Ingredients
½ cup extra virgin olive oil
2 tbsp tomato paste
2 x 400 g cans chopped tomatoes
250 g cherry tomatoes, halved
1 tbsp brown sugar
1 tbsp oregano leaves
Sea-salt flakes and freshly ground black pepper, to season
250 g punnet vine-ripened tomatoes, on the vine, in clusters
½ cup mixed whole olives
Method
- Preheat oven to 200°C. Combine all ingredients except vine-ripened tomatoes and olives in a large roasting tray. Season generously with salt and pepper.
- Bake for 20 minutes or until tomatoes blister and sauce thickens. Add vine-ripened tomatoes and olives and bake for a further 10 minutes or until vine- ripened tomatoes burst and blister.
- Serve roasted tomato and olive sauce with grilled chicken, meat or fish, or stirred through your favourite pasta.
