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 tomatoes, ripe (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
Ajada (Galician Garlic and Paprika Sauce)
Mojo Rojo (Canary Islands Red Sauce)
Mojo Verde (Canary Islands Green Sauce)
Pil Pil (Basque Cod in Garlic-Oil Emulsion)
