Servings /number of people: 6
Preparation Time: 15 minutes
Cooking time: 40 minutes
Category: Sauces
Ingredients to prepare Homemade Sauté
500 g ripe tomato (4 medium units; ~2 cups grated)
200 g onion (1 large unit; ~1.5 cups in brunoise)
150 g green pepper (1 large unit; ~1 cup in brunoise)
10 g garlic (2 cloves; 2 units)
60 ml of extra virgin olive oil (4 tablespoons)
50 ml of dry white wine (3 tablespoons)
5 g of fine salt (1 teaspoon)
3 g sugar (1/2 teaspoon; optional)
1 bay leaf (1 unit)
3 g sweet paprika (1 teaspoon; optional)
1 g ground black pepper (1/4 teaspoon; to taste)
How to prepare Homemade Sauté
Homemade sofrito is the heart of many dishes: it provides depth, natural sweetness and an aroma that transforms any recipe. With simple ingredients and patient cooking, you will get a versatile base for rice, stews, pasta or fish. The key is to cut finely, sauté slowly and let the flavors concentrate until you achieve a honeyed texture. This stir-fry is prepared with onion, pepper, tomato and a touch of white wine to enhance the nuances. You can leave it rustic or mash it for a silky sauce. Plus, it freezes wonderfully in portions, ready to liven up your weekday meals. Dare to do it at home: you will notice the difference from the first bite.
1. Wash the tomatoes, grate them along the cut until you have the skin, or blanch them for 30 seconds and peel them to chop them. The finer, the silkier the sauce will be.
2. Peel and chop onion and pepper into small brunoise and garlic very finely. Uniform cuts = homogeneous cooking.
3. Heat the oil over medium-low heat in a large skillet. Add onion and pepper with a pinch of salt so they sweat without browning. Sauté for 10–12 minutes, stirring to prevent them from taking on color.
4. Add the garlic and cook for 1 minute until fragrant. If you use paprika, remove it from the heat, add it, mix for 10 seconds and return to the heat to prevent it from becoming bitter.
5. Pour in the white wine and scrape off the bottom to deglaze. Reduce 2–3 minutes until the alcohol almost evaporates.
6. Add the grated tomato, bay leaf, salt, pepper and sugar if the tomatoes are very acidic. Mix well.
7. Cook over low heat, without rushing, 25–30 minutes, uncovered, stirring every few minutes. It should thicken and be shiny; If it splashes a lot, lower the heat one point.
8. Salt and acidity adjustment. Remove the bay leaf. For rustic texture, leave it like this; For fine, blend for 10–20 seconds or pass through a food mill.
9. Cools quickly: spread on a tray or distribute into containers. Store for 3–4 days in the refrigerator or freeze in portions (cube makers) for up to 3 months.
10. Tip: if you want it more concentrated for rice, extend the cooking by 5–10 minutes; For pasta, add 1 tablespoon of cooking water to emulsify.
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