You can use frozen tomatoes... What a concept? Stuffed Ravioli

I as wondering what to do for dinner tonight when I saw this awesome tomato recipe from From A Writer's Kitchen latest post. This got me thinking as to what I could do with my frozen tomatoes.

I had a bumper crop of cherry tomatoes this year from just one plant, it refused to give up till late September, I was getting ready to shoot it. I had no idea what to do with them all. Hubby got to the point he did not want to see another tomato. You know that old "Miracle Grow" commercial where the guy was sitting on top of a huge tomato? Its so cute, he was reading off all the things they have made with the tomatoes from his garden all the while trying to slide off the giant tomato. Tomato dog food, tomato pie, tomato flap jacks....etc.... well.... that was me.

So I started freezing them in baggies and hoping I could use them later on. I had never frozen them before and did not know how? I just put them in baggies and stuck them in the freezer. I did not know if I was suppose to blanch them or not?

I thawed some out and while they were thawing, I cut up some colorful bell peppers I had in the freezer too.  I love to get them when they are on sale; yellow, red, orange and sometimes the green peppers. I will blanch them, cut them in strips and then freeze them.

So I chopped some up, then skinned the thawed frozen tomatoes and set aside. The tomato thawed out nicely, still was firm enough for me to squeeze the skin off with ease. I had some ground beef thawing since yesterday in the frig. I browned the meat and once that was browned and drained, I added  the meat back to the pot then added the tomatoes and peppers. I added a half a jar of Bertolli's tomato sauce to the pot and let it simmer for an hour. Them I added some Italian bled of herbs that I mix myself from the farmers market. I like to by the organic dried herbs and mix different blends together. I sprinkled the herbs over the simmering sauce, let simmer for just a few mintues then turned the heat off.

I love this stuffed pasta from the warehouse place, like SAM'S. This is the best tasting one I have found and it does not fall apart when you are simmering them in water. I took a few out of the bag, simmered them in some water till tender.
Then drained the ravioli, put some on a plate then added my sauce. Topped it off with some grated Parmesan cheese and added one of my herb dinner rolls. I will add to this a small salad and this should make hubby happy. He loves pasta...