So, just to make an attempt at more relevance, look what else I found when we got home from vacation! Lo, under the massive tomato plants now in the process of collapsing under their own weight, I found my first purple cherokee tomato, plus a respectable pint of cherry sungolds. I had been wondering whether any full-sized tomatoes would ripen at all before the long, cold California winter came on (BA HA HA HA--oh, sorry), so this was exceptionally gratifying.

Anyway, TOMATOES! Let's cut them up and make something out of them!

I decided on ravioli.

Ravioli with tomatoes, mushrooms, and artichoke hearts

olive oil
garlic
hot peppers
many tomatoes
mushrooms
artichoke hearts
salt, pepper, oregano, basil, etc.
ravioli of your choice
fresh basil or parsley for garnish

This is super simple: sauté vegetables, boil ravioli, drain, mix, garnish, and eat. Put a pot of water on to heat first; use it to cook the ravioli of your choice at an appropriate point in the process. I used frozen 4-cheese ravioli from the Milk Pail.

Ok! So start your sauce by warming some olive oil in a wide sauté pan over medium heat. Smash, peel, and roughly chop a handful of garlic cloves. I think I used about six. Toss the garlic into the pan and let it cook, stirring occasionally, while you chop up a hot pepper of your choice. Or don't! It's up to you and the contents of your crisper.

So. Add hot pepper to the pan and let it soften while you slice up as many mushrooms as you want. Add the mushrooms, along with a pinch of salt, some pepper, and a good sprinkling or oregano and basil. Try to get the mushrooms in one layer if possible, so they'll actually get golden and excellent instead of just softening up. Give them three or four minutes before you stir up the pan to brown their other sides.

Next, chop up a bunch of end-of-season tomatoes and add them to the pan. Let them reduce, stirring occasionally, while you quarter a big handful of artichoke hearts. I used jarred marinated artichoke hearts, so I also had to drain them of excess oil. If you're using frozen or fresh artichoke hearts, you obviously won't need to do that (although you will have to actually trim any fresh artichokes--I should do this, since artichokes are super local & all over the farmer's market, but it's a lot of work and I am just lazy). Add your artichoke hearts, stir, and sauté for another five minutes, or until everything is cooked to your liking. Correct seasonings, and voila--sauce.

By this point your ravioli should be done. Drain them and add them to the sauce pan, stirring well to distribute everything evenly.

Serve with chopped fresh basil or parsley, and maybe a green salad on the side. White wine is always good.