Prepare these flavour bases in advance to speed up weeknight cooking.
Tomato sofrito
Makes 2 cups
The most versatile of our three sofritos, it can form the base of most of your weeknight dinners. Also, you can switch up its flavour profile from Italian to Mexican and more.
Ingredients
2-3 Tbsp olive oil blend
2 onions, chopped
1 red pepper, finely diced
1 bunch celery, thinly sliced
4 cloves garlic, chopped
4 tomatoes, grated
Method
- Heat oil over medium heat.
- Sauté onions for 10-12 minutes, stirring regularly, until onion turns translucent and slightly golden (not dark brown – if this happens, turn down heat slightly).
- Add pepper and celery, and another glug of oil if needed, then sauté while stirring until softened, about 8-10 minutes.
- Stir in garlic and fry for 1 minute.
- Add tomato and cook until liquid is almost evaporated.
- Season and set aside to cool, if storing.
Change it up:
Make it Spanish: Add smoked paprika.
Make it Mexican: Add ground coriander, cumin, paprika and chilli flakes.
Make it French: Add red wine and omit the red pepper.
Use it to make:
- Vegetable or chicken parmigiana
- Meaty minestrone soup
- Shakshuka
- Vegetarian tomato pasta
- Tomato and feta pasta bake
- Beef Bolognese for various pasta dishes
Leek & mushroom sofrito
Makes 2½ cups
Leeks, a part of the garlic and shallot family, add a buttery sweetness to this base. Perfect for Italian or French pairings.
Ingredients
Glug of oil
300g white button mushrooms, quartered
1 onion, chopped
1 bunch (4 large) leeks
3 sprigs thyme
3 sprigs rosemary
2 cloves garlic, chopped
Salt and milled pepper
Method
- Heat oil over medium-high heat in a large pot or pan.
- Fry mushrooms for about 5 minutes until golden. Remove and set aside.
- Add more oil, lower heat and sauté onions for 8 minutes until onion turn translucent and slightly golden (not dark brown – if this happens turn heat down slightly).
- Add leeks and herbs then fry for another 10-12 minutes until leeks start to fall apart, softening completely.
- Stir in garlic and fry for about 1-2 minutes.
- Return mushrooms to pan, season and set aside to cool, if storing.
Change it up:
Make it spicier: Add chilli oil when adding garlic.
Make it more affordable: Omit the mushrooms and add beef stock or a teaspoon.
Use for:
- White bean and mushroom soup
- Creamy Tuscan chicken rissoni bake
- Mushroom risotto
- Creamy chicken pasta
- Chicken pie
Curry spiced sofrito
Makes about 1 cup
This fragrant sofrito pairs well with beans and legumes, chicken, beef or fish.
Ingredients
Glug of oil
2 large onions, chopped
4 sticks celery, finely sliced (optional)
5-6 cloves garlic, finely chopped or grated
1-3 chillies, chopped (or pierce and add whole for a milder heat)
2cm turmeric, grated
4cm ginger, grated
2 sprigs curry leaves
2 Tbsp mild or strong curry powder
1 tsp cumin seeds, lightly crushed
1 Tbsp ground coriander
1 cardamom pod, crushed (optional)
Pinch of cinnamon
Method
- Heat oil over medium heat.
- Sauté onions for 10-12 minutes until they turn translucent and slightly golden (not dark brown -if this happens turn heat down slightly).
- Add celery, if using, and sauté for another 5 minutes until softened.
- Stir in remaining ingredients, adding a bit of oil if starting to catch, and fry for 2-3 minutes.
- Season and set aside to cool, if storing.
Change it up:
Make it Thai: Add lemongrass to your sofrito and coconut milk to your dish.
Make it African: Swap the chilli for harissa paste and omit the curry powder.
Use for:
- Spiced butternut and sweet potato soup
- Creamy chickpea curry, tarka and roti
- Curried mince and rice
- Beef or pork curry on flatbread with yoghurt
- Curried potato bake
By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
