1 Medium Brown Onion
3 Large Garlic Cloves
50 ml Sherry Vinegar
1/2 Tsp Chili Flakes
1 Tin of Good Quality Chopped Tomatos
50 ml Water
Olive Oil
1 Tsp La Chinata Smoked Pimenton Sweet
1 Tsp Sugar
1/4 Oregano
1/4 Tsp Cumin
1 Bay Leaf - Ideally Fresh
Add good glug of olive oil to a large pan. Dice the onions and add to the pan. Add a good pinch of salt. Cook on a medium/low heat for approx 30-45 minutes stirring regularly until golden. Mince and add the garlic and bay leaf. Cook for a further 5 minutes. Add La Chinata Smoked Pimenton, oregano, cumin and chilli flakes. Cook for a further 2 minutes. Add the chopped tomatos and water (use the water to swill out the can).
Bring the to the boil and then simmer for 20-25 minutes until thickened. Remove the bay leaf and transfer the sauce into a blender. Blend until smooth. Transfer the sauce back into the pan and heat. Add the sherry vinegar and season with salt and pepper.