Preparation

• Fill an All-Clad 4-quart sauce pot with water and bring to a rapid boil. While the water is heating, use a paring knife to cut out the stem from each of the tomatoes and score an “X” through the skin on the opposite end. Fill a large bow with ice water. Plunge the tomatoes in the boiling water for about 5 seconds or until the skin begins to slip off the tomatoes. Use a slotted spoon or skimmer to transfer the tomatoes to the bowl of ice water. When the tomatoes have chilled, remove them from the water. Discard the boiling water and ice bath.
• Cut the tomatoes in half. Place a strainer over a mixing bowl and squeeze all of the seeds out of the tomatoes and into the strainer. Press all of the liquid from the seeds, then discard the pulp. Chop the peeled and seeded tomatoes very finely, combine with the juice, then set aside.
• 擦干4夸脱酱锅，然后将锅放在中低火上。加入橄榄油，然后加洋葱和1茶匙。盐。慢慢煮洋葱，偶尔搅拌，直到减少体积并变成金黄色。加入大蒜，再煮几分钟。加入西红柿及其果汁，海叶和1茶匙。盐。将西红柿煮熟，直到所有多余的液体降低，而西红柿才开始在油中炸。
• Season to taste with salt. Discard the bay leaf. Store the sofrito refrigerated for up to a week. To use the sofrito, pour off and reserve the olive oil covering the surface. Spoon out the desired quantity of sofrito, then cover with the reserved oil.