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 occasionally salt, to create a Middle Eastern garlic sauce called Toum (تُوم; meaning "garlic" in Arabic). While not exclusively served with meats, toum is commonly paired with chicken, or other meat dishes such as shawarma. Garlic is also a key component in hummus, an Arabic dip composed of chickpeas, tahini, garlic, lemon juice, and salt. Lightly smoked garlic is used in British and European cuisine. It is particularly prized for stuffing poultry and game, and in soups and stews. Emulsifying garlic with olive oil produces "aioli". Garlic, oil, and a chunky base produce "skordalia". Blending garlic, almond, oil, and soaked