TOMATO****Roasted Cherry Tomato and Olive Pasta Sauce

By Unblond1

Ingredients

• 1 pint cherry or grape tomatoes
• 1/4 onion, finely minced
• 2 cloves garlic peeled and sliced thinly
• 1/4 cup nicoise or Kalamata black olives, pitted and halved
• 1/4 cup green olives, pitted and sliced
• 1 sprig fresh thyme
• good handful of fresh basil leaves, whole
• 3 tbsp. extra virgin olive oil
• Malden salt and freshly ground pepper
• 2 tbsp. drained capers (optional)

Details

Servings 4

Preparation

Step 1

* *Preheat* oven to 325-425°.

* *Put* tomatoes into a 9” by 13” baking dish, lined with parchment for easier cleanup. *Add* onions, garlic, olives, basil, thyme, optional capers and salt and pepper and *cover* with oil. *Toss* well and *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.

02-03-09 - Cooked at 425 in small oven for about one hour, stirring every 20 minutes or so.

Toss with your favourite pasta or use as a topping for broiled cod loin or sauteed turkey or chicken scallopine.

*NUTRITION:*

* Calories - 134
* Fat - 12.8
* Sat Fat - 1.5
* Carbs - 5.7
* Fibre - 1.3
* Protein - 1.0