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Roasted Cherry Tomato and Olive Pasta Sauce


  • 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


  • 1.

    Preheat your oven to 325°F.

  • 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.

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