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Tomato and onion sofrito
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Tomato and onion sofrito recipe

  1. Heat olive oil from Spain in a deep sauce or sauté pan over a medium-high flame. Add the onions and reduce the heat to low.
  2. Braise the onion slowly covered, stirring often, especially at the end. The onions will turn translucent, then golden. This should take about 30 minutes.
  3. When the onions are done, add in the tomatoes. Gently simmer, uncovered, for 60 and 75 minutes, gradually adding in the conserved juice as the liquid evaporates out.

Tomato and onion sofrito recipe

Source: Daniel Olivella on behalf of Olive Oils from Spain, as presented at the 2021 Worlds of Flavor® International Conference & Festival.

Published with permission of the author. All rights reserved.

 

60 min
Easy
(Ninguna valoración todavía)

Ingredients

  • Spanish extra-virgin olive oil 1/3 cup
  • Onion, medium, small diced 1 ea.
  • Tomatoes, canned, peeled whole 1 ea.
  • strained (juice reserved), roughly
  • chopped, 5 to 6 tomatoes total per
  • 32 oz can
  • Salt ¼ tsp.
Nº de raciones: 2

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