Marinara Sauce:
- 12-15 miscellaneous tomatoes, quartered
- 1 head of garlic, DO NOT REMOVE SKINS
- 1 sweet yellow onion, cut into large chunks
- 1 tbsp olive oil
- Dried basil, to taste
- Dried oregano, to taste
- Sea salt and freshly cracked pepper, to taste
Quarter the tomatoes, cut the onions, and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes, onions, and garlic all over the lined baking sheet. Drizzle the olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper; toss to coat.
Place in the oven and roast for 30-40 minutes or until vegetables are really soft and the tomatoes are still juicy.
Carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Simmer for 1-2 hours.
Other Ingredients:
- Fresh basil, chopped
- Asiago cheese, finely grated
- Portobello mushroom ravioli, prepared per instructions
Add the freshly chopped basil into the sauce, saving a bit for garnish, then taste and re-season if needed.
Top the ravioli with marinara, remaining fresh basil, and Asiago cheese. Enjoy.