Method

Cover the bottoContinue cooking in this manner until the onions have turned golden-brown and are beginning to caramelize, adding and cooking off a bit of water if desired.  For a darker sofregit, the process may be continued until the onions reach the desired color - but do not let them burn.

Add the tomatoes and mix well, then continue cooking until all liquid has evaporated, and the tomatoes have begun to "melt"" into the onions. 

Makes 1 - 1 1/2 cups

Reprinted with permission from ©Colman Andrews, Catalan Cuisine, published by Harvard Common Press.     click for book review

more basics   to be used with catalan beef stew with black olives and orange peel

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