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
Garlic bread before baking. Alternatively, butter and garlic powder are used, or the bread is cut lengthwise into separate slices which are individually garnished. Some variants are topped with a variety of cheeses, often mozzarella, cheddar or feta. Some restaurants use clarified butter in place of olive oil. Commercially manufactured frozen garlic bread was developed in the 1970s by Cole's Quality Foods in Muskegon, Michigan. In the United States and Canada, garlic bread is often paired with pasta dishes, particularly lasagna and spaghetti. In Brazil the bread is commonly served in churrascarias as an entrée. In Peru it is very common to