[MC-AllEthnic-Recipes] Catalan Tomato and Onion Sauce - Sofrito ; 7g Carbohydrate; 2g Dietary Fiber

 

                      

* Exported from MasterCook *

                 Catalan Tomato and Onion Sauce - Sofrito

Recipe By     : Adapted from "Tapas: A Taste of Spain in America," by Jose Andres and Richard Wolfe (Clarkson Potter, 2005).

Serving Size  : 10    Preparation Time :0:00

Categories    : Condiment                       LowCal (Less than 300 cals)

                LowerCarbs

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  10                    ripe plum tomatoes -- cut in half lengthwise

     3/4           cup  extra-virgin olive oil

  4              small  onions -- finely chopped

  1           teaspoon  sugar

  1           teaspoon  salt -- plus more to taste

                        Water -- (optional)

  1           teaspoon  Spanish smoked paprika

  2                     bay leaves -- (2 to 3)

Place a large-holed grater over a large mixing bowl. Rub the cut sides of

the tomato halves on the grater down to the skin, then discard the skin.

Strain the flesh and any juices, discarding the seeds.

Heat the oil in a medium saucepan over medium or medium-low heat. Add the

onions, sugar and salt. Cook, stirring occasionally, for 40 to 45 minutes,

until the onions are tender and lightly caramelized. (Avoid burning the

onions; if they get too dark, add a little water.)

Add the tomato flesh and any juices, smoked paprika and bay leaves; mix

well. Increase the heat to medium, if needed; cook, stirring occasionally

for 20 minutes. Taste and add salt as needed. 

Remove the bay leaves before serving or storing (let cool before storing).

MAKE AHEAD: The sauce can be frozen for up to 1 month or refrigerated for

up to 5 days.

Makes about 2 1/2 cups (10 one-quarter cup servings)

AuthorNote: Chef Jose Andres says sofrito is a basic sauce that has

launched a thousand recipes. The onions, not tomatoes, are key. They

should smell sweet when they are sauteed. 

Cuisine:

  "Spanish/Iberian"

Source:

  "Tested by Monica Bhide for The Washington Post."

S(Formatted by Chupa Babi):

  "Dec 2012"

Yield:

  "2 1/2 cups"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 175 Calories; 16g Fat (81.8%

calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 220mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1

Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 904527 0 0 0 0 0 5077 0

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