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Tomato, Basil, and Olive Sauce

  • Author: One Lovely Life
  • Yield: Makes enough sauce for 12 oz pasta or 4 zucchini


  • 1 lb baby tomatoes (or roma tomatoes, diced)
  • 1/4 cup olives (black, green, Kalamata, whatever)
  • 34 Tbsp fresh basil, minced or torn
  • 1 clove garlic
  • 23 Tbsp olive oil
  • 2 tsp balsamic vinegar
  • salt and pepper, to taste


  1. In a medium bowl, toss tomatoes with the minced garlic, olive oil, and balsamic vinegar. Add a sprinkle of salt and pepper, then spread out over a baking sheet. Roast tomatoes at 375 degrees for 30-45 minutes, or till they’re blistered and tender.
  2. Remove from the oven, and add basil and olives, and stir to combine. Taste and add additional salt and pepper, to taste. Toss with pasta or zucchini noodles.