AuthorBen WatsonI’ve been making, and preserving Spanish style sofrito using the water bath method, for some time and, as mentioned, it’s a great base and speedy cook’s cheat for everything from fish soup to paella to bean stews. I wouldn’t leave, or stay at, home without it.
Heat oil over medium-high heat until shimmering. Add garlic, onion, celery, peppers, fennel, carrot and celery, season lightly with salt, and cook, stirring, until vegetables have released their liquid and are just beginning to brown lightly on the bottom of the pan (about 20 minutes).
Lower heat, add the tomatoes and continue cooking, stirring and scraping frequently, until sofrito is sweet to the taste (about another 45 minutes). Stir in tomato paste and vinegar and cook for a couple more minutes.
Spoon into sterilised jars, lid and gently tap jars to get rid of any air.
Ingredients
Directions
Heat oil over medium-high heat until shimmering. Add garlic, onion, celery, peppers, fennel, carrot and celery, season lightly with salt, and cook, stirring, until vegetables have released their liquid and are just beginning to brown lightly on the bottom of the pan (about 20 minutes).
Lower heat, add the tomatoes and continue cooking, stirring and scraping frequently, until sofrito is sweet to the taste (about another 45 minutes). Stir in tomato paste and vinegar and cook for a couple more minutes.
Spoon into sterilised jars, lid and gently tap jars to get rid of any air.