For the sauce:
– 1/2 red onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 tsp smoked paprika
– 1 cup halved cherry tomatoes
– 1 28 oz can crushed tomatoes
– 1/2 cup kalamata olives, rinsed
Heat a large skillet over medium heat. Add some avocado oil (or olive oil) to coat the pan, then add the onion. Sauté about 5 minutes till translucent, then add the garlic and paprika. Sauté another minute or two, then add the cherry tomatoes. Sauté a few minutes until the tomatoes begin to soften, then add the canned tomatoes. Bring to a boil, then simmer about 15 minutes, or until the liquid reduces to a thick sauce consistency, stirring frequently. Add in the olives, stir to incorporate, and top with sliced fresh basil.
Add the sauce to your favorite vegetable or meat dishes. Pictured over chicken with broccolini and gnocchi!