1. Place the oil in a heated nonreactive rondeau. Add the onions, peppers and garlic. Sauté until tender. Add the tomatoes, tomato paste, paprika, salt, cumin, cayenne pepper, black pepper, caraway seed and bay leaves.
2. Bring to a boil. Stir frequently. Season to taste with sea salt. Simmer 10-12 minutes.
3. Use an immersion blender to pulse purée the sauce into a gravy-like consistency.
4. Allow to cool. Transfer to a nonreactive storage container. Cover and refrigerate until needed.
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