Roasted Cherry Tomato and Olive Pasta Sauce
Yield: 4 – 6 servings
Ingredients
- 4 pints cherry tomatoes, de-stemmed
- 4 onions, peeled and chopped
- 1 head garlic, peeled and sliced
- 1 cup Calamata black olives, pitted and halved
- 1 cup green olives, pitted and sliced
- 1 tablespoon dried thyme
- Sprinkled sea salt and freshly ground black pepper, to taste
- 1/2 cup olive oil
Method
- Preheat your oven to 325°.
- Put tomatoes into a 9” by 13” baking dish. Add onions, garlic, olives, thyme, salt and pepper and cover with oil.
- Toss well and place in the oven to roast slowly for 1 hour or so.
- The sauce is done when it begins to brown here and there, the tomatoes shrink and it smells amazing.
- Toss with your favourite pasta.