If live, steam snails
1 hour, or until they leave their shells. Remove and rinse.
In a 12 inch to 14 inch saute pan, heat olive oil until smoking. Add onions
and garlic and cook over medium heat until soft and lightly brown. Add thyme
leaves, snails, wine
, olives and tomato and bring to a boil. Lower heat and simmer
30 minutes. Season with salt and pepper and serve.