Halve the peeled tomatoes widthways, scoop out the seeds using a teaspoon and roughly chop the tomatoes. Heat the 2 tbsp oil in a wide frying pan. Tip in the shallots and sauté for about 3 mins until softened and pale golden. Add the garlic and chillies and sauté again for 2 mins, until the garlic is softened.
Turn up the heat, pour in the wine and let it bubble for a minute or so until slightly reduced. Lower the heat then stir in the chopped tomatoes, the purée and sugar. Simmer for 5 mins until it’s a sauce-like consistency. If it gets too thick, add a splash of water.
Stir in the prawns and the cherry tomatoes, then simmer for a minute to heat them through, without losing the shape of the tomatoes. Crumble in the feta, but don’t stir – just leave it to melt a bit. Season to taste. Scatter over the herbs, finish with a drizzle of oil, some black pepper, then serve with the bread and salad.
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