Sauté the onions, with a pinch of salt, in the olive oil until golden. Move the onions to the side and add the paste and fry until it turns colour, then, mix into the onions. Add tomatoes, salt, pepper, pomegranate molasses and add one cup of water. Stir occasionally as the pot comes to a boil. Lower the flame, cover, and simmer for 20 minutes, stirring occasionally. Balance flavours to taste.