Heat oven to 200C/180C fan/gas mark 6. Place the mini roasties into a roasting tin and toss in the olive oil and some seasoning. Oven bake for 20 minutes until crisp and golden
Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy.
Tip the mini roasties into serving dishes and spoon over the tomato sauce prepared earlier topped with a drizzle of garlic aioli, finish with a sprinkle of fresh parsley.