Roasted Cherry Tomato and Olive Pasta Sauce

• 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
• 14 lb whole mushroom, cleaned and stemmed
• 14 cup fresh basil (can sub 1 tbsp dried thyme) or 14 cup thyme, snipped (can sub 1 tbsp dried thyme)
• sea salt
• fresh ground black pepper, to taste
• dried chili pepper flakes, pinch
• 13 cup olive oil
• 12 lb pasta, sea salt and boiling water
• 14 cup parmesan cheese, grated

1. Place the ingredients in a pan drizzle with olive oil, and toss to coat.
2. Bake at 325 for an hour or so.
3. Sauce is done when it begins to brown and the tomatoes shrink.
4. 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.
5. Toss with your favourite pasta.

tomatoes, onions, garlic, kalamata olive, mushroom, fresh basil, salt, fresh ground black pepper, chili pepper, olive oil, pasta, parmesan cheese

Taken from www.food.com/recipe/roasted-cherry-tomato-and-olive-pasta-sauce-360437 (may not work)