About the Recipe
There’s really not too much that needs to be done to a good tomato and so this is why this recipe stays “simple”. A few cloves of garlic, a shallot, a drizzle of good olive oil, a few sprigs of oregano or basil, and a sprinkling of salt… and that is pretty much it!
2 cloves garlic, rough chopped
1 shallot, diced
2 lbs ripe (med-large) tomatoes, cored and cut in half
1 teaspoon fresh oregano ( or 1/2 teaspoon dried, or use Italian seasoning)
1–2 tablespoon fresh basil, torn or chopped
Optional– 1/3 cup heavy cream
Salt and pepper to taste
Grated parmesan and chopped basil for garnish
8 oz Package of MDI Girl Lobster Ravioli
Pre-heat oven to 400 F
Boil Lobster Ravioli according to package directions, (be sure not to cook ravioli's before sauce is ready).
Drizzle a large, rimmed baking sheet with olive oil. Place the sliced tomatoes cut-side down on the sheet pan, season with salt and pepper and roast 30 minutes or until skins have lifted off the tomatoes.
While tomato's are cooking, cut the zucchini into 1/8th inch slices. You can pan fry them in a skillet or spread them in a single layer on a baking dish, coat with pam and bake about 10 minutes until they start to brown.
Let tomato's cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher.
Heat 2 tablespoons of olive oil in a pan, add chopped shallot. After Shallots have cooked for 3 minutes and are softened add garlic and cook for another 30 seconds.
Add roasted tomato's, oregano and if desired the heavy cream to the mixture. Heat through. Add fresh basil at the end, season with salt and pepper to taste.
PLATE Add the zucchini and lobster ravioli to the sauce, garnish with parmesan cheese and chopped basil.