Sofrito
Adapted recipe by Scott Pampuch at Corner Table Restaurant
Makes 2 cups
2 medium carrots
1 medium onion
1 medium parsnip
1 1/2 c. olive oil
1 Tbsp. Muir Glen Fire Roasted organic tomatoes, slow simmered to a chunky paste consistency
2 cloves garlic, minced
Prep Day: Peel and grate the onions, carrots, and parsnips. In a large saucepan, heat oil over medium heat. Stir in grated vegetables, tomatoes, and garlic, and simmer gently for 45-60 minutes. When the olive oil appears to be clear again and the vegetables are very tender the sofrito is done.
Remove from heat and strain vegetables from oil. Stir tomatoes into vegetables. Reserve some oil for garnish if needed. Place in container to be refrigerator.
Serve Day: Use a teaspoon or two of sofrito when making pasta dishes, as a base for a simple pan sauce with a steak or chop, in soup, or as a topping for bruschetta. Store covered in the refrigerator for up to a week.
Northerly Nosh 