Roasted Cherry Tomato and Olive Pasta Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Perfect for a light dinner or as a side dish for an italian-style chicken or veal dish. 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 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.
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