Save Weeknight Meals With This Flavor-Boosting Sofrito

1. Pasta with Tomato Sauce: In a large skillet, heat 2 tablespoons extra virgin olive oil with 2 tablespoons sofrito and stir until bubbling. Add one 28-ounce can lightly crushed whole peeled tomatoes. Simmer 5 minutes. Add 1 pound pasta of your choice, cooked, and ½ cup of the pasta cooking liquid. Simmer another 2 to 3 minutes until the sauce begins to cling to the pasta. Add pecorino Romano and chopped fresh basil or oregano and additional cheese. (For a Puttanesca-style sauce, add 2 tablespoons capers and 2 chopped anchovies along with the tomatoes. For an Amatriciana-style sauce, add 2 ounces chopped pancetta and ½ teaspoon chili flakes with the sofrito).
2. White Beans with Sofrito: Heat 2 tablespoon olive oil in a skillet. Add 2 to 3 tablespoons sofrito and stir to combine. Add 2 cans drained white beans and 1 cup chicken or veggie broth. Simmer 5 minutes or until the sauce thickens slightly. Transfer to a bowl and top with chopped fresh herbs and cooked bacon or grated Parmesan if desired.
3. Sofrito Grilled Cheese: Butter 2 slices of hearty artisanal-style bread with butter. Spread 1 tablespoon of Sofrito on the inside of 1 slice of bread and place ⅓ cup shredded cheddar or gouda cheese on the other side. Cook over medium heat in a buttered skillet until golden brown and the cheese has melted.
4. Crispy Roasted Potatoes with Sofrito: Toss 2 pounds quartered Yukon Gold potatoes with ¼ cup olive oil, salt and pepper to taste. Roast at 425°F until crispy, about 50 minutes. Remove from the oven and toss with 2 tablespoons of sofrito and serve immediately.
5. Lentils Braised with Sofrito and Sausage: Heat 2 tablespoons olive oil in a large saucepan over medium-high. Add ½ pound of crumbled fresh sausage (or diced kielbasa, chorizo or Andouille) and cook until no longer pink. Add 2 tablespoons sofrito and stir to combine. Add 1 cup Lentils du Puy and 2 cups water. Simmer over medium-low until the lentils are tender, about 45 minutes. Add mixed fresh herbs, chopped arugula or spinach if you like; serve with crusty bread.
6. Sofrito Pan Sauce: After searing a steak, chicken cutlets, or pork or lamb chops, melt 1 to 2 tablespoons of Sofrito into the skillet. Whisk in an equal volume balsamic or sherry vinegar, scraping up any browned bits stuck to the pan. Bring to a simmer and then off heat slowly whisk in 1 to 3 tablespoons butter.
7. Sofrito-Spiked Omelets: A teaspoon or two of sofrito spread across the inside of a nearly cooked omelet adds easy flavor fast. Top with your favorite cheese, greens, roasted peppers, shredded ham or herbs.
   

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Matthew Card

Matthew Card is Milk Street’s Creative Director for Recipes and Products, resident coffee geek, knife collector and equipment junkie. He has 25-plus years of professional cooking, recipe development, food writing and teaching under his belt. When he’s not in the Milk Street kitchen or on the road hunting for new recipes and ideas, Matthew lives with his family in Canberra, Australia, where he does his best to dodge kangaroos on his mountain bike and is learning to love Vegemite.