I'm making a sofrito. Just with an onion and two tomatoes, finely chopped, and some salt.

The trick is to let the onions cook slowly. In Spanish, this is called ‘pochar’ - to poach in oil. It gives the onions a complexity of flavour, and then once they’re translucent, in go the finely chopped vine tomatoes (I peeled these, because they’re delicious but the skin is a little tough) again, simmering slowly, to bring out that magical change that happens to slow cooked tomatoes. #cooking

One of the things I love most about a lot of Spanish #cooking is that, often, there aren’t a lot of ingredients. The object is to let the few that are there shine. Which is why we’re so picky about ingredients down here. Good olive oil, good tomatoes, good onions, good clams and a nice manzanilla to steam the clams in with some garlic.

The complexity of flavour tends, I think, to come from the method of cooking, rather than seasonings.