Here you can see the ingredients:

First, separate the whole tomatoes from their pulp and juice. Cut off the stem end of each tomato and squeeze out the liquid. Let them rest in a strainer, then remove each tomato, draining off the pulp. Now you have two parts: the juice and the tomatoes.

To make the sauce, pour the juice into a saucepan with 2 tablespoons of extra virgin olive oil, a pinch of salt, 1/2 tablespoon sugar, one bay leaf, and the paprika. Bring to a boil, then reduce the heat to the lowest setting where it still simmers, stirring occasionally, until the sauce is ready. You'll know it's done when the oil rises to the surface and the liquid has evaporated (about 30 minutes).

Meanwhile, caramelize the tomatoes in a skillet. Add 2 tablespoons of extra virgin olive oil, and when hot, add the tomatoes. Add the parsley, thyme, rosemary, one bay leaf, honey, a pinch of salt, the remaining sugar, and the orange juice. Gently turn the tomatoes from time to time so they don't break, until all the liquid has evaporated and they start to brown (about 30 minutes).

Now you have both parts: the tomato sauce and the caramelized tomatoes, which you can use to accompany and garnish meat or fish.