In a large saucepan on low heat, add crushed tomatoes and bay leaf; cook for 5 minutes
56 ounces tomatoes, 1 bay leaf
Add spices and cream; cook 5-minutes
2 teaspoons paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, ½ cup heavy cream
Remove from heat; add lemon juice
2 teaspoons lemon juice
Return to simmer for about 3 minutes; remove bay leaf and serve
Notes
If you don't have crushed tomatoes, use peeled or diced and puree them in a food processorLet the cream sit out a few minutes before adding to tomatoesDon't like spicy?
If you don't care for spicy, add the black and cayenne pepper in increments of ½ teaspoon. Since these are dried spices, they blend quickly and you can taste-as-you-go to determine how much you like.
Add the lemon juice last and OFF HEAT; if you add it earlier, the cream may curdle