None

Put 4 or 5 Tbsp. of oil in a cassola or skillet (approx. Ø 30 cm). It is important that the skillet is big enough that you can stir thoroughly and the onions are not in a thick layer.

When the oil is hot, this can take several minutes, add the onions. Reduce the heat and cook the onions over low to medium heat while stirring occasionally. Add more oil if needed.

Continue this way until the onions starts to caramelize. Add a little water and stir until the caramel in the bottom of the skillet is dissolved.

This process can be repeated several times depending how dark you want the sofregit. The longer you cook, the darker and sweeter (and better) the sofregit becomes. 45 min should be sufficient. Some restaurants cook their sofregit for up to 2 days! 15 min. before the onions are done, add the prepared garlic.

When the onions are done, add the tomatoes and stir until everything is mixed well. Add a pinch of salt.

Continue cooking until all liquid has evaporated (20-30 min.) and the tomatoes and onions have blended together (it should have the texture of jam).If you want to make a sofregit with pepper or other vegetables, add them after the onions have turned golden. If you want to add any herbs add them just before the sofregit is done.