Heat olive oil over medium-high heat in a large cast-iron with at least 2″ walls, preferably one with a lid (you can also use a sheet pan as a cover). Throw in the onion, stirring constantly and quickly with a wooden spoon for about 1-2 minutes.
Add in a pinch of kosher salt, paprika, bay leaves, and tomato paste. Stir well to incorporate until the onions are completely covered in a red hue. Add in the anchovy paste, stir for about another minute.
Add in ½ of water, as it starts to boil add in the tomatoes. Cover and let the tomatoes sweat in the pot for a few minutes.
Check on them with a wooden spoon, gently pressing down to release some of the tomato liquid. Add in the rest of the water, cover and leave alone for about 10 minutes, cooking over medium heat.
Remove the lid, stir again and gently press again on any of the tomatoes that haven’t burst. Add in the vinegar. Leave uncovered and let cook and evaporate slightly for another 10 minutes, stirring occasionally.
Remove from the heat, serve over couscous or rice immediately. Top with an herb of your choice and dollop the quark.