Thursday, 8 January 2015


Sofrito is one of the most useful things to have in your fridge. Easily made, it keeps for 3 to 4 weeks.
I find a tablespoonful forms the base of so many sauces, a bit like adding the bulk that stock leaves out.

For this recipe you will need;
300g of celery
300g of leek
400g of carrots
1 whole head of garlic, peeled
200ml of good olive oil
2 teaspoons of sea salt

Blitz the vegetables in a food processor until they are reduced to a fine mush, cook in a large pan on the lowest heat possible with the oil and salt and continue cooking, stirring from time to time, for at least an hour. At first liquid will be released from the vegetables and the bulk of the cooking will involve the gentle cooking off of this liquid, at the point where the oil begins to be visible once more at the bottom of the pan the sofrito should be cooked. Pour into a sterile jar and once cool place in the fridge.

Add a tablespoonful of this mix whenever you require a savoury boost to a soup or sauce.


  1. I'm sure you could freeze it in small containers too, Tobi, I keep a supply of 'veg hash' in my freezer - blitzed onions, any veg I have a glut of, all waiting for the pan.This would save so much time and crying!

  2. Thanks Lynne, that's just what I was going to ask! cheers jj

  3. What a great idea - especially useful for a singleton.