I don't include cherry tomatoes, but tiny Yukon gold potatoes that I drizzle with olive oil, sea salt, and Spanish paprika. I microwave them for about 3 minutes and set aside (they don't need to be fully cooked at this stage. I then add them to the skillet ingredients once the diced tomatoes are added.; Secondly, I don't use tomato sauce, but diced Roma tomatoes. Third, Instead of the marinated veggies, I add about 1/2 cup of fresh tomato, onion, and jalapeño salsa, which is something of a staple in my house. Fourth, in addition to olives, I add 1 T of capers. Finally, I add some cumin (about 1/2 tsp to 1 tsp.) because my family particularly likes that spice and a splash of sherry. The heat factor can be easily modulated with the addition of more or less cayenne pepper and cumin. With the addition of the potatoes, all you need is some crusty bread to sop up the rich sauce and a salad.
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I don't include cherry tomatoes, but tiny Yukon gold potatoes that I drizzle with olive oil,...