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Roasted Tomato Sauce with Broccoli Rabe Ravioli


4 lb. fresh plum tomatoes (about 22), quartered
3 medium red onions (about 1 lb. total), very coarsely diced
16 cloves garlic, peeled and crushed
2 to 3 fresh jalapeños, quartered
1 Tbs. dried oregano
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste


Heat the oven to 450°F. In a nonreactive roasting pan (not aluminum), combine the tomatoes, onions, crushed garlic, jalapeños, and oregano. Add the olive oil, salt, and pepper, and toss. Roast, stirring occasionally, until the onions and tomatoes are soft and slightly charred, about 1-1/2 hours.

Let the mixture cool and then pass it through a food mill fitted with a medium blade (or else through a medium-meshed sieve) to remove the seeds and cores. The sauce may be slightly chunky. If you want it smoother, purée it in a blender or food processor. Taste for salt and set aside.

Toss cooked broccoli rabe ravioli with the sauce.  Sprinkle with Pecorino cheese and serve.