Roasted Cherry Tomato and Olive Pasta Sauce

Yield:  4 – 6 servings


  • 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°.
  2. Put tomatoes into a 9” by 13” baking dish.  Add onions, garlic, olives, thyme, salt and pepper and cover with oil. 
  3. Toss well and place in the oven to roast slowly for 1 hour or so.
  4. The sauce is done when it begins to brown here and there, the tomatoes shrink and it smells amazing.
  5. Toss with your favourite pasta.