stove · bbq sauce
★ STARRED KITCHENPrep 10 minCook 15 minAmberbridge Catalan Tomato-Onion
Independent adaptation of a publicly published José Andrés recipe. Not affiliated with, sponsored by, or endorsed by José Andrés.
José Andrés's Amberbridge Catalan Tomato-Onion, from the published recipe.
Ratio
Ingredients
- Olive Oil — 1 1/2 cups EVOO (360 ml)
- Onion — 2 large Spanish finely chopped (~4 cups) (600 g)
- Sugar — to taste (~1 tsp)
- Salt — 1 tsp kosher (6 g)
- Tomato — 10 ripe plum grated (skins discarded) (1000 g)
- Pimenton — 1 tsp sweet (2.5 g)
- Bay Leaf — 3
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Amberbridge Catalan Tomato-Onion wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.