Sofrito

This flavor base, made by cooking down onions, tomatoes, and garlic (in Catalonia the garlic is often omitted) until very soft and fragrant, can be made in a large batch and kept in the refrigerator under a thin layer of olive oil, then used as recipes call for it. Sofrito, or sofregit (as it is called in Catalonia), is an important base for Spanish and Catalan cooking. Adapted from a recipe by Daniel Olivella. From Spain and The World Table, The Culinary Institute of America. MAKES 1 CUP

2 tablespoons extra virgin olive oil
2½ cups minced onions
1 large red bell pepper, cored, seeded, and minced
2 medium ripe plum tomatoes, peeled, seeded, and
chopped

1. Heat the oil over medium-high heat in a large skillet, and add the onions and pepper. Reduce the heat to medium low and cook, stirring frequently, for 40 to 45 minutes, or until the onions are golden brown and almost caramelized. If necessary, add small amounts of water toward the end of the cooking to keep the mixture from burning.

2. Add the tomatoes and continue to cook over low heat until the juices have evaporated, 10 to 15 minutes. Remove from the heat and serve immediately, or allow to cool, then cover, and store in the refrigerator for up to 1 week.

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