In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the shallot and hot cherry peppers and cook for 3-4 minutes until just beginning to soften.
Add the garlic confit and garlic confit oil and mash the confit garlic cloves into the shallots and peppers. Add the freshly minced parsley and toss to combine.
Pour in the crushed tomatoes and 1/4 cup water. Bring to a boil and season with crushed red pepper, salt, pepper, Mexican oregano, and smoked paprika to taste. Turn off the heat.