Tomato and onion sofrito recipe
- 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.
- Braise the onion slowly covered, stirring often, especially at the end. The onions will turn translucent, then golden. This should take about 30 minutes.
- 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.
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.