7 Roma tomatoes, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tsp. Spanish paprika
1/2 tsp. dried basil
1 tsp. granulated onion
1 tsp. granulated garlic
1/2 tsp. sea salt
1/2 tsp. black ground pepper
1/4 tsp. oregano leaves
7 Tbsp. olive oil
Using a flat nonstick pan, heat up the oil, and then add the onion.
Sauté for 10 minutes until onion is slightly brown.
Add garlic and sauté until fragrant.
Add the chopped fresh tomatoes and sauté until they soften.
Add spices, mix well and cover.
Cook on low heat for 15 minutes.
Set aside for 15 minutes.
Pour the cooled sauce into a blender and purée until smooth.
Spoon the sauce over your favorite pasta and sprinkle with freshly grated parmesan cheese.