In a large bowl, toss tomatoes with 3/4 cup olive oil, garlic, salt and pepper. Grill tomatoes over medium-high heat for 2-3 minutes per side, then transfer to a clean bowl and allow to cool slightly. When tomatoes are cool enough to handle, peel away charred skin and discard. Set aside tomatoes.

Heat remaining olive oil in a medium-sized saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes until tender. Stir in California ripe olives, white wine, capers, tarragon and tomato paste. Mix in grilled tomatoes and bring to a boil. Cover, turn heat to low and simmer for 15-20 minutes, stirring occasionally to break down tomatoes. Remove from heat and toss with cheese ravioli just before serving.

Photo and Recipe Courtesy of The California Olive Industry.