Golden onion and red bell pepper cook down low and slow until completely soft and sweet, then garlic and smoked paprika bloom right in the same pool of olive oil for a deeply fragrant base. Crushed tomatoes go in next, simmering uncovered until the whole mixture turns a rich brick-red and the oil pools softly at the edges — that's the sign it's ready. Thyme and bay leaf add a savory backbone, while a scattering of fresh parsley at the end brightens everything up. Every ingredient here is plant-based pantry staples, so this sauce is a naturally easy fit for a vegetarian kitchen. Spoon it over rice, stir it into beans, or use it as the flavor foundation for countless dishes — it keeps beautifully in the fridge for whenever you need a shortcut to big flavor.
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Heat the olive oil in a large skillet or wide saucepan over medium-low heat until it shimmers. Add the onion and bell pepper and cook, stirring occasionally, until completely softened and the onion is translucent with no raw bite, about 12–15 minutes.
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly.
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