Sofreír is the definition of slow cooking in Spain and Latin America. The technique is, essentially, slow cooking vegetables and aromatics in oil without coloring them.
- 8 very ripe Roma tomatoes
- 1 large Spanish onion
- ½ cup olive oil
- 4 cloves garlic, chopped
- 1 tsp salt
- 1 Tbsp smoked paprika
- Black pepper to taste
Blanch tomatoes in boiling water for 1 minute. Cool in cold water and peel. Cut in half and squeeze out seeds. Chop tomato flesh into small pieces.
Chop onion finely. Pour oil into a pot. Put heat on low and sofreir the onion for 20-30 minutes without coloring it. Add garlic, paprika and pepper, then cook 5 more minutes. Add the tomatoes and cook until they begin to render water. Add salt, increase heat to medium and cook gently, stirring on occasion.
When tomatoes begin to dry out and sizzle again (around 1 hour), reduce heat to medium-low and let sofreir 10 minutes more.
A variation of the Cooked Salad from The Spice Trekkers Cook at Home