Makes about 2 cups

10 ripe plum tomatoes or 5 large tomatoes

1 cup extra-virgin oil

4 small onions, chopped fine, or 1 large onion

1 teaspoon sugar

1 teaspoon Spanish smoked paprika (available in spice aisles at the grocery)

• Cut the tomatoes in half.

• Place a grater over a large mixing bowl. Rub the cut side of the tomato into the grater until the flesh is gone. Discard skin.

• Strain the mixture. Set aside.

• Heat the oil in a medium saucepan over low to medium heat. Add the onions and the sugar.

• Cook for 45 minutes, stirring occasionally with a wooden spoon, until the onions are tender with a light brown color. You want the onion to caramelize. (If the onion gets too dark, add water to keep cooking the onion evenly without burning.)

• Add the reserved tomatoes and the paprika. Cook for 20 more minutes at medium heat. Add salt to taste.

Nutritional information per cup: 287 cal., 27.3 g fat (3.8 g sat.), 0 chol., 11.2 g carb., 80.4 mg sodium, 2.4 g fiber, 3.5 g pro.