Ingredients

The following ingredients have 3 Servings
  • 1 28 oz. can fire roasted tomatoes
  • 1.5 cups water or vegetable stock
  • 1 medium Spanish onion, chopped
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon sugar
  • 2-3 tablespoons basil, chopped
  • 2 tablespoons olive oil
  • salt & pepper
  • 1 dash cayenne

Instruction

  • Heat the oil in a pan and saute the onions until almost translucent, about 10 minutes.
  • Add in salt and pepper and smoked paprika and saute for 1 more minute.
  • Add in tomatoes and water, bring to a simmer
  • Add in sugar and simmer for 10 minutes.
  • Puree to desired consistency with an immersion blender or standing blender. Sometimes I puree the entire batch or sometimes I only puree half of it for a heartier texture.
  • Ladle in to bowls and top with the basil.