Heat EVOO in a pot.
Add the chopped onion and garlic and cook for 2-3 minutes until the onions are transparent.
Add the tomatoes to the pot, cover, and cook for 2 minutes on medium-high heat.
Season with salt, pepper, and paprika and mix well. Mix in the sauce and chopped basil, add 3/4 cup of water, and mix well.
Slow cook on low heat for 25 minutes, stirring occasionally. Add another 1/2 cup water at the 15 minute mark and continue to cook.
Take the pot off the heat and set aside to cool.
Pulse with 2-3 tbsp water and pulse to a smooth sauce.
Taste and check if the sauce is tart because of the tomatoes, add some sugar to balance it.
