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1
Place the tomatoes with their juices in a medium bowl and, using your fingers, break them into rough 1-inch pieces; set aside.
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2
Heat 2 tablespoons of the oil in a medium frying pan over medium heat until shimmering.
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3
Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
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4
Add the garlic, paprika, and red pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute.
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5
Add the reserved tomatoes and their juices, water, measured salt, bay leaf, and sugar and bring to a simmer.
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6
Reduce the heat to low and cook, stirring occasionally, until the sauce has thickened, become darker in color, and reduced by about half, about 15 to 20 minutes.
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7
Meanwhile, set the oven to broil and arrange a rack in the upper third.
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8
Line a rimmed baking sheet with aluminum foil and set it aside.
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9
When the sauce is ready, remove and discard the bay leaf.
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10
Transfer the sauce to a blender.
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11
Add the measured vinegar and hot sauce and blend until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
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12
Taste and season with additional salt, vinegar, or hot sauce as desired.
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13
Transfer to a serving bowl.
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14
Pat the tilapia dry with paper towels and coat with the remaining tablespoon of oil.
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15
Season both sides with salt and pepper and place on the prepared baking sheet.
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16
Broil until opaque and cooked through, about 5 to 6 minutes.
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17
Serve with the sauce.
