Sofrito (Spanish Tomato and Onion Base)
Prep 50 min Total 50 min
Sofrito (Spanish Tomato and Onion Base) - kvalifood.com
The foundation of Spanish cooking – onion, tomato, and olive oil cooked low and slow until concentrated and jam-like. Tomatoes are grated on a box grater (the standard Spanish technique), and everything cooks down for 40-50 minutes. Used as a base for paella, rice dishes, lentil stews, and braised meats.
Makes ca. 500 ml
Ingredients
- 600 g ripe tomatoes (or plum tomatoes)
- 150 g onion, finely diced
- 80 ml extra virgin olive oil
- 3 garlic cloves, minced
- 1 tsp sweet pimenton (or paprika), optional
- 1/2 tsp salt, to taste
- 1 bay leaf (optional)
Directions
Cut the tomatoes in half crosswise. Grate the cut sides on the large holes of a box grater over a bowl. Discard the skins. Set the pulp aside.
Heat olive oil in a wide, heavy pan over medium-low heat. Add diced onion with a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until very soft and lightly golden.
Add garlic and cook for 1 minute. Add pimenton (if using) and stir for 15-20 seconds.
Add grated tomato pulp and bay leaf (if using). Increase heat to medium. Cook uncovered for 15-20 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency and the oil begins to separate.
Season with salt. Remove bay leaf.
Notes
Ripe, in-season tomatoes make the biggest difference. Out of season, use canned crushed tomatoes.
Stores refrigerated up to 2 weeks. Freezes well – use ice cube trays for portioning.
Total active time is 40-50 minutes, mostly passive with occasional stirring.
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)
