Sofritos are dishes composed of vegetables and aromatics than are slow-cooked in oil, or sofreir. Sofritos can be served like a side sauce or make the base for a Creole dish with vegetables, seafood, or meat.
- 8 very ripe Roma tomatoes
- ½ cup olive oil or lard or duck fat
- 3 onions, chopped
- 4 cloves garlic, chopped
- 1 Tbsp ginger, chopped
- 1 habanero or other chile, chopped
- 1 tsp salt
- Pepper to taste
- 1 lime
- 6 scallions, chopped
- Parsley or cilantro
Blanch tomatoes in boiling water for 1 minute. Cool in cold water and peel. Cut in half and squeeze out seeds. Chop tomato flesh into small pieces.
Pour olive oil and onion into a pot. Put heat on low and sofreír for 20 minutes without coloring onions. Incorporate garlic, ginger, and chile; continue cooking for 12 minutes.
Add the tomatoes. Salt and pepper to taste and cook until they begin to render water. Increase heat to medium and cook gently, stirring on occasion.
When the oil comes back out of the tomatoes, and they begin to dry up and change color (between 30 minutes and 1 hour), reduce heat to medium-low, add shallots, and cool 10 minutes more.
Incorporate lime juice, add a splash of olive oil and garnish with chopped parsley.
A variation of the Cooked Salad from The Spice Trekkers Cook at Home