Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Pomodorino di Manduria of San Pietro in Bevagna and Campomarino, the tomatoes are cultivated without the need for irrigation, while in the inland called ""Terre rosse", two-three irrigation operations are needed in June. Tomatoes are eaten fresh during summer with friselle or in salads with the barattiere di Manduria. Another use is for the production of the homemade tomato sauce or for making the dried tomatoes in oil. The main typical recipe is the "Jatedda", a salad with fresh tomatoes, garlic, "Terra d'Otranto" extra-virgin olive oil, salt, capers and oregano; usually it is served with slices of homemade dry bread. The Italian Ministry