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El Consell: In Spanish, sofreír (sofregir in Catalan) means to cook slowly, and slowly cooking onions is the most important step to a deeply flavored sofregit. Take your time. You could use fresh tomatoes here, but the truth is I’ve had the best results with a can of smooth tomato sauce (not Italian pasta sauce). Look for tomato sauce (or pureed and strained tomatoes) near the other canned tomato products in your market. In a pinch, you could substitute good-quality store-bought Spanish sofrito from a market such as La Tienda.