While paprika is the most iconic flavor Hungarian and Spanish cuisine, it's also a perfect everyday spice. This has become my new go-to pasta sauce and, despite using a blender, is one of my favorite "I'm starving, feed me now" meals. I find it works best with hot pimentón and rotini pasta, but this sauce begs to be customized.

Tomato Sauce with Roasted Garlic and Paprika

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About This Recipe

This recipe appears in: Spice Hunting: A Guide to Paprika

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    Add paprika all at once and stir it into the oil. After a few seconds, add the tomatoes and stir to combine.

  3. 3

    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.

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