Part 4/7:
The onions should be sautéed until they become translucent. Once the onions reach that ideal consistency, it's time to add tomato paste. Ana recommends using about 50 grams (approximately two to three tablespoons) of tomato paste for depth of flavor. Sautéing the paste first allows it to meld beautifully with the onions.
Next, diced tomatoes can be introduced to the mixture. If fresh tomatoes aren't available, using canned diced tomatoes is a practical alternative. Adding about 200 grams gives the sauce a lovely texture and bright color.