Saturday, we got about 30 lb of Roma tomatoes from the farmers market downtown (our tomatoes are disappointing this year and we keep finding half-eaten green ones around the yard and on top of the fence [emoji35]). So I cored, halved and roasted two pans of them with olive oil, onion, garlic, S&P.
Last night, I puréed the mixture with the stick blender, heated it up, and served it over spinach and ricotta ravioli. For a side, I made crostini topped with a mixture of ricotta, fresh basil and salt and some sweet and sour pickled bell peppers with capers I made a couple weeks ago. Delish [emoji39]