Samfaina (Catalan Vegetable Sauce)
Prep 55 min Total 1 hr 5 min
Samfaina (Catalan Vegetable Sauce) - kvalifood.com
A Catalan stewed vegetable sauce – tomato, eggplant, peppers, and onion cooked in olive oil until soft but still in identifiable pieces. Not a puree, not a ratatouille. The grated tomato technique gives a smooth sauce base while keeping the other vegetables chunky.
Makes 4 servings
Ingredients
- 5 medium tomatoes (not Roma)
- 1 medium eggplant, cut into 1.5 cm cubes
- 1 small green bell pepper, cut into 1.5 cm pieces
- 1 small red bell pepper, cut into 1.5 cm pieces
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 small zucchini, cut into 1.5 cm cubes
- 4 tbsp extra virgin olive oil
- 1 sprig fresh thyme
- salt
- black pepper, ground
Directions
Grate the tomatoes on the coarse side of a box grater (cut in half crosswise, grate cut-side against grater, discard skins). Set the pulp aside.
Heat olive oil in a deep skillet over medium heat. Add garlic and stir briefly, then add onion with a pinch of salt. Cook for about 10 minutes until soft and translucent.
Add peppers, eggplant, zucchini, and thyme. Season with salt. Cook over medium heat for about 20 minutes, stirring every few minutes, until vegetables are tender but still hold their shape.
Pour in the grated tomato pulp. Add another pinch of salt. Cook over medium heat for 15-20 minutes until most of the liquid has evaporated and the sauce clings to the vegetables without being watery.
Remove the thyme sprig. Season with salt and pepper. Let rest 10 minutes before serving.
Notes
The defining feature of samfaina is chunky, recognizable vegetables in a relatively dry sauce. Do not overcook into a puree.
Wine (up to 175 ml dry white) can be added with the tomatoes. Not essential but adds depth.
Tastes better the next day. Freezes well. Traditionally accompanies salt cod, but works with grilled chicken, pork, fried eggs, or rice.
See Also
Mojo Verde (Canary Islands Green Sauce)
Salsa Brava (Madrid-Style Spicy Tomato Sauce)
Ajada (Galician Garlic and Paprika Sauce)
Mojo Rojo (Canary Islands Red Sauce)
