Sofrito Català
The slow-fried tomato and onion base of Catalan cooking — cooked until it darkens and concentrates into a sweet, jammy reduction that is the foundation of countless Catalan dishes.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the olive oil in a wide, heavy pan (preferably cast iron or enameled) over medium-low heat. Add the finely diced onion and salt. Cook slowly, stirring every 3 to 4 minutes, for 20 to 25 minutes. Do not rush with higher heat — the onion must caramelize gently into a sweet, golden mass. It will pass through translucent, then blond, then deep gold.
Add the minced garlic and thyme sprigs to the caramelized onion and cook for 2 minutes over medium heat, stirring frequently, until the garlic is soft and fragrant but not browned. The garlic should melt into the onion rather than stay as distinct pieces.
Add the grated tomato to the pan — it will spit and sizzle energetically. Stir to combine with the onion and increase heat to medium-high. Cook, stirring every few minutes, for 20 to 25 minutes. The tomato will pass through saucy, then thick, then deeply concentrated — it is ready when it has reduced by two-thirds, turned a deep brick-red, and no longer sticks to a spatula dragged across the base.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.