Ready soffritto in a jar, super easy to make with vegetables and aromatics, and above all convenient because it keeps for a long time and is always ready to use for any recipe.
I can’t do without it anymore; I put it everywhere — in sauces, risottos, main courses…. I tend to be generous because I love it. But try also the mixture of fresh herbs in a jar, useful in the kitchen to flavor roasts, fish, eggs and potatoes.
The trick to this always-ready soffritto is adding salt equal to 20% of the total weight of the vegetables. This helps preserve the vegetable mix for a long time after transferring it to a jar and covering the surface with a drizzle of oil. I prefer to store it in the refrigerator and every two uses I add oil again to cover the vegetables. When you add it to your recipes keep in mind that the soffritto contains a modest amount of salt.
This amount is for a 19.4 oz (550 g) jar and once you try it you’ll make it again. I’m sure you won’t be able to do without it either!!
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: For a 19.4 oz (550 g) jar
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1 cup carrots (about 100 g (3.5 oz), chopped)
- 1 cup celery (stalks only — about 100 g (3.5 oz), chopped)
- 2/3 cup onion (about 100 g (3.5 oz), chopped)
- 1 cup parsley (fresh, packed — about 30 g (1.1 oz), chopped)
- 4 cloves garlic
- 4 tbsp fine salt (about 70 g (2.47 oz); this corresponds to ~20% of the vegetables' total weight)
- 7 tbsp sunflower oil (about 100 g (3.4 fl oz))
Preparation
1 – Wash the glass jar with boiling water and dry it well.
2 – Clean the vegetables, cut them into pieces and chop them in a blender together with the salt and the oil.
3 – You can also add other vegetables to taste, for example basil or chili pepper, according to your preferences.
4 – Chop the ready soffritto to the texture you prefer, finer or coarser.
5 – Finish with a drizzle of oil on the surface, which you will add each time you remove a portion from the jar.
