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.
• Wipe the 4-quart sauce pot dry, then place the pan over medium-low heat. Add the olive oil, followed by the onions and 1 tsp. salt. Cook the onions slowly, stirring occasionally, until they reduce in volume and become golden brown. Add the garlic and cook for a few more minutes. Add the tomatoes and their juice, the bay leaf, and 1 tsp. salt. Cook the tomatoes down until all of the excess liquid has reduced and the tomatoes just begin to fry in the oil.
• 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.