Sofrito - cooking recipe

Ingredients

5 ripe plum tomatoes
3/4 cup Spanish olive oil
2 small Spanish onions, peeled and finely chopped (about 2 cups)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pimenton (Spanish sweet paprika)
1 bay leaf

Preparation

Cut the tomatoes in half. Place a grater over a large mixing bowl. Rub the open face of the tomatoes over the grater until all the flesh is grated. Discard the skin.

Heat the oil in a medium saucepan over a medium-low flame. Add the onions, the sugar, and the salt. Cook, stirring occasionally with a wooden spoon, until the onions become soft and tender and turn a light brown color, about 45 minutes. You want the onions to caramelize. If they get too dark, add 1/2 tablespoon of water to keep them from burning while they cook.

Add the reserved tomato puree, the pimenton, and the bay leaf. Cook for another 20 minutes over medium heat. You'll know your sofrito is ready when the tomato has broken down and deepened in color, and the oil has separated from the sauce.