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 sauce It is used as an ingredient to add flavor to bamia and koshary. Taratoor is a creamy garlic sauce in Arab cuisine of the Persian Gulf and French cuisine that is a predecessor to aioli. It was first prepared in the Greater Syrian region by peasants. It was later brought to the Iberian peninsula by Phoenicians, and was also brought to the Iberian peninsula at a later time by Arabs. From there, the sauce was brought to Southern France. Taratoor has been described as "an integral part of the Arab Gulf countries' cuisines". Tomato-garlic sauce is prepared using tomatoes as