Serving Size : 4
Preparation Time : 15 minutes
Total Cooking time: 20 minutes
This is a wonderful dish to make during the summer months when fresh tomatoes are abundant and at the peak of their flavor. Picked fresh from the garden and then seeded and chopped while still warm from the sunlight and then slow simmered in real butter with no more complicated seasoning than salt, pepper, garlic, and fresh basil, it is also the very picture of simple, light and yet delicious gourmet faire. While fresh roma or pear tomatoes are ideal for this recipe, they are by no means mandatory; as canned diced tomatoes treated the same way will produce almost equal results. Served over cheese ravioli or tortellini with a sprinkling of freshly grated parmesan and a sprig of fresh basil for garnish, and you have an instant masterpiece for a summer dinner party.
| Amount | Measure | Ingredients for Chicken Stock |
| 24 | oz | package frozen ravioli (cheese or beef work best) |
| 1 - 1/2 | lbs | fresh roma tomatoes peeled seeded and chopped (or 15oz canned diced tomatoes) |
| 6 | tablespoon | butter (I recommend using real butter and not margarine) |
| 1 | teaspoon | crushed garlic (or 2 cloves) |
| 1 | tablespoon | fresh basil finely chopped (about 6 fresh leaves) |
| 1 | teaspoon | sugar |
| | | Salt and pepper to taste |
| 1 | lbs | fresh mozzarella drained and sliced into medallions (optional garnish) |
To prepare:
Heat a large skillet over medium heat, add the butter in chunks to the pan and allow to melt. When butter is melted and just begins to foam, add the garlic and basil. Sauté briefly then add the tomatoes and sugar. Reduce heat, season to taste with salt and pepper, and bring to a simmer, cover pan and cook for 10-15 minutes stirring occasionally until tomatoes begin to break down. Prepare ravioli according to package directions. Drain, and place in the sauce, tossing to coat evenly. Serve in large bowls with a sprinkling of grated parmesan cheese, 2-3 slices of fresh mozzarella, and a sprig of fresh basil.
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