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Sofrito de Tomate
Tomato Sauce


Makes about 750 ml of sauce:

 

  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 4 tbsp olive oil
  • 2 kg tomatoes, peeled, seed­ed, and chopped
  • 1 tsp salt
  • Bay leaf
  • Sprig of parsley
  • 100 ml water, white wine, or stock

 

Sauté the chopped onion and garlic in the oil until the onion is softened. Add the tomatoes and fry on a hot fire for a few minutes. Add the salt, bay, parsley, and liquid. Bring to a boil, then simmer 15-20 min­utes or until liquid is reduced. The sauce can be used as is or, for a smooth sauce, it can be sieved or pureed in a blender. It is then added to food to continue cooking. For example, use sofrito with meatballs, which have been browned in oil, sautéed liver, browned chicken, or cubes of pork. Finish cooking the food in the sofrito, adding a little additional liquid if needed.

 

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