repeat with the remaining vegetables.
Store in the freezer for up to 6 months.
Enjoy!
To make this recipe I used @kitco.kitchencollection Shallow Casserole.
I'm loving my new garlic mincer, featured in this recipe @treatandco - gifted