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
Tomato sauce The Italian-American community of New Orleans, however, is largely Sicilian in origin and takes great pride in its Creole-Italian cuisine largely based on what is known locally as "red gravy" (tomato sauce). American supermarkets commonly carry a variety of prepared tomato sauces described as "spaghetti sauce" or "pasta sauce." Common variations include meat sauce, marinara sauce, and sauces with mushrooms or sweet red peppers. A spicy tomato sauce known as "sauce piquante" is common in Louisiana Cajun cuisine, that can contain any seafood, poultry, or meats such as wild game. It is typically served over white rice. In Louisiana Creole