Tomato Sofrito

Tomato Sofrito

Tomato Sofrito is used to make paella. this is the base tomato mixture with a unique flavour. It can be substituted with diced tomato but the paella will lack the depth this mixture will give it.

  • Preparation time: 30 minutes
  • Cooking time: 50 minutes
  • Difficulty Level: **
  • 1/4 cup (50 mls) olive oil
  • 1/4 red onion, finely chopped
  • 1/4 white onion, finely chopped
  • 1/2 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1/4 green pepper, remove seeds and cut into very fine strips
  • 1/4 carrot, cut into very fine strips
  • 1/4 white section of leak, cut into very fine strips
  • 1/2 cup (100 mls) dry white wine
  • 500 grams of very ripe tomatoes or 1.3 cans of diced tomato
  • 1 sprig of fresh rosemary
  • 1 bay leaf
  • pinch of sugar
  • salt and pepper
How to Cook

Heat up the oil in a large pan (we use a wok).

Gently saute the onions to the point of softening before they change colour.

Add the shallot and cook saute also. Then add the garlic until it becomes translucent. Add the green pepper, carrot and leak and continue to gently saute. This will take a fair bit of time.

Once the vegetables have softened and broken down and the mixture has thickened add in the white wine, degalze the pan.

When the alcohol has evaporated add in the tomato, rosemary, bay leaf.

Simmer mixture on a very low heat for 50 minutes, stirring every once in a while.

Remove the rosemary and bay leaf and force mixture through a vegetable mill then a fine sieve mesh. (as we don't have a mill we push the mix through a mesh sieve using a pestle). Season to taste adding either a small amount of sugar to counter the acidity of the tomato or salt to taste.

Allow to cool.

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