RAVIOLI WITH SUMMER FRESH TOMATO SAUCE

SERVES 4

Make this recipe in summer when tomatoes are at their best. However, good tomatoes are available all year long in the markets and grocery stores that would do just as well. And, if all else fails, substitute canned tomatoes without the juices. Any way you make it, it is delicious.

INGREDIENTS

1 tablespoon olive oil

1/2 ounce fat back, thinly sliced and cut into small pieces (optional, but adds good flavor)

1 cup finely chopped onion

2 tablespoons minced fresh garlic

2-1/4 pounds fresh tomatoes, preferably plum or roma, halved, gently squeezed to remove seeds and juice, and coarsely chopped

Salt and pepper to taste

3 tablespoons shredded fresh basil

16 to 18 ounces fresh store-bought ravioli, depending on size package you can find (I use cheese-filled, but use meat-filled if preferred.)

Freshly grated Parmesan cheese

Heat the olive oil in a medium sauté pan over low heat. Add the fat back and cook until much of the fat is rendered. Increase heat to medium-high. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the tomatoes and increase heat to high. Add the salt, pepper and basil. Sauté about 5 minutes or until tomatoes have broken down and softened.

Meanwhile, cook ravioli according to package directions for al dente. Drain. Add the ravioli to the sauce. Turn off the heat and toss for about 1 minute. Serve immediately, passing cheese separately.

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