2 x 400g cans whole peeled tomatoes
3 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar or balsamic vinegar
Sea-salt flakes and freshly ground black pepper, to season
1 small red onion, very finely diced
2 cloves garlic, finely chopped
2 tsp dried oregano leaves or 2 Tbsp fresh oregano leaves (or use a combination of both)
Fresh basil leaves or extra fresh oregano leaves, to garnish
Preheat oven to 180 degrees C fan-forced (200 degrees conventional).
Pour contents of cans into a large roasting tray. Use a small knife to cut tomatoes in half, then arrange cut side up in the sauce.
Drizzle with olive oil and vinegar, season generously, then scatter over onion, garlic and oregano.
Roast for 45 minutes or until sauce has reduced and has browned around the edges of the tray.
Season again and serve with fresh basil or oregano leaves.