Catalan Sofregit

Photo: Barcelona Bites

Ingredients

Olive oil

3 medium onions chopped (how fine depends on your personal taste- my teacher chops them quite fine)

6 tomatoes, peeled, seeded and grated or chopped fine

1 bay leaf

salt to taste

Preparation

Heat at least 1/2" of olive oil in a dutch oven or large skillet.

Add onions and cook over very low heat, stirring occasionally. Continue cooking like this until they are beginning to turn golden brown and starting to caramelize. If they begin to stick to the bottom of the pan, add just a bit of water and stir. Andrews says that for a darker sofregit, you can cook them until they are darker brown, just don't let them burn!

Stir in tomatoes, a pinch of salt and the bay leaf. Cook over low heat until there is no more liquid and the tomatoes and onions have started to look like a big delicious mush (about 20 minutes). Remove bay leaf and add more salt to taste.

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About

sofregit (sofrito in Spanish) is one of the four basic concoctions around which Catalan cuisine is built and it is very easy to make.
www.barcelonabites.com