1, 2, 3, Sofrito!

One of my 2012 resolutions was to post some of the recipes that I have cooked in the past but for multiple reasons I didn't post on time.

Like this sofrito. I made it last summer, in the peak of my tomato frenzy, and only because I was cooking and canning like crazy I forgot to tell you.
This is a pretty simple, yet flavorful and, most important, useful recipe. It’s a sauce by itself, a main ingredient for earthy breakfasts, to cook soups, eggs and ragus (with meat or without it).
If you freeze it or caned, like I did, you will save hours and hours of chopping and cooking on a daily basis and still have the flavor and color of this delicious sofrito to jazz up whatever you want! Here is my recipe.
Sofrito | Ingredients for 9 6-ounces jars
3 Tbs. of olive oil
1 big yellow onion finely chopped
2 garlic cloves minced
5 pounds (around 2.5 kilos) of finely diced tomatoes

In a deep sauce pan on medium heat, sauté the onions and garlic until soft, 5 minutes. Add the tomatoes and cook, stirring, until boil, 5 minutes. Reduce the heat, cover and simmer for 20 minutes. Uncover and simmer for 10 more minutes. If the sofrito has too much liquid, you may need to simmer until it reduces to the desired consistency.

Canning
.Pour the sofrito in sterilized warm 6-ounce jars. Make sure to leave ½ -inch headspace and that there is no jelly in the headspace (food particles may interfere with sealing).

.Cap the jars for processing by fitting a screw band snugly over the jar rim and lid.

.Fill a water bath canner halfway with water. Place the jars in the rack. Make sure the water covers the jars at least by 1 inch.

.Cover the canner and bring the water to boil. Once the water starts boiling, process for 20-25 minutes.

.Place the processed jars on kitchen towels. Let them rest until they cool down. The lids will pop and become concave, indicating the jars are sealed. If the lid doesn’t pop and doesn’t look concave, reprocess the jar with a new lid or refrigerate and eat in the next few days.

Canned sofrito should be kept in a dark place up to one year.

To print the recipe click here.

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