Sofrito is a technique of chopping up vegetables really finely and then cooking them in tomato paste to make a nice puree base for braising meats. This cooking method is commonly found in countries bordering the Mediterranean Sea, as well as in Latin America.
To make a sofrito, which typically consists of onions, carrots and celery you will need a food processor, a large pot, some oil or fat and tomato paste.
Roughly chop your vegetables into small pieces and then place into a food processor and pulse until you have really small pieces.
In your pot, heat some oil over medium heat. Add your sofrito mixture and stir to coat with your oil or fat. Add your tomato paste and a little bit of water, broth, beer or wine, depending on what kind of braising you plan to do. Cook for at least 15-20 minutes so that the vegetables cook down and the liquid has reduced to at least half.
Once you have achieved this stage, you can add your meat for braising or whatever other ingredients you want to cook. Good alternatives are beans, squash, cauliflower or potatoes. Add additional liquid, such as water, broth, beer or wine and let the whole pot simmer for at least an hour. Again this depends on what you are cooking. If you are cooking meat, I suggest simmering for at least 2-3 hours to get maximum tenderness.
The end result is a thick, flavorful pureed sauce. Enjoy with some rice, couscous or crusty bread.
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