Ravioli with Fire-Roasted Tomatoes and Olives

Preparation

1 In a large bowl, toss tomatoes with 2 Tablespoons olive oil, garlic, salt and pepper.
2 Grill tomatoes over medium-high heat for 2-3 minutes per side, then transfer to a clean bowl and allow to cool slightly.
3 When tomatoes are cool enough to handle, peel away charred skin and discard.
4 Set aside tomatoes. Heat remaining olive oil in a medium-sized saucepan over medium-low heat.
5 Add onions and cook, stirring occasionally, for 10 minutes until tender.
6 Stir in California Ripe Olives, white wine, capers, tarragon and tomato paste.
7 Mix in grilled tomatoes and bring to a boil.
8  Cover, turn heat to low and simmer for 15-20 minutes, stirring occasionally to break down tomatoes.
9  Remove from heat and toss with cheese ravioli just before serving.

Source: California Olive