Add the oil to a frying pan and heat to moderate temperature. Add the chopped onion and garlic and stir. Once softened, add the paprika, cumin, cayenne and oregano and leave for a minute to release the flavours.
Next, add the chopped tomatoes, purée and balsamic vinegar, stirring well.
Simmer for 10 minutes.
Pour the sauce into a food processor and blitz until smooth.
Pour back into the pan, add the salt and pepper, and leave to reduce further. Simmer for at least another 10 minutes.
If you’re not using the sauce straight away, leave to cool then transfer into a sterilised jar. It will keep in the fridge for a couple of weeks.
NOTES: If you are using fresh tomatoes rather than tinned, add an extra tbsp of pepper or tomato purée.
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