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Samfaina Forki Style
This samfaina is a vibrant dish that combines ripe red tomatoes and caramelized onions, all in a pairing of irresistible flavors with the intense touch of whole garlic cloves. Perfect as a base for other dishes or as a side dish.
vegetarian
stew
mediterranean
side
sauce
Ingredients
Servings:
4

Main Ingredients

  • 5 ripe red tomatoes
  • 2 onions
  • 2 garlic cloves
  • 1 red bell pepper
  • 1 green pepper
  • 1 zucchini
  • 2 eggplants
  • oil
  • sugar
  • 1 pinchsalt
  • 1 pinchsweet red pepper
Nutritional Information

Per Serving (Approx.)

Calories
147 kcal
Protein
6 g
Fat
1 g
Carbohydrates
33 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Samfaina preparation

  • Wash all the vegetables with cold water, making sure to remove any dirt residues or impurities. Dry them with a clean cloth.
  • In the pot where you will make the samfaina, add a generous splash of extra virgin olive oil, approximately 50 ml, and heat over medium-high heat until the oil is hot.
  • Blanch half of the tomatoes in a pot of boiling water for 1-2 minutes, until the skin begins to separate. Remove them with a spoon and immediately transfer them to a bowl of cold water. Once they are cool, peel off the skin and seeds, and cut them into small cubes, about 1 cm.
  • Take the peppers, remove the seeds and inner membranes, and cut them into small cubes, also approximately 1 cm on each side.
  • Cut the eggplants into small cubes, maintaining a uniform size of about 1 cm, and reserve them in a bowl of salted water for 15 minutes to prevent them from turning brown.
  • Cut the zucchini into small cubes, ensuring they are the same size as the eggplant and the other ingredients, approximately 1 cm.
  • Slice the garlic cloves, cutting them into thin slices.
  • Cut the onions into julienne, halving them lengthwise and then into fine strips of about one centimeter.
  • Grate the other half of the tomatoes in a large bowl to obtain grated tomato, making sure to discard the remaining skin.
  • Place all the ingredients (cut tomatoes, peppers, eggplant, zucchini, garlic, and onion) in the pot with the hot oil. Cook over medium heat, covered, for 40 minutes. Stir occasionally to prevent sticking at the bottom.
  • When about 20 minutes of cooking have passed, add 1 tablespoon of sugar, 1 tablespoon of salt, and 1 tablespoon of sweet paprika, and stir well to combine all the ingredients.
  • Lower the heat to the minimum, keep the pot covered, and let it cook for another 20 minutes, allowing the flavors to concentrate.
  • If you notice that the samfaina is too thick, add a splash of hot water and stir to incorporate it.
  • Once cooked, remove the pot from the heat and let the samfaina rest for a few hours; it is advisable to make it a day in advance for the flavors to intensify.

Freezing and storage

  • If making a larger quantity, you can divide the portion into servings and store them in airtight containers for freezing, so you can enjoy this dish at another time without the need to cook it again.
  • Make sure the portions are well sealed and labeled with the date and contents before freezing them. This will help you identify them later.
  • When you want to defrost the portion, I recommend doing so in the refrigerator for about 12 hours or in the microwave for a few minutes, thereby avoiding bacterial growth.
  • Preparation of the portion to freeze: Once you have finished cooking the dish, allow it to cool at room temperature for about 30 minutes. This prevents condensation in the freezing container and maintains the quality of the food.
  • Proper packaging: Transfer the dish to an airtight plastic container or a freezer bag, making sure to expel the air before sealing it. If using a bag, fold it slightly to prevent the contents from breaking.
  • Thawing: When you decide to enjoy the frozen dish, remove it from the freezer and transfer it to the refrigerator to thaw for at least 12 hours. This helps maintain the original texture and flavor of the dish.
  • Final Reheating: Once defrosted, heat the dish on the stovetop or in the microwave, ensuring an internal temperature of 75 °C (check with a kitchen thermometer if possible) to ensure it is safe to eat. Adjust heating to prevent drying out, adding a little broth or water if necessary.
Recommendations & Tricks
  • The samfaina needs to rest for a few hours to take its full flavor. It's good to make it one day and then use it the next day when we prepare the dish we want to make, so it's at the perfect point.
  • Bacalao with Samfaina: Marinate the cod with a little oil and salt for 30 minutes before cooking to enhance the flavor. Cook the cod over medium heat in a skillet with a little oil until golden and thoroughly cooked.
  • Sausages with Samfaina: Cook the sausages in a skillet over medium-high heat until they are nicely browned on the outside. Remove them and set aside while finishing the preparation of the samfaina.
  • Octopus with Samfaina: Cook the octopus in a pressure cooker for 20-25 minutes until tender. Once cooked, cut it into small pieces and mix it with the samfaina during the last 10 minutes of cooking.
  • Fried Egg with Samfaina: Fry the eggs in a pan with hot oil. Once fried to the desired level, serve them over a bed of hot samfaina.
  • Make sure to select ripe, good-quality vegetables to achieve the best flavor. The tomatoes should be well-ripened and meaty.