39 lines
No EOL
1.3 KiB
Markdown
39 lines
No EOL
1.3 KiB
Markdown
---
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title: "Soffritto"
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---
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## Ingredients
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- [ ] onion 2 parts (~350g)
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- [ ] carrots 1 part (~175g)
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- [ ] celery 1 part (~175g)
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- [ ] olive oil
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- [ ] tomato paste/sauce
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- [ ] salt to taste
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## Tools
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- stove top
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- pan
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- knife/food processor
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## Steps
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- add a layer of oil to pan on medium low heat
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- add all vegetables and stir infrequently till liquids have almost completely evaporated
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- add tomato paste/sauce[^1]
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- salt to taste
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### Canning
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- place fresh soffrito into canning jars
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- press soffrito into jars to remove all gaps and air pockets
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- leave around 3 to 4cm of space at the top
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- place lid on can and secure gently with ring
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- place can into pressure cooker with 5cm of hot water
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- fasten lid on pressure cooker with the valve open
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- heat on high until steam is released from the valve
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- let pressure cooker steam for 10 minutes
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- close valve and allow the pressure cooker to build pressure
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- when the gauge reads 11 PSI reduce heat to maintain pressure
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- maintain pressure for 25 minutes
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- remove from heat and allow cooker to depressurize without opening valve (~45 minutes)
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- open valve to allow remaining steam to vent for 2 minutes
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- remove lid
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- remove jars and allow to cool
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[^1]: if using sauce reduce again
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#recipe/ingredient #diet/plant_based #diet/vegetarian |