Roasted Cherry Tomato and Olive Pasta Sauce

Submitted by Marina_G

"A recipe adapted from the Food Network that highlights fresh, natural ingredients and is easy to prepare. Perfect for a light dinner or as a side dish for an italian-style chicken or veal dish."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 8

ingredients

• 4 pints cherry tomatoes, washed and stemmed
• 2 onions, peeled and chopped (preferably vidalia)
• 1 head garlic, peeled
• 1 cup kalamata olive, pitted and halved
• 1⁄4 lb whole mushroom, cleaned and stemmed
• 1⁄4 cup fresh basil (can sub 1 tbsp dried thyme) or 1/4 cup thyme, snipped (can sub 1 tbsp dried thyme)
• sea salt
• fresh ground black pepper, to taste
• dried chili pepper flakes, pinch
• 1⁄3 cup olive oil
• 1⁄2 lb pasta, sea salt and boiling water
• 1⁄4 cup parmesan cheese, grated

directions

1. Place the ingredients in a baking pan, drizzle with olive oil, and toss to coat.
2. Bake at 325° for an hour or so. Sauce is done when it begins to brown and the tomatoes shrink.
3. If you want a 'saucier' sauce, peel the tomatoes by immersing in boiling water for a minute, then rinsing in cold and slipping off the skins.
4. Toss with your favourite pasta.

Reviews

[Baby Kato]

This was a really easy recipe to make. The tomato mixture cooked for 1 1/2 hours. It tastes amazing. Fresh, light and delicious. We loved the flavors, they all mingle beautifully together. I went with the thyme option and omitted the black olives as we were out. Thank you for sharing this lovely recipe that we will enjoy again. Made for What's on the Menu tag game.