Sofrito - Catalan style Tomato and Onion Sauce

There are as many recipes for Sofrito as there are Spanish and Latin American cooks, this recipe is a "New World" rendition of a sauce that is arguably the essence and foundation of Spanish cooking. I use Videla onions which add a bit of sweetness to the sauce, and New Mexican chile powder (I use Chimayo style chile powder) to add an earthy note and a touch more spice. Latin American sofritos often include annato, cilantro and tomatios, but in this case I am leaning more toward the Spanish classic, to be used in Paellas and other traditional Spanish Dishes.

Ingredients:

Makes 3 cups
10 ripe plum tomatoes
1 1/2 cups olive oil
2 large Vidalea Onions peeled and finely chopped
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pimentón (spanish smoked sweet paprika)
1 teaspoon New Mexico chile powder
1 bay leaf

Directions:

Cut the tomatoes in half.
Place a grater over a large mixing bowl.
Rub the open face of the tomatoes over the grater until al the flesh is grated - discard the skin.
Heat the oil in a medium saucepan over medium low flame.
Add the oinions, sugar and salt and cook stirring occasionally with a woodedn spoon, until the onions become soft and tender and caramlize turning a light brown color - about 45 minutes.
Add the tomato puree the pimentón, the New Mexico chile powder and the bay leaf.
Cook an additional 20 minutes over medium heat.
The sofrito will be ready when the tomato has broken down and deepened in color, and the oil has separated from the sauce.

The Rogue Gourmet: Online Notebook of a Wyoming Foodie Recipes Sauces & Stocks Sofrito - Catalan style Tomato and Onion Sauce