Where would any of us be without sofrito? This combination of onions, garlic, tomatoes (and usually peppers) sauteed in olive oil is the basis for countless Spanish dishes, infusing them with deep undercurrents of Mediterranean flavors.
In addition to the first step in many recipes, it is also a sauce and, it would seem, somewhat of a wonder-food for its high quantities of cancer-fighting antioxidants.
The word sofrito, which means “lightly fried”, nearly says it all. But given that this mixture can be modified to suit any number of different recipes, it’s best to get the basic technique down first with this short instructional video from Foods and Wines from Spain.