Soffritto

By bunny_2

Soffritto is an onion-based "building block" most commonly found in Italian, Spanish, and Catalonian cooking in various versions, that adds depth and richness to many dishes and sauces. In this rendition, the onion is cooked very slowly in olive oil until it's completely caramelized-the color of golden raisins. A tomato puree is added and caramelized in the oil as well, resulting in a rich, sweet, almost jammy mixture. This recipe can easily be increased to make a larger batch, and it will keep for a few weeks in the refrigerator.

Ingredients

• 3 cups diced (1/4 inch) Spanish onions (about 1 pound)
• 1 cup extra virgin olive oil
• Kosher salt
• 1 pound (about 6) plum tomatoes
• 1/2 teaspoon minced garlic

Details

Servings 1

Preparation

Step 1

Combine the onions, oil, and pinch of salt in an 8-to-9 inch-wide saucepan and place over medium heat. As soon as the oil starts to simmer, reduce the heat to low and set the saucepan on a diffuser to maintain and even low heat. The onions should stew slowly but will eventually caramelize. Adjust the heat as necessary so that the oil continues to bubble gently. As onions release their liquid, the oil will become cloudy, but once the moisture has evaporated, the oil will clear. Cook for about 2 1/2 hours, or until the onions are a rich golden brown (a shade darker than a golden raisin) and the oil is perfectly clear. Check the pan often; if any of the onions have caramelized against the side of the pan, scrape them back into the oil.

Meanwhile, cut the tomatoes lengthwise in half. Gently squeeze out the seeds and discard. Puree the tomatoes by grating them skin side out on the large holes of a box grater: The pulp will go through the grater and the skin will remain in your hand. Discard the skins. (You should have about 1 cup of tomato puree.)

Add the tomatoes to the caramelized onions and cook for 2 to 2 1/2 hours or longer, or until the onions and tomatoes begin to fry in the oil. The mixture will sizzle and small bubbles will cover the entire surface. Gently stir the mixture: The tomatoes and onions will separate from the clear oil. Turn off the heat and add another pinch of salt and the garlic. Let the mixture cool in the heat and add another pinch of salt and the garlic. Let the mixture cool in the pan. (The soffritto will keep covered in the refrigerator for up to a week. Drain it before using. The oil can be used to start another soffritto.)