For this week’s work lunches I came up with a variation of the recipe I posted before.

Ingredients

2 tablespoons olive oil
1 chopped red onion
2 minced cloves of garlic
1 teaspoon soft brown sugar
400 g (1 tin) chopped tomatoes or peeled plum tomatoes - you'll have to chop these.
salt
freshly ground black pepper
crushed chilies,
oregano
frozen peas (optional)

Heat the oil in a pan on low heat. Fry the onion and garlic until the onion is soft. Add the sugar and cook until the onion is caramelized. You want it to look something like this:

Turn off the heat and let it cool a bit. If you add the tomatoes immediately they get this….over-fried tomato taste that I really don’t like.

Meanwhile, prepare the vegetables and chicken as described in this recipe. You don’t need the tomatoes and the dressing. Put everything in a baking pan and roast for about 30 min at 200 C.

Time for the sauce again! Turn the heat on and add the chopped tomatoes and seasoning. Simmer for 10 min. You can add some peas too.

After 30 min have passed, take the pan out of the oven and add the sauce. Give it a very good stir and roast for another 20 – 30 min.

Again, this makes 4 or 5 portions and can last in the fridge for several days.