Sofrito sauce is basically a tomato and onion sauce, but contrary to what one might think, it’s the onion that’s gotta be just right.  The onion must carmelize before the tomato is added. So without further adieu:

Stew’s Sofrito

8 ripe on-the-vine tomatos

1 cup Spanish olive oil

1 1/2  large red onions, finely chopped

1 shallot, finely chopped

1 bay leaf

1 tsp smoked pimenton (available at Whole Foods or Williams Sonoma)

1/2 tsp sea salt

Saffron threads, 1 pinch

Peel the tomatoes and finely dice them, set aside.  Heat the olive oil in a medium to large saute pan over a medium-low heat.  When warmed add the salt, onions and shallot and cook, stirring frequently, until they become tender and lightly browned- about 45 minutes.  If the onion starts to darken before they caramelize add a bit of water.  Next, add the tomato, the pimenton, the bay leaf and the saffron threads and continue to cook for an additional 20 minutes or so over low heat.  When the tomato has deepened in color and the oil has begun to separate the sauce is ready.

I use the shallot to make a richer, more complex sauce.  You can use this in a paella immediately or store it in the fridge for future use.

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Hiya folks, it been an eventful week plus since my last update so here goes… Right after the storm of october 13 the first batch of Tempranillo ambled into the winery (we got it off the vines before it got wet but it sat a day under a pole barn while I searched for a trucking company who could haul on short notice). Although a little less ripe than I had hoped for the grape flavor leaned heavily to red berry/raspberry the fruit was clean and chemistry in balance. We did a 4 day cold soak (yay!) and innoculated the wine with D254 yeast which is great for maximizing mid palate fruit expression. A coulple days ago it was at 4 brix.  Looks like fermentation will be done just in time for the next batch to arrive probably on Wednesday or Thursday.  I looked at the vineyard and the fruit on the vines has matured and the pH is up where it should be so I have high hopes for Vintage 2009.  The Cabernet is currently (as of Monday)  at 23.5 brix with a pH of 3.4 so it will be coming off the vines I expect Friday morning.  Since the clone 337 cab tends torward granite and cherry notes I picked up a couple beautiful barrels from Tonnellierie d’Aquitaine which will really help frame in that fruit.
On another note, beginning in December, when Crush 2009 is over, I will getting back to the real purpose of this blog and that is to TryTempranillo. So I will be purchasing and tasting a new bottle of Tempranillo each week and posting tasting notes as well as where you can find the wines. The wine could come from Spain, Australia, Chile, here in the U.S. or anywhere else Tempranillo is made.