Preheat the oven to 425 degrees F (220 degrees).
In a medium mixing bowl, combine Cherry Tomato (2 pint), Kalamata Olives (1/4 cup), Capers (1/4 cup), Anchovy Fillets (1), Garlic (2 clove), Shallot (2), Fresh Oregano (1 tablespoon), Granulated Sugar (2 teaspoon), Salt (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), and Olive Oil (3 tablespoon).
Toss to combine. Spread the tomato mixture in an even layer in a 12-inch cast iron skillet or a 9 x 13 baking dish.
Bake for 30 minutes, until the tomatoes are caramelized and their juices have mingled nicely with the briny olives and capers.
To serve, add the Fresh Parsley (2 tablespoon) and a heap of cooked spaghetti to the pan and toss to combine.
Drizzle with olive oil and mangia! Alternatively, you can store the sauce for later or use it as a topping for fish or shrimp.