Makalo - Greek Ketchup

Over medium-high heat, add the olive oil and flour to a large, shallow pot or skillet.
Stir constantly with a wooden spoon to cook the flour and toast it a bit. Continue to stir until the roux has turned to a light brown color.
Add broth and whisk in the pan.
Add the tomato and paprika, simmer for a few minutes to cook through.
Add salt and pepper.
Stir occasionally so the sauce doesn't burn in the pan.
Allow the broth to reduce and become thick - don't get into a hurry and take the lazy way out adding in cornstarch. Just let it reduce for about 20-30 minutes.
Serve as a dipping sauce along side meat.