Name: Roasted tomato and olive sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: ½ cup Australian robust extra virgin olive oil; 2 Tbsp tomato paste; 2 x 400g cans chopped tomatoes; 250g cherry tomatoes, halved; 1 Tbsp brown sugar; 1 Tbsp oregano leaves; Sea-salt flakes and freshly ground black pepper, to season; 250g punnet vine-ripened tomatoes, on the vine, in clusters; ½ cup mixed whole olives

Roasted tomato and olive sauce

Full of aroma, flavour and colour, this sauce is perfect stirred through you favourite pasta or with grilled chicken, meat or fish.

Serves 4

Prep

Cook

30M

Total

35M

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Ingredients

½ cup Australian robust extra virgin olive oil

2 Tbsp tomato paste

2 x 400g cans chopped tomatoes

250g cherry tomatoes, halved

1 Tbsp brown sugar

1 Tbsp oregano leaves

Sea-salt flakes and freshly ground black pepper, to season

250g 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.

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