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

1. Heat oil over medium heat. 
2. 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).
3. Add pepper and celery, and another glug of oil if needed, then sauté while stirring until softened, about 8-10 minutes. 
4. Stir in garlic and fry for 1 minute. 
5. Add tomato and cook until liquid is almost evaporated. 
6. 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. 

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

1. Heat oil over medium-high heat in a large pot or pan. 
2. Fry mushrooms for about 5 minutes until golden. Remove and set aside. 
3. 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).
4. Add leeks and herbs then fry for another 10-12 minutes until leeks start to fall apart, softening completely.
5. Stir in garlic and fry for about 1-2 minutes. 
6. 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. 

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

1. Heat oil over medium heat. 
2. Sauté onions for 10-12 minutes until they turn translucent and slightly golden (not dark brown – if this happens turn heat down slightly). 
3. Add celery, if using, and sauté for another 5 minutes until softened. 
4. Stir in remaining ingredients, adding a bit of oil if starting to catch, and fry for 2-3 minutes. 
5. 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. 
 

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons

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