Bring the tomato butter onion sauce to a simmer, and as it is cooking crush
the tomatoes with a slotted spoon.
Remove
tomatoes with a slotted spoon and place in an ice bath.
Not exact matches
With a
slotted spoon, scoop the softened sun - dried
tomatoes out of the soaking water and transfer to a mini food processor, reserving the soaking water.
In batches,
with a
slotted spoon, lower
tomatoes into boiling water & cook just until skins are loose, about 15 - 45 seconds.
Crush
tomatoes against side of pan
with a
slotted spoon while the sauce cooks.
Cook each
tomato until golden brown and crispy, about one to two minutes per side, and remove
with a
slotted spoon to a plate lined
with paper towels.
Drain
with a
slotted spoon and toss
with tomato sauce or butter.
Use a
slotted spoon when working
with a wet topping (
tomatoes, etc.) so that extra liquid is left behind.
Remove the ravioli
with a
slotted spoon, cool to a safe temperature and serve
with tomato sauce, applesauce... or just as they are!