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Warm a wide pot on a medium heat, add the oil and onions and cook to soften for 5-10 minutes.
Add in the diced red pepper, sweet potato, paprika, cumin, salt and honey. Stir and cook for 2 minutes to awaken the spices.
Pour in the 2 tins of chopped tomatoes and rinse out each with cold water. Add this to the pot.
Simmer with the lid of a jar for 40 minutes. Or until the sauce has thickened and the sweet potato is soft. Stir every so often so it doesn't catch on the bottom of the pot.
Blend to your desired consistency, pour into jars.
Store the fresh sauce in the fridge for 5 days or freeze for 3 months until you need it.
You can freeze in jars or in food safe bags.
If freezing in jars leave an inch at the top to allow for expansion.
Defrost in the fridge overnight.