From José Andrés's kitchen · minibar by José Andrés, Washington
stove · bbq
★ STARRED KITCHENAmberbridge Catalan Tomato-Onion
From a starred kitchen & national award winner
Ratio
OLIVE OIL 360
Ingredients
- OLIVE OIL360 ml
- ONION600 g
- SUGAR4 g
- SALT6 g
- TOMATO1000 g
- PIMENTON2.5 g
- BAY LEAF3 each
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.
Originally published as Catalan Tomato-Onion Sofrito.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from José Andrés Longer Tables (published as “Catalan Tomato-Onion Sofrito”). Full citation lives in Provenance.