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Roasted tomato and olive sauce

This sauce features roasted tomatoes and olives in a lovely sauce that you'll adore. - by Chantal Walsh
  • 22 Sep 2015
Roasted tomato and olive sauce
Cook: 35 Minutes - easy - Serves 4 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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This sauce features roasted tomatoes and olives in a lovely sauce that you'll adore.

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

  1. 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.
  2. 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.
  3. Serve roasted tomato and olive sauce with grilled chicken, meat or fish, or stirred through your favourite pasta.
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