Halve the tomatoes first, then cut into very narrow crescent-shaped strips. Peel the onions, also cut in half and cut into very narrow half rings (no cubes!)
Heat the oil in a pan and briefly sear the onions. Then dust with salt, pepper and Ají or hot paprika (either rose paprika or a mixture of noble sweet and chilli) and put the stove on the lowest flame. Pour enough water into the pan to just cover the bottom.
Fry the onions very slowly, stirring occasionally if necessary. You shouldn`t bake on. When the onions are soft, add the tomatoes and continue frying slowly. The tomato juice should come out and the dish should have a slightly saucy consistency. Season again to taste.
This is enough as a side dish to rice, in larger quantities also as a main course.
For meat lovers: Sear the turkey, beef or pork strips well before the onions. Then continue with the onions as described above, the meat can remain in the pan.
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