Dice the onion and chop the garlic. Cut the tomatoes into cubes.
Heat a saucepan with olive oil and sauté the garlic and onion with a pinch of salt, until the onion is translucent.
10 g Garlic, 30 g Extra Virgin Olive Oil, 5 g Salt, 100 g White Onion
Add all the spices and sugar, fry for 2 minutes then add the tomatoes.
5 g Caster Sugar, 5 g Cayenne Pepper, 5 g Sweet Paprika, 5 g Strong Paprika, 2 g Black Pepper, 700 g Tomatoes
Once the tomatoes are soft, add the sherry or apple vinegar and finish cooking.
10 g Apple Cider Vinegar
With an immersion blender, blend the sauce and then pass it through a sieve to remove the peels and seeds of the tomatoes.
Let it cool and store it in a jar in the fridge.