Food & Cooking Recipes Ingredients Vegetables Blonde Soffrito Base Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 4 cups This recipe has been adapted from "Craft of Cooking" by Tom Colicchio. Ingredients 4 cups minced red onion 2 cups minced celery 2 cups minced fennel 1 ¾ cups extra-virgin olive oil Directions In a large straight-sided skillet, combine red onion, celery, and fennel. Add oil, and cook over medium heat, stirring occasionally, until the vegetables are the color of straw, about 45 minutes. Use immediately, or cool to room temperature and refrigerate for up to 1 week or freeze for up to 6 months. Rate it Print