Roasted Cherry Tomato and Olive Pasta Sauce
- prep time 10 min
- total time 70 min
- serves 4-6
4 pints cherry tomatoes, de-stemmed
4 onions, peeled and chopped
1 head garlic, peeled and sliced
1 cup Kalamata 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
½ cup olive oil
1. Preheat your oven to 325°.
2. 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.
3. Toss with your favourite pasta.