Sofrito
10 servings
165 minutes
Sofrito is the soul of Spanish cuisine, the foundation of many traditional dishes that gives them rich flavor and aroma. Its history goes back centuries when chefs of the Iberian Peninsula sought ways to highlight the natural flavors of ingredients. This delicate sauce made from slowly sautéed onions, sweet tomatoes, and garlic in olive oil has a velvety texture and deep sweetness. It is used in paella, stews, and soups, transforming simple ingredients into a gastronomic masterpiece. Sofrito can be stored in a jar for seasoning dishes at any moment. Its flavor is a balance of tomato sweetness, light caramelization of onions, and spiciness of garlic that creates the base for many Spanish culinary delights.
1
First, slice the onion into very thin half-rings, then into small cubes. Grate the tomatoes (plum or just not very large - about one hundred grams each) into a puree, removing all the pulp with a spoon or knife beforehand.
- Onion: 1 kg
- Tomatoes: 6 pieces
2
Heat olive oil in a pan and sauté the onion on the lowest heat for one and a half to two hours. Then add tomatoes to the onion and simmer for another twenty to thirty minutes; after that, add finely chopped garlic cloves and simmer for another five minutes.
- Olive oil: 250 ml
- Onion: 1 kg
- Tomatoes: 6 pieces
- Garlic: 2 cloves
3
Remove from heat, transfer to a jar, and seal it.