- 1/2 cup of olive oil
- 12 cloves of garlic, peeled
- 1 1/2 tablespoons paprika, preferably hot pimentón
- 1 28-ounce can of crushed tomatoes
- 1/2 tablespoon of sugar
- 1 tablespoon to 1/4 cup of cream, milk, or butter, to gild the lily
Heat the oil on low heat with the garlic, turning them occasionally. Let them brown very very slowly, till completely softened. This should take about 10 minutes.
Add paprika all at once and stir it into the oil. After a few seconds, add the tomatoes and stir to combine.
Turn heat to low and let the sauce reduce for 20 minutes, uncovered. Stir occasionally to prevent sticking. Add salt to taste and sugar, if needed.