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Curry Tomato Sofrito

Curry Tomato Sofrito is a traditional Philippino recipe for a curried tomato sauce that can be served as a condiment or as a base sauce for dishes such as pesto and pasta. The full recipe is presented here and I hope you enjoy this classic Philippino version of: Curry Tomato Sofrito.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Makes:

750ml (3 cups)

Rating:

Tags : CurrySauce RecipesSpice RecipesPhilippines Recipes

Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. Spaniards brought sofrito to the Philippines, where it evolved independently. This is an excellent contiment to accompany a range of dishes, particularly fish dishes and curries. It can also be stirred into stews and curries as a flavour base. Combined with ground nuts, basil and/or mint this can quickly be turned into a pesto to toss with pasta.

For the best flavour buy your cherry tomatoes on the vine and add the vines to the sauce as it cooks. The recipe calls for yellow curry powder or paste. For this you can take 2 tsp of your favourite curry powder or paste and blend in 1 tsp ground turmeric.

Ingredients:

575g (2 pints) cherry tomatoes on the vine, stems removed
2 garlic cloves, minced
1 large spring onion (scallion), finely chopped
¼ tsp fresh ginger, minced
1 tbsp soy sauce
1 tbsp yellow curry powder (or curry paste)
125ml (½ cup) olive oil
¼ tsp freshly-ground black pepper

Method:

Place all the ingredients in a baking dish and sit the tomato vines on top. Cover with foil, transfer to an oven pre-heated to 160C (325F) and bake for 60 minutes, or until the tomatoes have completely deflated and released all their juices.

Remove from the oven and allow to cool to room temperature then discard the tomato vines. Pack all the contents of the dish (including juices) into an air-tight container.

This will keep in the refrigerator for a week and can be frozen for up to three months.