Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
1 tbsp olive oil
1 small onion, thinly sliced
1 garlic clove, crushed
1 tsp oregano, fresh or dried
½ x 400g can cherry tomatoes
100g roasted red peppers, from a jar, sliced
300g new potatoes, halved if large
25g black olives, sliced
handful basil leaves, torn