I had this post almost typed up and for some reason WordPress thought it would be funny not to save it. Quite frankly, and being honest with myself, that isn’t such a bad thing – it was a little dry. Lets see if it, like everything else, is better the second time around..
Sofrito is a very slow cooked mixture of finely chopped tomatoes, onions and garlic. This all gets slowly cooked in olive oil until reduced, caramelized and very flavorful. Bell peppers are often added in to the mix as well – but a classic sofrito is just those aromatics mentioned above.
The last time I did a sofrito was about this time a year ago and it took for bloody ever. The whole deal took about 5 hours – course most of that was cooking and drinking time, which is never all that bad – but it took a while. Typically sofrito is used as a rich flavoring component, and not something featured on its own. Last year I used it in a halibut and bean recipe, which was one of my more favorite things I have ever cooked. Honestly, that is most likely because of the sofrito, and after cooking it for so long I was sure as heck gonna enjoy it.
So once again fate happened, and I ended up with a bunch of tomatoes and bell peppers, wondering what to do with them. I thought of sofrito again – the first time in a while. Then I hit myself in the head with a pan, just for thinking of a building block that takes ages to make given my hectic schedule. Now, I never like to let a pan get the better of me, so I started thinking of sofrito again – this time out in the garden, away from anything I could bludgeon myself with.