2 lg. ripe tomatoes, peeled & chopped
1/2 c. chopped fresh basil
1 clove garlic, minced
1 tbsp. olive oil
1/8 tsp. black pepper
4 oz. ravioli

Combine tomatoes with garlic, basil, oil and pepper. Let stand at room temperature for 1 hour. Cook pasta as directed. Barely heat the sauce. Drain pasta. Pour sauce over pasta. Makes 2 servings. May be increased accordingly.