1 onion, thinly sliced 4 garlic cloves, thinly sliced 50 ml extra virgin olive oil ¼ bunch thyme leaves 1 tablespoon smoked paprika 2 teaspoons freshly cracked black pepper 1 teaspoon salt 10 g harissa paste 20 basil leaves 50 ml white wine 400 g tinned piquillo peppers, drained 800 g tinned crushed tomatoes
Cook the onion garlic in the oil in a saucepan over low heat for a couple of minutes, then add the thyme, paprika, pepper and salt. When the onion and garlic are soft and translucent, add the harissa and basil. Add the wine to the pan and deglaze, then add the tomatoes and drained piquillo peppers. Bring the sauce to a simmer, making sure it doesn’t catch on the bottom. Cook for about 1 hour and then blend until smooth.
